Preheat an oven to 375 degrees F. Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 …

Pat dry with paper towels. Score the body with a sharp knife diagonally (every 1/4-inch around entire body of squid, being careful not to cut through the body). This process makes the squid …

Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl. Puree the garlic with 1/4 cup of the olive oil in a blender until smooth.

Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour. Working in batches, fry the squid in the hot oil until golden, about 2 minutes.

Put the calamari in a large bowl and pour in enough milk to completely cover the calamari. Peel the garlic and gently bash with the side of a knife to open the cloves and release some of the …

For the Calamari Stew: Warm the olive oil over medium heat in a medium pot. Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic.

Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper …

Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside. Heat olive oil in a large saute pan.

Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley. Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite.