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.
Hello friends! Please excuse dinnerFeed’s prolonged quarantine. Although, thankfully, myself and family have to date remained healthy, not so this site. But, after much rehabilitation, she’s back! Tally ho! I pray that all of you and yours are safe and well. Tally Ho! More to follow soon. Coming out of this pandemic, I wouldn’t want … Full recipe post »
Covid-fatigue. Election fatigue. Looky, looky––the country’s in free-fall! I’m sick of reading about it–the words I type, are embarrassed to add to the cacophony. To stay mentally well, we need to create our own distractions. Stop the noise, right? So pour me another glass of wine. You say the bottle’s empty? Open another while you’re up from the couch. Flash to tomorrow–searing hangover. Wasn’t … Full recipe post »
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Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
The Ruby of the Sea
Secrets, lies and passions in the past collide with those in the present in this disturbing but satisfying tale. Visit my Author Website for more information.
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