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Calamari Italian appetizer recipe.  
Calamari

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.

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Ingredients
Serves 1-2
~   vegetable oil for frying
1/2 cup calamari
~   flour for dusting
~   salt
1   lemon, halved
~   favorite dipping sauces
 
 
 
Directions 
 
  1. Wash the tentacles and mantles (tubes) in cold water and drain.

  2. Separate the tentacles from the mantles and remove the tips of the mantles with a sharp knife.

  3. Cut each mantle lengthwise, open and spread flat; cut into ½-inch strips.

  4. Use a paper towel to pat the calamari dry.

  5. Dredge the pieces in flour and shake to remove the excess.

  6. Heat oil in a heavy pot or deep fryer to 375 degrees and prepare a large platter or baking sheet lined with paper towels.

  7. Working in batches if necessary, fry the calamari until pale golden, 2–3 minutes. Don’t overcook or it may become tough.

  8. Remove the calamari with a slotted spoon and place on paper towels to drain.

  9. Salt to taste and serve with fresh lemons or your favorite dipping sauces.

  

Preparation time: Approximately 10 minutes.

A Barbara Adams Beyond Wonderful recipe
with Executive Chef, Gianni Audieri, Fior d' Italia restaurant in San Francisco, CA .

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