If you are luck enough to get fresh calamari in your
market, enjoy it. If all you can find is frozen, be sure to allow it to
thaw overnight in the refrigerator for the best texture. Do not over
cook the calamari or you'll be sorry.
Preparation Time: 15 minutes Serving Size: 4
- 1 pound squid, with tentacles, bodies cut into 1/2
- 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
|Click on picture for more
Pour 3 inches of oil in a heavy Dutch oven and heat to
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