Here’s a basic recipe for preparing calamari. I use squid that I caught jigging in the waters around Seattle during the winter. The squid I use are around 6-10” long. For serving size, use about 2-5 whole squid per person, less if it will be an appetizer.
Ingredients:
2-5 whole squid per person
flour
black pepper
vegetable oil
lemon wedges
tartar sauce
https://home.comcast.net/~kohoking/Squid20041129_01.jpgFirst clean out the squid. Cut the tentacles off just below the squid eye. The hard beak will be imbedded in the tentacles so this will need to be removed. Then try to pull the head and innards out from the tube. There will be a flat, clear plasticky piece that needs to be removed as well. It can get a little messy from the black ink. Rinse the tube and tentacles well when complete. You can either remove or leave the skin on the calamari depending on how you like it. I usually leave it on.
Next cut the tubes into rings about 1 to 1.5 cm wide.
https://home.comcast.net/~kohoking/Squid20041129_05.jpgIn a large bowl, mix the flour with a little bit of black pepper. Place the squid rings and tentacles in the flour and mix thoroughly. Try to evenly coat the squid with the flour mix.
https://home.comcast.net/~kohoking/Squid20041130_02.jpgNext take the squid and deep fry in about 350 F vegetable oil for about 5 minutes.
https://home.comcast.net/~kohoking/Squid20041130_04.jpgTake the fried calamari and drain the oil on a rack or on paper towels.
Finally, enjoy with your favourite sauce and glass of wine. I like to squeeze lots of lemon juice on the calamari and then dip into tartar sauce or tzaziki sauce.
Author
Topic: Calamari (Read 10401 times)