Best calamari in Senoia, GA

Served at Revolution, on the starters menu.

Calamari

$13.00

Co-op Fishery squid breaded and fried. Served with house marinara

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Where this dish comes from

Fried calamari became a fixture of Italian-American restaurant menus in the 1980s and 1990s, popularized by the expansion of Italian-American cuisine into mainstream American dining. The diavolo variation — adding Calabrian chili oil and serving with spicy arrabbiata — emerged as a bolder interpretation that amplified the heat character of the original. Calamari fritti has deep roots in Italian coastal cooking: in Sicily and Campania, fried squid rings dusted in flour and fried in olive oil have been street food for centuries.

Make calamari at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Diavolo Finish

1 lb fried calamari (see Fried Calamari method)
1 cup Arrabbiata sauce, hot
1 tbsp Calabrian Chili Oil
Lemon wedge

Fry calamari per the fried calamari method.
Heat Arrabbiata in a wide saute pan over high heat until just simmering.
Add fried calamari and toss quickly -- no more than 10 seconds. You want the sauce to cling, not the calamari to steam.
Plate immediately. Drizzle Calabrian Chili Oil over the top. Serve with lemon.

Cheffy’s note

The two keys to crispy calamari: completely dry squid and hot oil. Any moisture on the calamari's surface creates steam during frying, which prevents crisping and makes the coating gummy. Pat aggressively dry, work quickly through the flour, and go straight into 375°F oil. Fry in small batches — overcrowding drops the oil temperature and gives you steamed calamari rather than fried. The Calabrian chili oil goes on at the last second, right before serving.