Chilli Calamari Sticks Food

CALAMARI SPECIAL

Steps:

• Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat.
• Defrost calamari and rinse under cold running water.
• Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels.
• In a medium size mixing bowl, mix together flour and Panko bread crumbs.
• Add milk to a bowl and dip calamari in the milk.
• Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying.
• Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts.
• In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
• Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing.
• Sauté flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy.
• Serve calamari with your favorite dip.

SIMPLE CALAMARI RECIPE WITH GARLIC, CHILLI, OLIVE OIL AND LEMON FOR A SPANISH TAPAS FEAST

Steps:

• Heat both a frying pan and a griddle plate or grill.
• Add olive oil to the frying pan and when shimmering carefully add the calamari. Sprinkle over the chilli flakes. Add the garlic. When the juices from the calamari have mixed with the olive oil and has reduced, remove the calamari and add to the hot griddle plate.
• Leave the calamari in place until it states to smoke and then turn the pieces over until you have a good light char all around the pieces.
• Remove and serve immediately with a little drizzle of olive oil, a sprinkle of salt and a lemon wedge.

CHILLI CALAMARI STICKS

Steps:

• Soak bamboo skewers Score the squid tubes at 5mm intervals.
• Cut into 3cm strips Threat the squid onto the skewers Drizzle with sweet chill sauce Char grill for 3- 4 minutes or until tender.
• Serve with extra chilli sauce and chopped fresh coriander.
• Tip- Can also use mushroom, capsicum or any other vegetable on the skewers with the squid.

CRISPY CALAMARI RINGS

Steps:

• Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
• Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
• Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

CRISPY FRIED CALAMARI & AïOLI

Steps:

• Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
• For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
• Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.