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Old 02-07-2012, 05:08 AM   #11
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Calamari in Spain, Italia and Greece

In the Mediterranean, we fry all with a standard olive oil from Brands Carbonell or La Española available in The USA ... Not extra virgin.

Get the oil very hot, u shall see a slight spark ( chip sa ) ... then toss them in frying pan ...

Yes, Historic Foodie is correct, do NOT overfry or the calamari shall be rubbery -- yuk-o ... Tender sweet squid, 20 seconds to 30 seconds at most in frying stage.
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Old 02-07-2012, 05:27 AM   #12
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Peanut Oil does not exist in Mediterranean !

We only use Olive Oil in the Mediterranean.

The Chinese, only Saint James, know what they use here ... however, peanut oil is a rarity here.
Chinese cuisine in Madrid, is not highly recommended. It is alot better in Barcelona.

There are uncountable olive oils of varying olive varieties and grades. We normally use a standard olive oil verses Extra Virgin for frying squid, in Italy, Greece and Spain as well as Turkey and France -- we are olive producing ---
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Old 02-07-2012, 07:28 AM   #13
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Originally Posted by HistoricFoodie View Post
I'm in neither of those places, Craig. Just reporting what I do.
Sorry, thought you were replying to my question to the OP. I can see that a notable taste difference would occur from the choice in oil used.

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Old 02-07-2012, 08:02 AM   #14
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I'm sure that's true to a certain degree, Craig. But I wonder how significant it would be in this case, considering the high temperature of the oil, and the short amount of time the squid is in it.
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Old 02-07-2012, 02:26 PM   #15
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Rape in Spanish is Monkfish / Angler fish in English

@ Tat Rat,

In referring to Spanish oil, I believe it might have been you --- that stated There is an oil called Rape.

RAPE in Spanish translates to Monkfish or anglerfish in English.

Spain is an olive oil producer and though there are other oils used in the canning for export industry, the foreigners who are accustomed to other product availability or for export --- however, predominately we only use olive oil and there are uncountable types for each need, salads, fruits, dressings, sauté, deep fry, roasts and thousands of olive varieties as well.
Greece, Turkey, Italia and France are also large olive oil producers.
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Old 02-07-2012, 02:33 PM   #16
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Quote:
Originally Posted by Margi Cintrano View Post
@ Tat Rat,

In referring to Spanish oil, I believe it might have been you --- that stated There is an oil called Rape.

RAPE in Spanish translates to Monkfish or anglerfish in English.

Spain is an olive oil producer and though there are other oils used in the canning for export industry, the foreigners who are accustomed to other product availability or for export --- however, predominately we only use olive oil and there are uncountable types for each need, salads, fruits, dressings, sauté, deep fry, roasts and thousands of olive varieties as well.
Greece, Turkey, Italia and France are also large olive oil producers.
Rapeseed/canola.
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Old 02-07-2012, 05:56 PM   #17
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Originally Posted by HistoricFoodie View Post
I'm sure that's true to a certain degree, Craig. But I wonder how significant it would be in this case, considering the high temperature of the oil, and the short amount of time the squid is in it.
You can wonder, I'm going with the olive oil!
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Old 02-07-2012, 06:32 PM   #18
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i'm not doubting you margi, but i would think many mediterranean people would use grapeseed oil for frying, so as not impart any flavour to the delicate squid. good quality regular olive oil often has a strong flavour.
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Old 02-07-2012, 10:14 PM   #19
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i'm not doubting you margi, but i would think many mediterranean people would use grapeseed oil for frying, so as not impart any flavour to the delicate squid. good quality regular olive oil often has a strong flavour.
exactly.
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Old 02-07-2012, 10:58 PM   #20
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I think if you grow up using different shades of olive oil you don't notice the strong flavor. Dad always used olive oil, it wasn't until I moved out on my own and began using vegetable oil (it was cheaper) that I even noticed my baked goods had an olive oil flavor.
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