Crispy Calamari with Parmesan Salad

Crispy Calamari with Parmesan Salad pairs golden, tender squid with fresh lamb’s lettuce, spinach, and generous shavings of parmesan. A hidden cube of breaded, deep-fried mozzarella adds a delicious surprise at the base of the dish. Served with a bright lemon garlic mayonnaise, it makes an impressive yet approachable starter for any gathering.

Prep Time 20

Cook Time 10

Total Time 30

Servings Starter Portions

Ingredients

Calamari Ingredients:

500 g squid tubes cleaned and sliced into rings
100 g plain flour
1 tsp fine sea salt
½ tsp freshly ground black pepper
½ tsp paprika optional
Vegetable oil for deep frying

Surprise Mozzarella Ingredients:

1 large mozzarella ball
1 large egg free range beaten
50 g plain flour
75 g breadcrumbs dried

Parmesan Salad:

Lemon Garlic Mayonnaise Dip:

150 ml mayonnaise good quality
½ large lemon juice and zest
1 tbsp fresh lemon juice
1 clove garlic finely grated
salt to taste
black pepper to taste

Instructions

First, prepare the dip. Combine the mayonnaise, lemon zest, lemon juice, and grated garlic in a small bowl. Season lightly with salt and pepper. Stir well, then chill while you prepare the rest of the dish. This allows the flavours to develop fully.
150 ml mayonnaise, ½ large lemon, 1 clove garlic, salt, black pepper
Next, prepare the mozzarella. Cut it into 2–3cm cubes and pat them dry. Roll each cube in flour, then dip into beaten egg, and finally coat in breadcrumbs. For extra security, repeat the egg and breadcrumb step once more. Place the coated cubes in the fridge for at least 10 minutes to firm up.
1 large mozzarella, 1 large egg, 50 g plain flour, 75 g breadcrumbs
Now turn to the calamari. Pat the squid completely dry with kitchen paper. This step ensures crisp results. In a bowl, mix the flour, salt, pepper, and paprika. Toss the squid rings lightly in the seasoned flour until evenly coated. Shake off any excess.
500 g squid, 100 g plain flour, 1 tsp fine sea salt, ½ tsp freshly ground black pepper, ½ tsp paprika
Meanwhile, heat vegetable oil in a deep saucepan to 180°C. The oil should be hot but not smoking. Fry the mozzarella cubes first for about 1–2 minutes until golden brown. Remove them carefully with a slotted spoon and drain on kitchen paper.
Vegetable oil, 1 large mozzarella
Then fry the calamari in small batches. Cook each batch for 2–3 minutes only, until pale golden and crisp. Do not overcrowd the pan, as this lowers the oil temperature. Lift the calamari out promptly and drain well.
To assemble, place the lamb’s lettuce and spinach in a large bowl. Toss lightly to combine. Arrange the leaves on serving plates. Tuck a fried mozzarella cube at the base of each plate.
75 g lamb’s lettuce, 75 g baby spinach
Pile the hot calamari on top of the greens. Immediately scatter shaved parmesan over the salad so it softens slightly from the warmth. Serve straight away with the chilled lemon garlic mayonnaise on the side.
40 g parmesan cheese
Finish with a wedge of lemon for squeezing over the calamari just before eating.
1 tbsp fresh lemon juice
Serve immediately while everything is hot and crisp.

Equipment

Notes

These measurements are to make 4 starter portions. They are a good size starter and also make a light lunch.

Nutrition