A few months ago I had to make this fried calamari for the New York Times. Honestly, I had never made fried calamari myself before this and I thought, well who would make this at home instead of going out to order it? But it was actually super easy and if you're a big fan of the dish, it's not too much to tackle on your own. It does help if you have a deep-fryer but if not, I recommend using a big and deep cast iron skillet...just make sure you get that oil nice and hot and definitely take Florence Fabricant's advice and stand back because it will splatter!
