The recipe is very simple and takes only 10 minutes to prepare, but you have to be careful to prevent the fish from soaking in oil and the frying from burning.

Calamari can be fried in two ways: dipped only in flour or battered and then fried. I choose the second option because the first requires that the squid be perfectly dry, otherwise the flour won't be able to stick. We also use corn flour, which makes them crunchier, and is also suitable for those who cannot eat gluten and I fry in extra virgin olive oil for a more natural result.

 

Calamari fritti

Ingredients for 4 people

  • 600 g Calamari
  • q.s. Type 00 flour
  • q.s. Water
  • q.s. Extra virgin olive oil
  • q.s. salt
  • q.s. Lemon

Process


Clean the squid thoroughly and then, once the entrails, the beak and all the external skin have been removed , cut them into wheels . Rinse them once they have been cut into rounds and then dry them well on a cotton cloth.
Prepare a soft batter with water , flour and salt (the consistency must be medium dense otherwise the batter will slip away during frying).
Dip the squid in the batter and leave them to " soak ". In the meantime, heat plenty of oil in a large, non-stick pan.
When the oil is boiling, take the squid and, a few at a time, dip them into the oil , to prevent the temperature of the oil from dropping drastically. Brown the calamari, then drain them, place them on absorbent paper, season them with salt and serve.

 

Result: golden , crunchy , tasty . They are excellent as an aperitif or as a starter but also on their own if you love them in a particular way.

Variation: if you add sweet or spicy paprika to the batter, the squid will take on a pink color and a truly particular flavour.

Tip: The ease of this recipe dictates that the calamari be prepped, cooked and eaten. However, you can wash and cut the squid and freeze them so as to have them ready for later use.

Nutritional tab

  • Calories kcal: 160

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