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.
Note: I’m giving away a hardcover addition of my favorite Mark Bittman’s How To Cook Everything at the end of this blog. One burger word will enter you–Hoo-hoo! ♥♥♥So how’s your summer, folks? Sweltering? Having fun? Summer is Michigan’s payback for dealing with winter and we’re having us a grand ole’ time in these parts–outdoor … Full recipe post »
Traveling pleasures, for me, include exploring food markets and trying my hand at local cuisines. We’ve just returned from Barbados, the most easterly island in the West Indies; a 3 1/2 hour flight south from Miami, and then another hour flight south to Venezuela. When traveling, Richard and I often rent a VRBO, a subsidiary of Home Away, Flip Key (owned by Trip Advisor) … Full recipe post »
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