No, they aren’t fried—and your guests will be glad. When prepared in the slow cooker, calamari can be incredibly succulent and tender. Even skeptics will leave the table happy.
Makes 4 to 6 servings.
1 to 2 pounds squid, tubes and tentacles
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1 cup fish stock or broth
1 lemon
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1. Rinse the tubes and tentacles with cold water and drain well. Slice the tubes into 1/4-inch bands.
2. In a small skillet over medium-high heat, cook the onion in the oil until translucent, about 3 minutes. Add the garlic and stir. Transfer the mix to the slow cooker.
3. Put the squid in the slow cooker. Top with the fish stock and squeeze the juice from the lemon, being careful to remove the seeds. Add the sugar, salt, and pepper. Stir to combine all ingredients.
4. Cover and cook on Low for 3 to 4 hours. Test one of the pieces. It should be tender but cooked through. Don’t let it go too long, as overcooked squid can get rubbery. If it’s just about done and you are not ready to serve it, turn the slow cooker to Warm. It can stay at this setting for about another 30 minutes. Season with additional salt and pepper if desired.