Fried calamari is a popular dish all over the world, but it's often over-complicated and muddled with thick batter and heavy sauces. This simple recipe will show you the easy and traditional Italian way to fry up this seafood delicacy!
Watch the Pasta Grammar video where we make this recipe here:
Servings: 4
For this recipe, you will need:
- 1lb (450g) squid, cleaned
- 1 1/2 cup (180g) all-purpose flour
- Extra virgin olive oil for frying (enough to fill 3-4 inches in a small saucepan)
- Salt
- 1 lemon
Begin by preparing the squid for frying. Leave the tentacles whole but slice the body into 1-inch wide rings.
Fill a small saucepan with 3-4 inches of extra virgin olive oil. Bring up to a high temperature on the stovetop. You can use a thermometer to aim for 375 degrees F (190 C), but we prefer the following method: when the oil has had a few minutes to heat up, drop in a small breadcrumb; when the oil bubbles furiously around the crumb immediately upon contact, the oil is hot enough to fry.
Working in batches, thoroughly batter each piece of squid in flour then drop into the oil. We recommend dropping the squid in one piece at a time to avoid them sticking together.
Use a slotted spoon to remove the calamari once it has achieved a golden, crispy exterior. Place on a paper towel to dry.
Sprinkle generously with salt and serve with lemon wedges. Buon appetito!