Fried squid

Calamari fritti

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.