This calamari recipe is a winner. Crispy golden rings of tender squid, with a smooth and tasty dip.
The word calamari comes from the Italian for “squid.” (Calamares is the Spanish version). It generally refers to a battered and deep-fried squid rings served in restaurants and bars. Many of us will have fond memories of similar dishes from Mediterranean holiday eating.
Squid should either be cooked fast over high heat or low and slow. Anything in between can produce rather tough ,and chewy results. This recipe is for the former and shows you how to get it right.
Ingredients For Calamari Recipe
300g squid, cut into ½ cm rings from Walter Purkis & Sons (We can do this for you in the shop)
200ml vegetable oil, for frying
50g plain flour
½ tsp. cayenne pepper
½ tsp. paprika
1 large egg, beaten
For the mayo
4 tbsp. light mayonnaise
1 garlic clove, crushed
Zest ½ lemon, plus extra wedges for serving
2 tbsp. fresh parsley, chopped
Calamari Recipe Cooking Method
Mix the mayonnaise with the garlic, lemon zest and parsley, and set aside.
Place enough oil in a large saucepan, or deep-fat fryer to fill half. Heat to 180°C. (If you don’t have a cooking thermometer, test it’s hot enough by dropping a cube of bread into the oil – it should turn golden in one minute). If its starting to smoke its too hot!
Combine the flour, cayenne pepper and paprika in a bowl with a pinch of salt. Put the beaten egg in a separate bowl.
Put the squid in the bowl of seasoned flour and toss well. Remove the rings from the bowl and shake off any excess flour. Then dip the squid into the egg. Gently lift the squid rings out of the bowl allowing any excess egg to run off.
Lower the squid into the hot oil and cook for 2 minutes. It can be easy to overcook the squid so stick to the timings to have the perfect crispy squid ring that is nicely tender.
Drain on kitchen paper and serve immediately with the mayonnaise and lemon wedges on the side.