Calamari (Squid)

    Calamari (Squid)

    (186)
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    10min


    174 people made this

    About this recipe: This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!

    Ingredients
    Serves: 10 

    • 3 cups (750ml) vegetable oil
    • 1/4 cup (30g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 12 squid, cleaned and sliced into rings
    • 1 lemon - cut into wedges, for garnish

    Directions
    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 180 degrees C (365 degrees F).
    2. In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
    3. Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
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    Reviews and ratings
    Global ratings:
    (186)

    Reviews in English (185)

    by
    425

    I am from Spain and one thing you must add to this recipes is 1/2 Tbs of Superfinly chopped Garlic (or galic powder will do just fine too) and 1/2 Tbs dried parsley. It adds the true spanish flare to this classic dish. Do this and this recipes will be well over 5 stars. Make some Aioli from this site and WOOOHOOO, mouth watering goodness awaits your taste buds  -  29 Dec 2005  (Review from Allrecipes US | Canada)

    by
    225

    This was one of the best Calamari recipes I've used - and easy! The key to tenderness is to NOT overcook in the oil - even if it does't look quite as golden brown as you like. Just follow the recipe exactly. I served the calamari with the "Best Marinara Sauce Yet" recipe and homemade tartar sauce. A green salad completed this dinner. This recipe is another reason why I choose Allrecipe.com's 5* recipes - just delicious!  -  08 Oct 2002  (Review from Allrecipes US | Canada)

    by
    93

    Excellent recipe. Very tender. What about a good dipping sauce? Maybe with a little heat. I'll check Back to see if anyone posted one. Thanks. Fortchy  -  12 May 2002  (Review from Allrecipes US | Canada)

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