Jenny White's Chilli Spiced Calamari
Over a year ago
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Ingredients
Accompaniment
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Description
A spicy take on the Italian dish, delicious as a starter or bar snack.
Method
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1
Separate the squid tubes from the tentacles and cut the tubes into 1cm (½in) rings.
Pat the squid rings and tentacles dry with kitchen paper. Mix the plain flour and paprika together and season with salt and pepper.
Pour enough oil into a pan for deep frying and heat until a cube of bread dropped into it turns golden within 30 seconds.
Dip the squid into the beaten egg and allow the excess to drip off. Coat in the flour and carefully drop them into the hot oil.
Fry for 1-2 minutes, until golden, then carefully remove with a slotted spoon and drain on kitchen paper. Scatter over the chilli flakes and some sea salt, and serve with lemon wedges.
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