Calamari Rings
A comprehensive guide to cooking tender calamari using sous vide technique, covering optimal temperatures, timing, and finishing methods to avoid the common pitfall of tough, rubbery texture.
A comprehensive guide to cooking tender calamari using sous vide technique, covering optimal temperatures, timing, and finishing methods to avoid the common pitfall of tough, rubbery texture.
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Lightly season the calamari on both sides with salt and pepper
Place in a sealable freezer bag and remove air using the water displacement method
Add 1 tbsp of olive oil or butter and seal the bag
If using an immersion circulator, pre-heat your water bath to 138°F
If using Suvie, place the bag in the protein pan and cover with water
Cook using sous vide at 138°F for 2-3 hours based on desired doneness
Remove the calamari from the water bath or pan
Remove from the bag and pat dry with a paper towel
Optional finishing: Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat
Add herbs or spices if desired (garlic and chili flakes recommended)
Cook calamari in the hot pan for 30 seconds to 1 minute
Serve immediately
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