Calamaris Fritos Recipe

Prepare squid

Pat the squid rings dry thoroughly with paper towels. Removing surface moisture helps the coating adhere and produces a crisp finish.

Make the seasoned rice flour mix

In a shallow bowl or wide plate combine 3 tbs seasoned rice flour, 1 tbs all-purpose flour, 1 tbs cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Mix until evenly distributed.

Lightly coat calamari

Add the cold water to the flour mix and stir briefly to create a slightly damp, sandy mixture (not a batter). Toss the squid rings in the mixture in batches so each piece is lightly dusted. Shake off excess.

Heat oil and fry

Pour vegetable oil into a heavy skillet or a wok to reach about 1/2-inch depth (or use a deep fryer). Heat oil to 350°F (175°C). Fry the coated squid in small batches for 1 to 1.5 minutes per batch until golden and just crisp — do not overcook or squid will become rubbery. Remove with a slotted spoon to a paper towel-lined tray and keep warm. Season lightly with a pinch of salt while hot.

Prepare vegetables

Trim broccoli into small, bite-sized florets. Pat dry. Toss broccoli florets and sliced red and yellow peppers with 2 tbs rice flour, optional 1 tbs panko or fine cornmeal, and 1/2 tsp salt until evenly coated. This light dusting promotes crispness when fried.

Fry vegetables

Using the same oil at 350°F (175°C) or a separate skillet with 1/2-inch oil, fry the broccoli in small batches for 40–60 seconds until bright green at the base and crisp-tender at the edges. Add pepper strips for the final 20–30 seconds; peppers need less time. Remove to paper towels to drain. Do not overcrowd the pan to maintain oil temperature.

Combine with calamari

Arrange the fried broccoli and peppers with the calamari on a serving platter, mixing gently so the vegetables and squid are evenly distributed and stay crisp.

Make dressing

Place 1 cup chopped ripe mango, 2 tbs lime juice, 1 tbs honey, 1 tsp rice vinegar, 2 tbs cilantro (if using), 1/4 tsp salt, 1/8 tsp pepper and 1 tsp neutral oil in a blender or food processor. Blend until smooth. If too thick, add up to 1 tsp water to reach a spoonable dipping consistency. Taste and adjust salt, lime or honey as needed.

Strain (optional)

For a silkier sauce, press the blended mango through a fine-mesh sieve into a small bowl, discarding any fibrous bits.

Chill

Cover and refrigerate the dressing if not serving immediately; bring to near room temperature before serving if chilled too long (cold sauce is fine served alongside hot fried items).

Transfer the calamari, broccoli and peppers to a warm platter. Sprinkle with chopped parsley or cilantro. Serve immediately with lemon wedges and the mango dressing in a small bowl on the side for dipping. Recommend serving right away so the fried components remain crisp.