First, coat the calamari rings in corn meal, shaking
Combine lime zest, 1 tbsp lime juice, chili and oil. Add calamari, cover with plastic wrap and chill for 20 mins to marinate.
Heat a grill or grill pan over medium heat. Cook calamari and lime halves for 2-3 mins, or until calamari is tender and lightly golden.
Arrange salad greens, pepper and carrot on serving plates. Top with calamari. Combine sweet chili sauce and extra juice. Drizzle over calamari salad. Serve with grilled lime halves.
nd parsley. Aet aside.
Calamari:
Stir together flour, lemon
Place seasoned flour in a large bowl. Add calamari, tossing to coat. Shake off excess.
Heat oil in a large skillet on high heat. Fry calamari, in batches, for 2-3 mins, until crisp and golden. Drain on paper towels.
For the aioli, mix mayonnaise and garlic in a small bowl.
Spread aioli on rolls. Top with lettuce leaves and calamari. Serve with potato chips.
Clean the calamari and cut the bodies into
Heat balsamic till reduced to a syrup.
Set aside.
Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Place on a platter and drizzle with balsamic syrup.
Serve with Remoulade Sauce (Recipe #87124).
d garlic together. Stuff the calamari with the mixture until full
Combine green chilies, fish sauce, lime juice and palm sugar in a food processor. Process until smooth. Toss with mango, spring onion, cilantro, mint and cashews.
Preheat grill or broiler. Coat calamari in oil then cook for 2-3 mins. Serve with mango salad, sprinkled with crispy shallots.
Cut the calamari bodies into 1/4 inch
teamer basket with all the calamari in it inside the pot
Clean calamari remove the fins and skin.
If you wish to use the tenacles cut them off above the eyes remove the hard center.
Cut the calamari into small rings.
Cook the calamari in boiling salted water for approx 1 minute drain and rinse under cold water.
Put into serving bowl add all the chopped ingredients stir to combine.
In a small bowl add vinegar and lemon juice wish in olive oil to make an emulsion
add to salad and stir to combine.
Refrigerate for several hours before serving.
Wash and dry calamari as best as possible to avoid splattering. Heat oil until it sizzles when you put in a piece of calamari (test it first).
Dredge calamari lightly in flour and deep fry until golden brown.
Serve hot with lemon juice, tartar sauce, cocktail sauce or hot sauce.
In a bowl, combine squid, garlic, oregano and lemon zest. Season to taste. Marinate for 30 mins.
Meanwhile, to make the Greek salad, in a large bowl, combine lettuce, tomatoes, cucumbers, feta, onion and olives. Toss with oil and vinegar. Season to taste.
To cook the calamari, heat oil in a large, deep saucepan. Toss squid in flour to coat, shaking off excess. Working in batches, deep-fry for 2-3 mins, until golden and crispy. Drain on paper towels. Serve immediately with Greek salad.
hould be a balance of crispy and soft.
Making the
n high heat.
Defrost calamari and rinse under cold running
andles for when removing your crispy rice cereal treats when finished
he boil, stirring.
Add calamari rings. Cook for 3 minutes
ith baking paper.
Cut calamari into 1 cm thick rings
he tentacles and clean the calamari, leaving the bodies whole. Set
Combine calamari, serrano pepper, Fresno pepper, lime