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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
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Behind the scenes in Lidia's Kitchen

 
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Cooking Calamari
If you want tender calamari, there are two ways to go about it: either cook them quickly, from 4 to 8 ...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 24, 2014
Cooking Calamari

If you want tender calamari, there are two ways to go about it: either cook them quickly, from 4 to 8 minutes, or braise them slowly for 30 minutes or more. Anything in between and the calamari will remain tough. I recommend quick cooking if you want to enjoy the calamari as the prime ingredient, where the texture of the fish is very important. The long, braising method focuses more on the flavor of the sauce, by extracting the flavor of the calamari into the sauce, and is preferable if you want to make calamari sauce to dress pasta, risotto, or polenta.