Fried Squid Rings (Calamari) are a Greek delicacy. They make a perfect side dish and snack and also as a starter. They are quick to cook and become a main dish when served with French fries. Calamari is the culinary name for squid. It’s mase from the body which is cleaned, washed and then sliced into rings.
Most fishmongers will sell fresh calamari ready to coat and fry. I have also used frozen calamari and it’s just as tasty as fresh but must be thawed properly before cooking. However fresh does mean the rings are cut to how you want them. I use a mixture of bread flour and semolina as I find it makes them lovely and crispy on the outside but soft and delicate on the inside.
When it comes to serving Fried Squid Rings (Calamari), I have a few personal favourites. Try homemade spicy coleslaw, garlic bread or fried asparagus for a combination of flavours and textures. However if being served as finger food, then try spicy ketchup, garlic aioli, thousand island or even hoisin sauce. Traditionally, they are served with wedges of lemon and sea salt. It’s a beautiful clean flavour especially when served with a chilled sauvignon blanc or possibly a pinot noir.
Fried Squid Rings (Calamari)
Ingredients
- 25 oz calamari
- 3 1/2 oz bread flour for extra crisp
- 1 1/2 oz semolina flour
- 1/2 tbsp paprika
- 1 tbsp ground black pepper
- 2 tbsp salt
- vegetable oil to fry
Instructions
- Using damp kitchen paper, clean the calamari and give it a good wash.25 oz calamari
- When clean, dry with fresh kitchen paper and slice into rings about ½ inch wide. Return the rings to paper towel making sure all of the water has been removed.
- Add the paprika, salt and pepper together and mix well. This is the seasoning for the flour.1/2 tbsp paprika, 2 tbsp salt, 1 tbsp ground black pepper
- In a shallow dish, add the flours and the seasoning and mix well. Place the calamari into the flour and coat well, shaking off any excess. Put the coated rings onto a clean plate ready for frying.3 1/2 oz bread flour, 1 1/2 oz semolina flour
- Add enough vegetable oil to a high sided pan so the rings can float without touching the base.vegetable oil
- Place over a medium high heat until small bubbles start to form. Add a small piece of bread to the oil, if it browns straight away then the oil is hot enough.
- Add the calamari rings in batches carefully lowering them into the hot oil. Cook for about 2 – 3 minutes until the rings are lovely and golden.
- When cooked, remove with a slotted spoon and place on paper towel to drain. Test and if needed add a little sprinkle of salt to flavour.
- Enjoy with dips for a perfect starter.
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