Fried calamari rings
in Sicilian:
Calamari fritti
Fried calamari rings are a light dish that is quick to prepare. Thanks to the squid rings, you get an excellent main course in just a few minutes, making it also perfect for evenings with guests.
The squid is cleaned, cut into rings, and coated in a mixture of flour and parsley before being fried in oil. The calamari are ideal as the main component of a light meal. However, they are also commonly found as part of the well-known dish “Fritto misto di pesce,” which combines various types of fish coated in flour and fried.
When preparing calamari rings, it is important to work quickly. Frying in hot oil should also be brief, but carried out at high heat. This helps prevent the fried calamari rings from becoming tough and rubbery.
Parsley is typical of Sicilian cuisine in this dish. It appears in numerous island recipes and consistently adds an unexpected flavor note that distinguishes these dishes from other well-known recipes.
The squid
The name of the squid is believed to derive from the Latin word “calamus,” meaning “writing pen” and also literally “reed.” It is assumed that the term refers to the squid’s tube-shaped arms. A connection to the black liquid found inside the squid is also not ruled out.
Squid belong to the molluscs and can be divided into cuttlefish, squids, and octopuses. Around 800 different species of squid are currently known. They mainly feed on smaller fish, crabs, and shrimps. The dark secretion produced in their ink sac is released when they are threatened.
Fried calamari - eatlovesicily.com
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
- Yield2 plates
- Serving Size2 servings
Ingredients
- 400 g cleaned calamari
- 100 g flour
- 1 egg
- 1 bunch of flat-leaf parsley
- Salt to taste
- Oil for frying (e.g. sunflower oil)
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Instructions
At the beginning, prepare the plates for the coating. To do this, whisk the egg in a deep plate. In another plate, place the flour. Wash and dry the parsley leaves, then chop them finely. Afterwards, mix them into the flour and add a little salt.
In the next step, the calamari must be washed and the bodies cut into rings of about 1 cm thickness. We used thawed, already cleaned squid. Those who buy fresh, uncleaned squid must first gut and clean them before washing. The tentacles of the calamari can also be used. After cutting, rinse the rings again and pat them dry with kitchen paper.
Important: The squid must be processed quickly, as otherwise the flesh would become hard and tough.
Fried calamari rings are coated in two steps. First, the squid rings are dipped in the egg and then coated in the flour and parsley mixture. In addition, a flat plate lined with kitchen paper can be prepared in advance.
In the final step, the calamari are fried in hot oil at the highest temperature. Either a frying pan or a pot can be used for this. If using a frying pan, only the bottom should be covered with oil, and the calamari rings should be quickly fried on both sides. When frying in a pot, the squid rings are best briefly immersed in hot oil using a frying basket. After frying, place the calamari rings on the prepared plate lined with kitchen paper to drain excess oil. Before serving, they should be lightly salted. Fried calamari rings, served with a fresh salad, make an excellent and light evening meal. Buon appetito!
Tip: If you are still looking for a Sicilian white wine to pair with these fried calamari rings, be sure to take a look at our online shop. In addition to white wines, you will also find many other Sicilian delicacies that we highly recommend!
