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Ingredients

• ✓ calamari ring
• all-purpose flour
• salt
• paprika
• garlic powder
• black pepper
• vegetable oil
• cocktail sauce
• lemon

Instructions

1. 1 Stir flour, 2 teaspoons salt, paprika, garlic powder, and black pepper together in a shallow bowl.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Press calamari rings into flour mixture until evenly coated, shaking off excess.
4. 4 Fry calamari rings, in batches, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Sprinkle with salt. Serve calamari with cocktail sauce and lemon wedges. Repeat with remaining calamari rings.

By Shelby

Ingredients

• ✓ calamari ring
• all-purpose flour
• egg
• milk
• panko bread crumb
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place flour in a bowl. Whisk egg and milk in a separate bowl. Combine panko, salt, and pepper in a third bowl.
3. 3 Coat calamari rings first in flour, then in egg mixture, and finally in panko mixture.
4. 4 Place rings in the basket of the air fryer so that none overlap. Work in batches if needed. Spray tops with nonstick cooking spray.
5. 5 Cook in the preheated air fryer for 4 minutes. Flip rings, spray with nonstick cooking spray, and cook until browned and crispy, about 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ calamari ring
• sea scallop
• shrimp
• mussel
• kalamata olive
• lemon juice
• olive oil
• garlic
• parsley
• chive
• red pepper flakes
• lemon
• red onion
• salad green
• pepper
• salt

Instructions

1. 1 Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel shrimp and shell scallops and mussels.
2. 2 Place cooked seafood and olives in a large bowl and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
3. 3 Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

By Domenica Ann

Ingredients

• ✓ calamari ring
• lemon
• sea scallop
• shrimp
• clam
• salt
• saffron thread
• pea
• tomato
• long grain rice
• water
• red bell pepper
• green bell pepper
• shrimp
• garlic
• onion
• chicken thigh
• olive oil

Instructions

1. 1 Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Sear chicken thighs, skin-side down, in hot oil until golden brown on both sides, about 5 minutes. Remove chicken thighs to a plate and set aside.
2. 2 Stir onion and garlic into drippings in the skillet. Cook and stir until onion is softened and translucent, about 1 minute. Add calamari, small shrimp, and bell peppers; cook and stir for 2 minutes.
3. 3 Stir in water, rice, tomatoes, peas, saffron, and salt until well combined. Return chicken thighs to the skillet; simmer over medium-high heat for 15 minutes, stirring frequently to make sure rice does not stick.
4. 4 Decoratively nestle clams and jumbo shrimp into rice-chicken mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place scallops into paella. Continue simmering, covered, until rice is tender and scallops are firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

By Desi Carrimko