Crispy Calamari Recipe
Lemon chili oil, sun-dried tomatoes, pepperoncini, kalamata olives, romesco & marinara
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Ingredients
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For the Calamari
For the Lemon Chili Oil
For the Garnish
For Serving
Method
Prepare the Calamari
- 1
Clean the Calamari
Rinse the calamari tubes and tentacles under cold water. Pat dry with paper towels and cut the tubes into rings.
- 2
Season the Flour
In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well.
- 3
Prepare the Breading Stations
Set up three bowls: one with the seasoned flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Bread the Calamari
Dredge calamari rings in the flour mixture, dip into the beaten eggs, and then coat with panko breadcrumbs.
Cook the Calamari
- 5
Heat the Oil
In a deep pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Calamari
Carefully add the breaded calamari to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per batch.
- 7
Drain the Calamari
Remove the fried calamari with a slotted spoon and drain on paper towels. Season with additional salt if desired.
Make the Lemon Chili Oil
- 8
Combine Ingredients
In a small saucepan, combine olive oil, red chili flakes, lemon zest, and lemon juice. Heat gently over low heat for 5 minutes to infuse the flavors.
Prepare the Garnish
- 9
Chop the Garnishes
Chop the sun-dried tomatoes, pepperoncini, and kalamata olives as desired.
Serve
- 10
Plate the Dish
Arrange the crispy calamari on a serving platter. Drizzle with lemon chili oil and garnish with sun-dried tomatoes, pepperoncini, and kalamata olives.
- 11
Add Dipping Sauces
Serve with romesco sauce and marinara sauce on the side for dipping.