Calamari (Kalamari Tiganito)

Few appetizers capture the spirit of a Greek summer by the sea like a basket of golden fried calamari. In tavernas from Santorini to Thessaloniki, Kalamari Tiganitó (Greek-style fried squid) is served sizzling hot, its crackling, cornmeal-speckled batter hinting at the tender squid inside. Each ring is a study in contrasts: a crispy, light coating that shatters on the first bite, yielding soft, juicy squid. Paired simply with lemon wedges and a sprinkle of parsley, it embodies Greek seaside casual dining. Around wooden tables under olive trees or seaside patios, diners of all ages share this easy meze, often accompanied by a cold ouzo or beer.

This dish owes its popularity to the abundance of fresh squid in the Mediterranean. Generations of fishermen would take the catch of the day and slice it into rings before tossing it into hot oil. In ancient and modern times, the only “seasoning” was typically flour (sometimes mixed with cornmeal or semolina) and a pinch of salt, so the sea’s flavor could shine through. When served, Kalamari Tiganitó arrives piled high—steam rising from white plates or brown paper. Diners immediately squeeze vibrant lemon juice over the golden rings, intensifying the briny taste. A light dusting of salt and a sprinkle of dried oregano or fresh parsley often complete the presentation. Some enjoy dipping each tender ring into tzatziki (cucumber-yogurt dip) or skordalia (garlicky potato puree) for extra flair.

Though the cooking is simple, timing is key. The oil must be very hot – around 350°F (175°C) – so the coating becomes instantly crisp. Each batch of calamari fries in just 2–3 minutes total (about 1–2 minutes per side). Overcooking is the culprit of chewy calamari, so cooks recommend popping a few rings in first as a test. Once golden, the rings are removed with a slotted spoon and drained on paper towels so they stay light and non-greasy. The result should be ethereally crisp shells giving way to moist squid. If made properly, Kalamari Tiganitó is almost impossible to stop eating.

On many Greek tables, fried calamari is the definition of shareable. It often kicks off a seafood feast along with olives, bread, and dips. The vibrant lemons and simple garnishes emphasize freshness. A good Kalamari Tiganitó is simple elegance: humble ingredients (squid, flour, oil, lemon, salt) turned spectacular by technique and timing. It evokes balmy nights by the Aegean, the chatter of friends and family, and the joy of enjoying the sea’s bounty.