The article emphasizes the quality of squid in making calamari at home. Chef Donatella Arpaia suggests opting for fresh, small to medium whole squid for optimal flavor and juiciness. She recommends buying from fishmongers or specialty supermarkets, as fresh squid significantly enhances the dish. The article discusses three common squid types available in the market and underlines the importance of proper preparation, stating that proper cleaning and cooking are just as essential as selecting quality ingredients for achieving a restaurant-quality appetizer.
"Choosing and cleaning the right calamari is just as important as cooking it," the chef told Tasting Table, "For the best results, I go with small to medium-sized calamari, around four to six inches."
"Fresh squid is hard to find," Arpaia admits, "but if you can get it, it makes a world of difference." Your best chances of finding whole squid would be at a fishmonger or at a supermarket that specializes in fresh seafood.
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