Spicy Squid/Calamari. The difference is that Calamari is the actual name that represents the squid species and these are smaller in size, they have those side fins/flaps that run on the full length of their body squids are larger in size, have fins too but only running for only a little bit on the sides making them look more like an arrow. Also texture-wise, the calamari is more tender which also makes it more expensive. In today's Spicy Squid-Calamari Stir Fry recipe the main ingredient squid/ calamari is cooked in onion and tomato and spices with ginger garlic,green chili and spice powders like coriander powder, turmeric powder, chili powder, all spice powder and pepper.

The classic sauce gives the squids intense flavors with heat! Typically, the whole squids are grilled over an open flame, but you can quickly sear it in a hot frying pan as well. Calamari is the Italian word for squid which is what the dish is generally made out from. You can have Spicy Squid/Calamari using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Spicy Squid/Calamari

You need 300 gr of squid, cleaned.
You need of Lemon/lime juice.
It's 8 of kaffir lime leaves.
It's 1 cm of (0.5 in) galangal.
You need 2 of tomatoes, cut into 4 or 6.
You need of Salt.
It's of Sugar.
It's of Pepper.
You need 4 of shallots, thinly sliced.
You need 4 of garlic cloves, thinly sliced.
It's 2 cm of (1 in) ginger, cut into matchstick.
You need 1 of red jalapeno, sliced.
It's 1 of green jalapeno, sliced.
Prepare 10 of or more dried chilies, sliced.
Prepare 1 of lemon grass, white part only, thinly sliced.

Normally, it is just the squid's body, cut across into rings, and the tentacles battered and deep-fried for a crunchy, golden finish. In the Philippines, Calamares can be enjoyed as a main dish. Usually served alongside rice with spicy vinegar as a dip. It is best to use fresh squid to make spicy calamari.

Spicy Squid/Calamari instructions

Coat the squid with lemon juice. Leave it for 10-15 minutes then rinse. Cut as you like..
Heat a little oil in a pan. Saute all the sliced ingredients (from shallots to lemon grass) until fragrance..
Add in kaffir lime leaves, galangal and tomatoes. Stir until the tomatoes wilted..
Turn the heat up on high then add in the squid..
Add salt, a little bit sigar and pepper. Stir it quickly..
Add a little bit water if needed. Give a stir real quick and have a taste. Add more seasoning if needed. Serve over the warm rice..
Squid cooked fast, so don't cook them too long, otherwise they'd become very chewy..

The squid needs to be washed in running water and the outer layer needs to be peeled. This is the thin layer that gives the squid its color. I also get rid of all the stuff inside the squid. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Rhode Island-style calamari, which is served with hot cherry peppers, is a local favorite.