This is another recipe that I had the opportunity to document during my last Italy visit: deep fried squid. Unlike the potato crusted sea bream dish, calamari have always been standard in my family, ideal for a Sunday meal, especially in the summer. Naturally, this second course needs to be paired with a starter and/or a first course. Should be served accompanied with lemon wedges, bread or grissini for the table, and chilled white wine. Goes well with a side of green salad (lettuce, white vinegar, salt, and olive oil).
- 800 grams whole squids (uncleaned)
- 1 liter peanut oil
- half cup all-purpose flour
- 1 lemon, sliced in wedges
- Clean and wash the squid, then slice it coarsely, lay it on a cloth, and pat it dry with paper towel. It's very important for the squid to be very dry or it will splash during frying.
- Put some flour on a plate. A few at a time, transfer the squid pieces onto the flour.
- Cover well in flour, ensuring that the flour goes inside the rings.
- Shake off any excess using a sieve.
- In a deep-frying pan, allow the oil to reach a very high temperature (4-5 minutes at high heat).
- Place the floured squid pieces onto the frying sieve. Depending on the size of your frying pan, you may have to deep fry in batches.
- Submerge the squid pieces and deep fry for 2.5 minutes at high heat.
- Drain the pieces and let them rest for a minute on paper towel. Proceed with the next batch.
- Serve seasoned with salt, along with lemon wedges.
Can also add shrimp for extra flavor.