Recipe Tip: Fried Calamari - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Start with ready-prepared squid and you can cook these crispy golden nuggets in practically no time. It's the ideal dish to turn an ordinary evening into Italian aperitivo time.
- 200 gfresh calamari, cleaned and ready to cook
- durum wheat semolina, for dusting
- vegetable oil, for deep-frying
- 1 handfulparsley leaves, to garnish
- lemon wedges, to serve
Step 1Wash the calamari and dry well on kitchen paper.
Step 2Cut large calamari into rings. The small calamari can be deep-fried whole.
Step 3Heat the oil in a deep-fryer to 180°C. If you don't have a fryer, pour the oil into a deep, heavy-based pan to no more than two-thirds full and heat over a high heat until it reaches 180°C when tested with a thermometer, or until a breadcrumb dropped in sizzles and turns brown in 3 seconds.
Step 4Put the semolina in a shallow bowl. Dip the calamari pieces into the flour, shake off the excess and drop into the hot oil (you may need to work in batches so as not to overcrowd the pan).
Step 5Fry at 180°C for 5 minutes, remove with a slotted spoon and drain on kitchen paper.
Step 6Season with salt, sprinkle with parsley leaves and serve straightaway with lemon wedges.
Step 7Aioli A real classic. This garlicky sauce can be used as a dip with meat or seafood, or simply on crusty bread. Try it with rice dishes too.
Step 8Hong Kong-Style Salt & Pepper Squid Baked calamari the way the Cantonese like them: tender, crispy and with plenty of spiciness from three kinds of pepper. Asian flavours
Step 9Clam Chowder Clam Chowder is a classic American dish: the seafood elevates a hearty potato soup into a feast. Seafood
Step 10Salsa Verde Grilled food comes alive with a good salsa. Salsa Verde and grilled seafood - a match made in heaven.
Step 11Coconut and Lime Soup This soup can be enriched with chicken, fish or seafood of your choice. Soup