Panfried Calamari with Garlic and Herbs
Photography by Vanessa Wu.
Calamari prepared in this way is served in every trattoria right along the Italian coast. In the markets tiny calamari can be found piled up ready to take home and cook.
Serves: 4-6
INGREDIENTS
500 grams whole baby calamari
¼ cup olive oil
½ cup rice flour
½ teaspoon paprika
sea salt and freshly ground pepper
3 cloves garlic, finely chopped
3 tablespoons chopped flat leaf parsley
METHOD
Wash the calamari in cold water and pat dry with kitchen towels. Remove the tentacles from the body and slice these tubes thinly, about ¼ cm wide.
Heat the oil in a large sauté pan until very hot. Combine the flour and paprika in a shallow dish and season well with salt and freshly ground pepper. Dredge the calamari in the flour, (do this just as you are about to cook them), shaking off the excess and drop the calamari into the sauté pan, spreading them out as you go. Keep the sauté pan very hot or the calamari will start to stew. Depending on the size of your pan you may need to cook the calamari in batches.
Cook for 2 minutes then add the garlic and the flat leaf parsley. Toss together and let them get a golden colour and a little crispy. Remove with a slotted spoon and drain on paper towels. Make sure you get all the garlic and herbs as well.
To serve: Transfer to a serving bowl and sprinkle with salt. Serve with lemon wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.