Fried Calamari Recipe (Calamares Fritos)

Method8 steps

1. 1

   Step 1: Place the cleaned squid rings in a bowl and cover with the marinating milk. Cover and refrigerate for 30 minutes. Keep the separate ½ cup coating milk for the coating bowls.

   Refrigerated milk marinade · 30 minUses 1 lb cleaned raw squid, fresh or thawed, cut into ½-inch rings · Milk, enough to cover the squid for marinating

2. 2

   Step 2: While the squid marinates, mix the 2 cups flour with the paprika, black pepper (½ tsp) and pinch of coating salt. Divide the seasoned flour equally between two bowls. Pour the separate ½ cup coating milk into a third bowl. Wash the serving lemon (1) and cut it into wedges.

   Uses 2 cups all-purpose flour · ½ tsp smoked paprika · ½ tsp black pepper · 1 pinch salt, for the flour mixture · ½ cup whole milk, for coating · 1 lemon, cut into wedges for serving · Water, as needed to wash the serving lemon

3. 3

   Step 3: After the 30-minute refrigerated marinade, drain the squid and discard the used marinating milk. Pat the rings thoroughly dry with paper towels so the coating can become crisp.

   Uses All squid rings drained from the discarded marinating milk

4. 4

   Step 4: Coat each dry ring in the first bowl of seasoned flour, dip briefly into the coating milk, then coat in the second flour bowl. Keep the coated rings refrigerated while the oil heats and between frying batches. Discard leftover flour and milk from the used coating bowls.

   Uses Dry marinated squid rings · Seasoned flour from the first half-bowl that adheres to the squid · Portion of the separate ½ cup coating milk that adheres to the squid · Seasoned flour from the second half-bowl that adheres to the squid

5. 5

   Step 5: Put the 2 cups olive oil into a suitable large skillet to make about a ½-inch depth. Heat over medium-high heat to 350–375°F (about 177–190°C), watching the oil and keeping it below smoking.

   Uses 2 cups good-quality olive oil, for frying

6. 6

   Step 6: Fry the coated rings in uncrowded batches, turning to cook both faces. Allow about 2–3 minutes per batch and check from 2 minutes; the coating should be golden on both sides and the squid opaque and cooked through. Lift each batch with a skimmer and drain on paper towels. Let the oil recover its frying temperature between batches, and keep waiting rings refrigerated.

   Fry a calamari batch · 2 minUses An uncrowded batch of coated squid rings; repeat for the remaining rings · Hot olive-oil frying medium

7. 7

   Step 7: Serve the drained calamari hot with the lemon wedges and a sprinkle of finishing sea salt. Alioli can be offered separately as an optional dipping sauce.

   Uses Cooked calamari rings lifted from the frying medium · All wedges from the one serving lemon · Sea salt, a sprinkle to taste for finishing

8. 8

   Step 8: The calamari is best freshly fried. Cool any leftovers promptly, refrigerate in an airtight container at 4°C/40°F or below, and use within 2 days. Reheat in a hot oven until hot through and at least 74°C.

   Uses Only any leftover calamari from the served batch