Free recipe
Fried Calamari Platter
Built around squid and flour -- the method starts by patting the squid rings very dry with paper towels - wet squid spits in.
This seafood fried calamari platter builds its flavor from squid, flour and cornstarch, and comes together in about 20 minutes with medium-level technique. The method starts by patting the squid rings very dry with paper towels - wet squid spits in.
Ready in 20 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around squid, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) squid, cleaned and cut into rings
- 1 cup flour
- 1/2 cup cornstarch
- 1 tsp paprika
- Oil for frying
- 1 lemon, cut into wedges
- Garlic aioli or marinara to serve
- Salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Pat the squid rings very dry with paper towels - wet squid spits in hot oil and steams instead of crisping.
Mix the flour, cornstarch, paprika, 1 teaspoon salt, and pepper in a bowl.
Heat about 2 inches of oil in a deep pot to 375F/190C (a pinch of flour should sizzle instantly).
Toss the squid rings in the flour mix, shaking off the excess.
Fry in small batches just 1-2 minutes until pale golden and crisp - squid cooks fast, and overcooking makes it rubbery. Lift out with a slotted spoon.
Drain on paper towels and season with a little salt.
Pile onto a platter and serve immediately with lemon wedges and aioli.
The step worth not rushing: Fry in small batches just 1-2 minutes until pale golden and crisp - squid cooks fast, and overcooking makes it rubbery. Lift out with a slotted spoon.
