INGREDIENTS
For the Calamari
- 1 lb. Calamari
- 2 cups Buttermilk
- 2 cups All Purpose Flour
- 1 Teaspoon Paprika
- Salt & Pepper to taste
- Vegetable Oil for frying
- Lemon Wedges for garnish
For the Dipping Sauce
- 1 cup Canned Crushed Tomatoes
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, minced
- ¼ Teaspoon Dried Oregano
- Crushed Red Pepper Flakes to taste
- Salt and Pepper to taste
CLEANING WHOLE SQUID
- Grasp the tail in one hand and the head in the other and firmly pull apart with a slight twisting motion.
- Place your knife just behind the eyes of the portion containing the tentacles and cut straight down.
- Once the tentacles are cut from the head, squeeze the connective tissue at the top and the bony beak will easily come out.
- Grasp the cartilage inside the body tube with your fingers and pull it away. Then cut away the thin flaps on either side of the body.
- Rinse the calamari and thoroughly pat dry. Cut the body tubes into 1/2 rings and the tentacles in half lengthwise.
DIRECTIONS
For the Calamari
- Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge.
- In another bowl, combine the flour, paprika, salt and black pepper.
- Pour the vegetable oil in a heavy 4-quart pot, a little less than half way up the pot. Heat over medium-high heat to about 360 degrees Fahrenheit.
- Remove the calamari from the buttermilk. Dip each piece into the flour mixture and fry in batches until golden and crispy, about 4 minutes.
- Place on a plate and remove excess oil with paper towel. Sprinkle with salt and pepper as desired and serve with lemon wedges and dipping sauce.
For the Dipping Sauce
- Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds.
- Add the tomatoes, oregano, red pepper flakes, salt and black pepper and let simmer for 15 minutes, stirring occasionally.
FISH USED IN THIS RECIPE
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