Zutaten für Calamari For A King
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Zubereitung von Calamari For A King
- Clean 1 pound of fresh squid thoroughly. Separate the tentacles and cut the tubes into 1/2-inch rings.
- In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, and 1/4 cup dry white wine.
- Add the squid rings and tentacles to the marinade. Gently toss to coat. Cover and refrigerate for at least 2 hours, or preferably up to 4 hours.
- Drain the squid and tentacles in a colander.
- Pat the squid completely dry with paper towels. This is crucial for achieving a crispy texture.
- In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the squid and toss gently to coat, shaking off any excess flour.
- Heat about 2 inches of vegetable oil or canola oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Fry the squid in batches for 30-45 seconds, or until golden brown and crispy. Avoid overcrowding the pan.
- Remove the fried squid with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Keep the cooked calamari warm in a 200°F (95°C) oven while you fry the remaining batches.
- Serve immediately with your favorite hot marinara sauce, a white wine sauce, or simply enjoy the calamari's natural flavor. Garnish with fresh parsley, if desired.
- Buon Appetito!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
2g
Fat
1415g
Carbs
12g
