Fried Calamari is an amazing starter for any dinner or party.
New York Times published an article about fried calamari in 1975, and people just knew it through this written article.
However, when elegant and expensive restaurants served fried calamari only in prominent and important cities such as New York and Boston, it became popular.
Calamari does not have a strong taste, because it absorbs flavors from saffron, lemon juice, garlic, and lots of other ingredients cooking alongside.
There are many different recipes available for cooking calamari, but saffron is the most important flavor that each famous chef highly recommended.
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Frayed Layered Sleeve