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Old 02-06-2012, 02:07 PM   #1
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Tapas: Fried Calamari Rings

A favorite in Spain as well as Greece and Italy, here is a traditional Mediterranean preparation for fried Calamari.

1 pound fresh squid
1 tsp paprika sweet
a pinch of paprika or cayenne flakes piquant
1 tsp salt
1/4 tsp blk pepper grounded
1 cup = 4 ounces of Chickpea flour or All Purpose Flour
2 eggs beaten
3 cups olive oil extra virgin
lemons quartered or halved

1) have squid cut into narrow rings and dry on absorbent paper towels after washing
2) place paprikas, cayenne, salt, pepper and flour in a firm heavy paper bag
3) add squid and flour lightly and evenly
4) then, one by one, dip into the beaten eggs and flour a second time
5) fry the squid in hot oil for 25 seconds
6) strain and drain on paper towels

Serve with ali oli mayonnaise or romesco sauce
and lemon.
Margaux Cintrano

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Old 02-06-2012, 02:47 PM   #2
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The real problem with fried calamari is trying to stop eating them with just a tapas portion.

In fact, we made them a few nights ago, as a main course. They're soooooo good.
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Old 02-06-2012, 04:07 PM   #3
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Margi, one of my favorites, I make mine the very same way. Also use to go to Little Italy in Manhatten all the time for the fresh seafood and pasta, I now live in Montana, but I visited NJ & NY last March and Little Italy was my first stop! Wow , things have changed there , seems to get smaller and smaller. Its just not the same,sorry to say.
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Old 02-06-2012, 04:13 PM   #4
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Copied and filed!
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Old 02-06-2012, 04:13 PM   #5
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This sounds good, but why not include the tenticles? The best part! BTW, what kind of oil and at what temp?
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Old 02-06-2012, 04:49 PM   #6
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I use peanut oil for deep frying. YMMV.

By the way, it is very important to watch the cooking times. With squid you follow the 2-20 rule: cook it for less than 2 minutes or more than 20. Anything else and it turns rubbery.
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Old 02-06-2012, 05:39 PM   #7
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Quote:
Originally Posted by HistoricFoodie View Post
I use peanut oil for deep frying.
They use a lot of peanut oil in Spain or Italy?
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Old 02-06-2012, 08:04 PM   #8
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I'm in neither of those places, Craig. Just reporting what I do.
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Old 02-06-2012, 08:16 PM   #9
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Quote:
Originally Posted by CraigC View Post
They use a lot of peanut oil in Spain or Italy?
They actually do a lot of frying in blended olive and rape seed(canola) oil. Also, particularly in Spain, actual fat, rendered fat. So. Darn. Good.
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Old 02-06-2012, 08:55 PM   #10
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Quote:
Originally Posted by salt and pepper View Post
Margi, one of my favorites, I make mine the very same way. Also use to go to Little Italy in Manhatten all the time for the fresh seafood and pasta, I now live in Montana, but I visited NJ & NY last March and Little Italy was my first stop! Wow , things have changed there , seems to get smaller and smaller. Its just not the same,sorry to say.
What? No little Italy in Manhattan, MT?
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