fried calamari

I was rather surprised to see that calamari is another British seaside staple, I somehow expected it to be more of a Mediterranean dish, but no, calamari are quite common around here too. Just as well because this dish is very quick and tasty, perfect on it's own as an entree or with some salad or chips for a more substantial meal.


This is a combination of my own and Nigella recipes. I used to make these with breadcrumbs and cornflour, but I have to say that semolina gives more crunch and a lighter calamari.
Garlic mayonnaise is my recipe, I find that a bit of creme fraiche makes this dip fresher tasting.


500g calamari, (fresh or good frozen, like from Waitrose), cleaned and tubes only
sweet paprika
sea salt
2 tbsp corn flour
2 tbsp semolina
olive or peanut oil for frying

for mayonnaise:
2 tbsp good quality mayonnaise
1 clove garlic, minced
1 tbsp creme fraiche


Defrost the squid. when ready, dry on some kitchen paper, then cut 1/2 inch thick rings.
In a plastic bag, place the cornflour, paprika, salt and semolina.
Add the calamari rings and toss well until each ring is evenly covered in seasoning.
Fry in a moderately hot oil for no more than 2 minutes.

Drain on kitchen paper and serve hot with garlic mayonnaise (make by simply combining all ingredients).

Bon appétit!

No comments: