Calamari

53 Comments

 

ACF30396-1490-47EA-8FF3-CCECDC726F99

Absolutely the BEST Calamari I have ever had…even from the restaurants! I wanted my Calamari to be tender, flavorful, not greasy and it was all of these. I made my Calamari with the body of the squid and the tentacles.

 

1D5F229D-56BD-46CC-A8A3-43ED7479ADA8

Ingredients

 

054F5860-1C29-4B01-A857-D24F8E98B58B

Slice the squid into 1/4” rings. Cut

the tentacles in half if too big.

 

BCF0B068-F7F4-4C88-AFED-27E9823390F4

Add the dry ingredients to the flour.

 

FD01F09D-CC31-407B-BE4A-D3FBB2BDEB37

Mix well and place in a shallow bowl.

 

E891C445-92CA-48EB-9C49-3FC4C4B0274C

Heat the oil to 350 degrees.

 

1BA9E658-38F1-4EB1-B4EA-8201E58DF8F7

Place the squid into the flour mixture

a few at a time. Do not add any liquid.

 

FE955EDB-E04B-4146-BE45-D12322F400D7

Coat the squid with the flour mixture.

This is a light coating just barely

covering the squid.

 

12F0BBE6-6870-47D5-B4ED-781CE973D11B

Drop the squid into the hot grease

one piece at a time. Do not overcrowd

them or they will stick together.

I fried about 8 pieces at a time.

Only fry for 2 minutes…no more!

Use a slotted spoon and remove

the Calamari to a paper towel

covered plate. Keep changing the

paper towel so the grease can drain off.

 
ACF30396-1490-47EA-8FF3-CCECDC726F99

Place the Calamari on a serving

plate and serve immediately.

 

Calamari

http://www.InDianesKitchen.com

ACF30396-1490-47EA-8FF3-CCECDC726F99

Ingredients

  • 16 oz squid
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp dried parsley
  • 1/2 tsp garlic powder
  • vegetable oil to fill pot about 2-3 inches deep

Directions

  1. Slice the squid into 1/4″ rings. Cut the tentacles in half if they are too big.
  2. Combine the dry ingredients and place them in a shallow bowl or plate. DO NOT ADD ANY LIQUID.
  3. In a deep pot heat the oil to 350 degrees.
  4. Place a few pieces of the squid in the flour mixture at a time, lightly coating the entire piece, inside the rings too.
  5. Drop each piece into the hot oil one at a time. I only fry about 8 pieces at a time or they stick together and cool the oil.
  6. Fry for 2 minutes only, no more or they will be tough.
  7. Use a slotted spoon and remove the calamari from the oil to a paper towel covered plate. Keep replacing the paper towel so all of the grease drains.
  8. Place the Calamari on a serving plate and serve immediately.

http://www.InDianesKitchen.com

Categories: Seafood

53 Comments »

  7. Funny to come across this recipe as today we are headed to a favorite spot for some calamari which is one of Terry the Quilting Husband’s favorite treats! I am not sure I will become so brave to make it myself BUT if I do – look you posted a recipe! You rock 🙂

    Liked by 1 person

    Reply

  12. I love calamari! I’ve never made it at home, as I prefer to make stuffed squid for myself. Always been worried my calamari wouldn’t turn out right. But this looks like a great recipe to try.

    Liked by 1 person

    Reply

  13. My aunt married a Maltese man and he used to make octopus stew and it was spicy, in a tomato base of some sort. I didn’t know what it was and they said “here, try this” … I saw the suckers on the tentacles … OMG. It was very good though. These look like onion rings.

    Liked by 1 person

    Reply

  17. The Pops likes calamari. Thanks for the frying idea. I think I will try with tempura mix instead of flour, since he’s more used to eating that for fried seafoods. You cover all kinds ‘o foods! 🐙

    Liked by 1 person

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.