Simple and delicious. Be sure to use a good quality dried
parsley for the correct flavor. Do not over cook the calamari or you'll
be sorry. Serve with our outstanding
Preparation Time: 15 minutes plus oil heat time Serving Size: 4
- 1 pound squid, with tentacles, bodies cut into 1/2 inch
- 2 cups all purpose flour
- 2 tablespoons dried parsley
- 1/2 teaspoon paprika for color
- Kosher salt and freshly cracked black pepper
- Lemon wedges
- Vegetable oil for frying
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Pour 3 inches of oil in a heavy Dutch oven and heat to 325°.
Sift the flour into a large bowl and stir in dried parsley,
paprika and salt and pepper to taste. Rinse the calamari well
under cold water and remove any remnants of the quill, if necessary,
from the body. Dry well and cut the bodies into 1/2 inch rings.
Half any excessively large tentacles. Toss the calamari in the
bowl and use your hands to thoroughly and completely coat each
ring and tentacle. Set aside while oil heats up.
When oil reaches temperature, shake excess flour from just
enough calamari to not over crowd the Dutch oven. Carefully
drop in the oil and fry, stirring often, until golden
brown, 4 to 6 minutes. Remove with a spider and drain on a wire
rack. Hold in a 170° oven until all the calamari are cooked.
Serve with lemon slices and