To avoid a chewy texture, calamari needs to be cooked hot and fast, or low and slow. Fast cooking must not exceed two minutes, while slow cooking requires at least 30 minutes.
By cooking quickly, you're taking the calamari off the heat before the muscles have time to contract and become tough. Beyond two minutes, the meat's collagen needs to break down for tenderness.
When using the hot and fast method, ensure that you are ready to eat before the cooking starts. For fried calamari, you may not need much prep.
For slow cooking methods, consider recipes like stuffed squid or braises. Although more time-consuming, slow cooking is more forgiving and allows for more complex flavors.
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