Calamari is squid, usually served as rings cut from the body tube and deep fried in a light coating. It turns rubbery because squid protein tightens quickly with heat, so there are only two windows that work: very fast, around two minutes in hot oil, or very slow, braised for upwards of thirty minutes. Anything between those two produces the texture most people complain about. Fried calamari always belongs in the first window.
Two minutes or thirty
This is the whole rule. Squid is tender when raw, tightens almost immediately with heat, and only relaxes again after long slow cooking as the collagen breaks down. Fried calamari has to be out of the oil before that tightening sets.
Why the coating matters
A light flour or semolina dusting is enough. A heavy batter needs longer in the oil to cook through, and by the time it is golden the squid inside has gone.
What to serve with it
Acid. Lemon, or a tartar with capers in it. Fried seafood without something sharp beside it is monotonous by the fifth piece.
On our board
Crispy Calamari Mediterraneo ($19) — lightly fried, with tartar and golden chips. Golden Coast Panko Prawns ($19) is the same principle with prawns.
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
Why is my calamari rubbery?
It spent too long in the heat. Squid needs either about two minutes at high heat or more than thirty minutes braised. Anything in between turns it tough.
Is calamari the same as squid?
Yes. Calamari is the Italian word for squid, and on menus it usually means squid served as fried rings.
