Fried Calamari

Fried calamari has roots in Mediterranean coastal cooking, particularly Italian and Greek cuisine, where fresh squid was lightly floured and fried as a simple seafood starter. Italian immigrants brought the dish to the United States in the late 19th and early 20th centuries, and it became a staple of American Italian restaurant menus.

Crispy, tender, and served with a squeeze of lemon

Rings of fresh squid are lightly coated in seasoned flour and fried until golden and crisp, served with lemon and marinara.