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 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