Fried calamari

Name: Fried calamari - Elodia C.
Ingredients: 500 g squid; oil for frying; flour; salt; lemon

Over - Fried calamari by Elodia C. - Recipia

When I'm in the mood for something quick and crispy to enjoy with a beer, or when I want to put something simple and hassle-free on the table, fried calamari is my go-to option. I usually make them in the summer or during get-togethers with friends, but they’re perfect anytime you want something uncomplicated with just a few ingredients. The only slightly unpleasant part is cleaning them, but once you get the hang of it, it goes pretty quickly. Quick Info Total time: about 30 minutes Preparation time: 15-20 minutes (if you clean the calamari yourself) Frying time: 5-8 minutes total, depending on the pan Servings: 2-3 Difficulty: easy, just be careful while frying Recipe type: quick appetizer or snack Ingredients 500 g fresh or thawed calamari oil for frying (usually refined oil, enough to cover the bottom of the pan) flour, enough to coat all the calamari (about 3-4 tablespoons) salt (to taste) 1-2 lemons Instructions 1. Clean and rinse the calamari thoroughly. If you bought them whole, remove the head, the thin skin from the surface, and any innards. Rinse them in several waters. If they come already cleaned or are frozen rings, just wash them well and drain. 2. Cut the calamari into rings about 1-1.5 cm thick. Place them in a strainer, sprinkle salt over them, and let them drain for at least 5 minutes. The salt helps draw out moisture and season the flesh. 3. Heat a deeper skillet or a wide pot with enough oil to prevent the calamari from sticking, but it shouldn't cover them. The oil should be hot but not smoking. 4. Dredge each piece of calamari in flour. Shake off the excess so they’re not too floury. 5. Place the rings in the hot oil over medium heat. Be careful, as they tend to splatter quite a bit (similar to frying liver). It’s a good idea to use a splatter guard or keep your distance. 6. Fry the calamari on each side until they turn lightly golden – this takes a short time; they shouldn't be cooked too long or they’ll become rubbery. Remove them with a slotted spoon onto paper towels to absorb excess oil. 7. Serve them warm, with lemon wedges on the side. Squeeze lemon over each serving to taste. Why I Make This Recipe Often I love it because it’s super quick and doesn’t require many ingredients. It’s great for any meal with friends, filling and doesn’t leave a lot of dishes to wash. Fried calamari are best enjoyed fresh, so there’s no need for extensive planning. Tips and Variations Tips - Make sure to dry the calamari well before coating them in flour to avoid excessive splattering of the oil. - Don’t overcrowd the pan; fry in batches if necessary. - The oil shouldn’t be extremely hot; otherwise, the flour will burn too quickly. - Don’t fry the calamari for too long, or they’ll become tough and chewy. Substitutions - If you don’t have lemon, lime works too. - You can use pre-cut frozen calamari; just rinse and drain them well. Variations - You can add spices to the flour (pepper, paprika, garlic powder), but the classic version is without. - If you want a thicker crust, you can dip them in egg first and then in flour, but this is not used in the basic recipe. Serving Ideas - They are best served warm, straight off the paper towel, with squeezed lemon. - They’re great as an appetizer or snack, alongside beer or a dry white wine. Frequently Asked Questions 1. Why do calamari splatter when frying? Because they contain a lot of water, and when this water hits the hot oil, it causes the oil to splatter. That’s why it’s important to dry them well and fry carefully. 2. Can I use gluten-free flour? Yes, rice flour or corn flour works if you’re avoiding gluten. 3. How do I know when the calamari are done? They should be lightly golden, not brown. If you cook them too long, they become tough. 4. Can they be baked? Not with this method. If you want a baked version, the recipe needs to be adjusted. 5. Can I use frozen calamari rings? Yes, just thaw them, dry them well, and continue with the recipe as above. Nutritional Values Approximately, one serving (about 170 g cooked) has around 220-250 kcal, depending on how much oil remains on them. Protein: 25 g, fat: 10-12 g, carbohydrates (from flour): 8-10 g. These values are approximate and depend significantly on how much the calamari absorb while frying. Storage and Reheating They don’t store well. Fried calamari become chewy and tough a few hours after cooling. I recommend making and eating them immediately. If you must store them, keep them in the fridge for no more than 24 hours, but they won’t have the same texture. Reheating makes them tougher, even in the oven. That’s all there is to it – the recipe is quick, and the result is simple and straightforward. Fried calamari don’t require much, just a little attention while frying, and you’re done.

Fried calamari

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