My fish store has these frozen calamari that are huge - almost a half inch thick. I tried to cook them last night, real simply by scoring and frying in seasoned olive oil.
This didn't work so well. The outside ended up overcooked even with the inside still being raw. Some of them curled up even though I scored them.
I am thinking next time I will try cooking them an hour - either as stew or stuffed in the oven. Is this a good idea? Can calamari this big be cooked well over high heat quickly? Should I just buy the tiny ones and put the added money towards fresh fish?