December 14, 2011

Fried Calamari with Vinegar Pepper Confetti

Fried squid (calamari fritti) is a quick antipasto that has to be eaten hot right out of the oil. Often my guests eat this first course in my kitchen standing around the hot stove. The calamari is crispy and tender. The vinegar pepper confetti adds a nice kick. The calamari is great on its own too with just a squeeze of lemon.

My friends and family always ask me to make calamari fritti. I make a big batch to enjoy as part of our Christmas Eve Seven Fish Dinner but you can have this delicious, fast dish anytime of the year.

No heavy batter here or breadcrumb coating to mask the taste of the calamari, just a light dusting of flour. No dipping sauces to get in the way either. Just enjoy the fresh, clean taste of the ocean.

Fried Calamari with Vinegar Pepper Confetti

Ingredients

  • 1 pound or 500 grams calamari, tubes and tentacles
  • 2 cups safflower or your favorite frying oil
  • 1 cup unbleached all purpose flour
  • sea salt and freshly ground black pepper to taste
  • 1 lemon cut in small wedges
  • 1/4 cup vinegar peppers, diced
  • 1 or 2 hot Calabrian peppers in oil, diced
  • 2 teaspoons EVOO

Cooking Directions

  1. Cut the peppers into a small dice. (You can substitute jarred sweet vinegar peppers or peperoncino for more heat if you don\'t make your own.)
  2. Heat the EVOO in a saute pan. Quickly cook the peppers over high heat for about a minute stirring well. Set peppers aside. (You can omit the peppers and just serve the calamari with lemon wedges.)
  3. Heat the safflower oil in a medium-sized pot. The oil should be about 2 inches deep.
  4. Using a candy thermometer heat the oil to 375 degrees.
  5. Put the flour in a bowl and mix in sea salt and pepper to taste and mix well.
  6. Cut the squid tubes in 1 inch pieces. If the tentacles are large cut them in half.
  7. Dredge the calarmari in the flour coating each piece well,
  8. Shake off excess flour and drop into the hot oil.
  9. Stir to make sure the calamari does not stick.
  10. Fry for about 60-90 seconds or until the calamari turns opaque and a light crispy crust forms.
  11. Remove the calamari from the hot oil and drain well on paper towel. (Taste a piece of calamari to make sure it\\\\\\\'s cooked. Do not leave the calamari in the oil too long or it will toughen.)
  12. Put the calamari on a serving dish and sprinkle the pepper confetti and the oil over the calamari and garnish with the lemon wedges.
  13. Serve immediately.
  14. Serves 4.

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