Fried calamari on a menu snares me every time – though other, more original, appetizers may begged to be tried, my eyes keep returning to the… fried calamari. Especially if it has some particularly exotic dipping sauce!
So when I saw this recipe for fried calamari over spaghetti in Bon Appetit from Italy’s Amalfi Coast, it was a no-brainer; I had to make it.
Oh, it’s fried all right…yes,the recipe even includes 1/2 a stick of butter. But yesterday I ate a reduced fat paella, a recipe from Runner’s World Magazine, and life is about finding equilibrium, so I’m good – right?
I got the squid in the frozen section of Meijers (1# pack@ $3.49). At least 1/3 of the package was tentacles so keep that in mind; the recipe below says just to use the body. The tentacles, actually, are my favorite part so I was happy to use them, but I understand I’m in the minority with this predilection.
Recipe Changes: The recipe calls for using a deep-fry thermometer – where did I put that dad-gum thing? No need, really. When a speck of flour sizzled merrily in the hot oil, I put the calamari into the pan; adjusting the heat through the cooking process to insure the oil was hot, but not smoking. If you have a thermometer, the recipe instructs to lean it on the side of the skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F.
I also decreased the pasta by 1/4 pound, used the tentacles, and doubled the kosher salt and cayenne in the batter.
The following recipe was adapted from the January edition of Bon Appetit.
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post »
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
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