Fried Squid Rings

Ingredients

• 1.814 kg (4 pounds)frozen or fresh squid rings (often called calamari rings)
• 28 g (2 tablespoons)butter
• 5 ml (1 teaspoon)olive oil
• 1 largewhite onion, finely chopped
• 1 clovegarlic, finely minced
• 5 ml (1 teaspoon)Worcestershire sauce
• 5 ml (1 teaspoon)low-sodium soy sauce
• 5 ml (1 teaspoon)dark soy sauce
• 2.5 ml (1/2 teaspoon)ground black pepper
• to tastesalt

Instructions

1. 1

   Thaw the squid

   If using frozen squid rings, thaw them completely before cooking.

2. 2

   Brown the onion

   Set a large skillet over medium heat and add the butter, olive oil and chopped onion. Cook for about 6–8 minutes, until the onion is lightly browned.

3. 3

   Cook the garlic

   Stir the minced garlic into the onion and cook for 2 minutes.

4. 4

   Fry the squid

   Add the squid rings and ground black pepper, stirring to coat them in the butter and onion mixture. Cook for 5–7 minutes, stirring often.

5. 5

   Add the sauces

   Pour in the Worcestershire sauce, low-sodium soy sauce and dark soy sauce, then toss the squid until coated.

6. 6

   Season to taste

   Cook for 1 minute more. Taste and add salt if needed.

7. 7

   Serve immediately

   Plate the squid, add a garnish if desired, and serve straight away.

What are fried squid rings?

Fried squid rings are squid cut into rings and cooked quickly in a hot pan. Squid is enjoyed in many coastal cuisines, and this Newfoundland recipe pairs it with onion, garlic and savoury sauces.

The method keeps the ingredient list simple and the squid prominent. Cooking the onion first builds a base of sweetness before the rings go into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 248 calories, 36g protein, 9g carbs, 6g fat.

The squid supplies most of the protein, while the onion contributes some carbohydrates. Butter and olive oil provide most of the fat; serve the rings with vegetables or salad for a more balanced plate.

Why the sauce combination works

Worcestershire sauce: its savoury tang adds depth to the butter and onion. Soy sauces: low-sodium and dark soy bring saltiness and a deeper, rounded flavour, so taste before adding extra salt.

Get the squid ready

Thawing: frozen rings need to be fully thawed before they meet the pan, as directed in the method. If they seem wet, drain them well so excess liquid does not dilute the buttery mixture.

Onion and garlic: chop the onion finely so it softens evenly, and mince the garlic finely so it can be stirred through without leaving large pieces.

Watch the cooking time

Onion: allow 6–8 minutes over medium heat for it to become lightly browned. Keep the heat moderate enough to brown it without scorching.

Squid: cook the rings for 5–7 minutes, stirring often, then add the sauces and cook for just 1 minute more. Follow the recipe's timing closely, as squid can become tough if overcooked.

Make the pan work for you

A large skillet gives the rings room to move as you stir them through the onion mixture. With 1.814 kg of squid, use a suitably large pan; if it is crowded, cook in batches and combine the portions for the sauce step.

Stir frequently while the squid cooks so the rings are coated and cook evenly. Add the sauces near the end, as the method directs.

Serving ideas

Serve the squid immediately, while it is hot and tender. Rice, boiled potatoes or crusty bread make useful accompaniments for the savoury pan juices.

A simple green salad or steamed vegetables can bring a fresh contrast to the rich butter and sauces. Keep the sides mild so they do not overpower the squid.

Recipe notes & tips

• Thaw frozen squid completely before cooking.
• Finely chop the onion so it softens evenly in the skillet.
• Stir often while the squid rings cook.
• Taste the sauces before deciding whether the dish needs salt.
• Have your accompaniments ready so you can serve the squid immediately.

Variations

• Add chilli: stir in a little chilli with the garlic for a spicier finish.
• Add lemon: squeeze lemon over the plated squid for a bright contrast.
• Use fresh herbs: scatter chopped parsley over the dish just before serving.
• Serve with rice: spoon the squid and its pan juices over cooked rice.
• Add vegetables: serve with steamed greens or a crisp salad on the side.

Common mistakes to avoid

• Starting with frozen squid: thaw it fully before it goes into the skillet.
• Crowding the pan: the squid may cook unevenly, so use a large skillet or work in batches.
• Browning the onion too quickly: keep the heat at medium and cook until it is lightly browned.
• Adding salt too early: the sauces are savoury, so taste the finished dish before seasoning.
• Cooking well beyond the stated time: follow the 5–7 minute squid cook and 1-minute sauce finish to help keep the rings tender.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a skillet until hot, taking care not to cook the squid for longer than necessary.

Frequently asked questions