Calamari Recipe
If you have a choice between Pacific and Atlantic squid, choose the Atlantic, which is thicker and meatier than its western cousin. For an authentic Italian experience, add just a sprinkling of salt and a spritz of lemon. Elaborate dipping sauces are a purely American embellishment.
Serves 1-2
Ingredients
| ~ | vegetable oil for frying | |
| 1/2 | cup | calamari |
| ~ | flour for dusting | |
| ~ | salt | |
| 1 | lemon, halved | |
| ~ | favorite dipping sauces |
Directions
- Wash the tentacles and mantles (tubes) in cold water and drain.
- Separate the tentacles from the mantles and remove the tips of the mantles with a sharp knife.
- Cut each mantle lengthwise, open and spread flat; cut into ½-inch strips.
- Use a paper towel to pat the calamari dry.
- Dredge the pieces in flour and shake to remove the excess.
- Heat oil in a heavy pot or deep fryer to 375 degrees and prepare a large platter or baking sheet lined with paper towels.
- Working in batches if necessary, fry the calamari until pale golden, 2–3 minutes. Don’t overcook or it may become tough.
- Remove the calamari with a slotted spoon and place on paper towels to drain.
- Salt to taste and serve with fresh lemons or your favorite dipping sauces.
Preparation Time:
Approximately 10 minutes.
