Fried calamari, in my opinion, one of the best appetizers ever. We´re talking a succulent interior with a crispy exterior. It just doesn´t get any better. In this post, I´m going to show you how to make Restaurant-Style Fried Calamari. These are not your usual fried calamari, this is the next-level in fried calamari.
This recipe is very easy to make, packs some seriously good flavors and comes together in just 30 minutes. Serve these fried calamari as a tapas dish or even as a main course, next to some french fries and a salad.
I served these fried calamari next to a very simple saffron aioli. I took the mayonnaise short-cut. Makes it so much easier, but the flavors are still right on the money. The secret? Use some high-quality saffron threads. It´s what makes the aioli explode with flavors.
TIPS & TRICKS to Make this Recipe: I used cleaned frozen tubes of squid that I thawed out. You can easily find these here in Spain. If you can´t find them in your local supermarket. Check with an Asian supermarket. They usually have them in the freezer department.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
HIGH-QUALITY SAFFRON THREADS
SPANISH SEA SALT
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Watch the Video Below on How to Make Restaurant-Style Fried Calamari
Restaurant-Style Fried Calamari | Calamares Fritos Recipe
Ingredients
FOR THE FRIED CALAMARI
- 3 cleaned tubes of squid
- 1/2 cup all-purpose flour 60 grams
- 2 cage-free organic eggs
- 1 tbsp milk 15 ml
- 1 cup breadcrumbs 110 grams
- 1/2 cup sunflower oil 130 ml
- 1/2 tsp fine sea salt 3 grams
- 1/2 tsp black pepper 1.15 grams
FOR THE SAFFRON AIOLI
- 2 cloves garlic roughly minced
- 1/4 tsp saffron threads .17 grams
- 1/2 cup mayonnaise 115 grams
- 1/2 tsp lemon juice 2.5 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
EXTRAS
- lemon
- fresh parsley
Instructions
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Add 1/2 cup all-purpose flour into a bowl, season with a 1/4 tsp of sea salt and mix together
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Crack 2 eggs into a separate bowl, pour in 1 tbsp milk and whisk together until well combined
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Add 1 cup breadcrumbs into a 3rd separate bowl, season with 1/4 tsp sea salt and 1/2 tsp freshly cracked black pepper, mix until well combined
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Grab 3 cleaned tubes of squid and cut each tube into 1/2 inch pieces to create the rings
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To coat the squid rings, first dust off in the flour, then into the egg wash and finally into the breadcrumbs, as you finish each one transfer to a dish, continue until they´re all coated
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Heat a large pan with a medium heat and add in a generous 1/2 cup sunflower oil
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While the oil is heating make the saffron aioli, add 2 cloves roughly minced garlic into a mortar, along with a 1/4 tsp saffron threads, pound down on the garlic & saffron using a pestle until you form a paste, then add in 1/2 cup mayonnaise, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with a little sea salt & black pepper, whisk until well combined
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Once the oil is hot (about 5 to 6 minutes), start adding the coated squid rings, make sure they´re all in a single layer, so cook in batches, after 90 seconds flip to fry the other side, after another 90 seconds remove from the pan and transfer to a dish with paper towels, heat the oil for 1 minute and then cook your next batch
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Add the fried calamari into a serving dish next to the saffron aioli, garnish with lemon wedges and some fresh parsley, serve at once, enjoy!
Recipe Notes
Get the Saffron Threads I used to make the Saffron Aioli
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