The cleaned tubes of squid I used in this recipe are easily findable and very common here in Spain. If your supermarket does not carry them, check with a local Asian supermarket, they usually sell them, you will find them in the freezer section.
Total Time
25min
5.0
1 Rating
Author: Spain on a Fork
Servings:
4
Ingredients
•
2
Frozen Squid Tubes
•
1
Lemon
, freshly squeezed
•
1
cup
All-Purpose Flour
•
1
tsp
Spanish Smoked Sweet Paprika
•
1
tsp
Sea Salt
•
1/2
tsp
Freshly Ground Black Pepper
•
2
Eggland's Best Organic Eggs (Brown)
•
1/2
cup
Sunflower Oil
•
to taste
Lemons
, sliced
•
to taste
Fresh Parsley
, chopped
Cooking Instructions
1.
Grab Frozen Squid Tube (2) and rinse under cold running water, making sure to rinse out the inside of the body. Pat dry with paper towels.
2.
Cut each body into 1/2-inch thick slices, add the squid rings into a bowl and drizzle in juice from Lemon (1) and set aside.
3.
Add All-Purpose Flour (1 cup) into a separate bowl, along with Spanish Smoked Sweet Paprika (1 teaspoon), Sea Salt (1 teaspoon) and some Freshly Ground Black Pepper (1/2 teaspoon). Mix together until well combined.
4.
Crack Organic Egg (2) into a separate bowl, season with salt and whisk until uniformly yellow.
5.
To coat each squid ring, add to the flour mixture first, then into the egg wash and then back into the flour. Do this until all the squid rings are coated.
6.
Heat a fry pan over medium-high heat and add Sunflower Oil (1/2 cup). Once the oil gets very hot, after 3 to 4 minutes, start adding the squid rings. Cook in batches to not over-crowd the pan. Fry the rings for 1 minute per side, then transfer to a plate with paper towels as you finish each batch.
7.
Add the fried calamari to a serving dish, along with a couple wedges of Lemon (to taste) and garnish with some Fresh Parsley (to taste).
Nutrition Per Serving
CALORIES
448
FAT
29.5 g
PROTEIN
16.1 g
CARBS
27.0 g
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