The FRIED CALAMARI, crunchy, golden and irresistibly fragrant, is one of the great classics of Mediterranean cuisine, a symbol of conviviality and carefree seaside lunches. The tender rings and fried tentacles, wrapped in a thin crispy coating, offer a perfect contrast between softness and aroma.
Served hot, with a pinch of salt and a few lemon wedges to squeeze at the moment, it wins you over at first bite with its authentic simplicity and the unmistakable taste of the sea.
A dish that captures all the magic of summer days, to bring to the table for a special aperitif, an elegant appetizer or a memorable seafood dinner.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb calamari (or squid (totani))
- 2/3 cup all-purpose flour
- 1/2 cup fine durum semolina
- 2 cups peanut oil
- to taste salt
- 3/4 cup nonfat Greek yogurt
- to taste salt
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
Tools
- 1 Bowl
- 1 Pot
- 1 Sieve
- Paper towels
Steps
Thoroughly wash the calamari, separate the tentacles from the body and remove the innards.
Remove the cartilage (quill), then rinse under cold running water.
Cut the tubes into rings about 3/8 inch thick.Pat the calamari dry with paper towels: they must be well dried, otherwise the fried result will be soggy.
In a deep pot heat a generous amount of peanut oil to about 338–347°F.
Fry a few calamari at a time so the oil temperature does not drop.
Cook them for 2-3 minutes, just until they become golden and crispy.
Lift them out with a slotted spoon and place them on paper towels to remove excess oil.In a bowl mix the Greek yogurt with the olive oil, salt and dried oregano.
Season your fried calamari and serve immediately, accompanied by the yogurt sauce and lemon wedges.
