The kids made their own Mediterranean themed lunches again today! On the menu? One of their faves! Calamari! Funny thing is, Bea prefers her Calamari grilled with plenty of lemon, while Toby prefers his Calamari Fried. Here are the two simple recipes they followed today! [Of course, the frying requires parental supervision!]
Lemony Grilled Calamari
Beer-Battered [Fried] Calamari
- 1/3 c + 1 tbs cornstarch
- 1/2 c all purpose flour
- 2 tsp garlic powder
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp smoked paprika optional
- a dash of black and cayenne pepper
- 250 ml [1 1/4 c] beer [That's 1/2 a 500ml can. We used Innis & Gunn]
- 1 lb cleaned squid/calamari sliced into rings, [if desired] tentacles whole
- 1 additional cup flour for the frying process
- a few popcorn kernels optional
- Mix the dry ingredients in a bowl and make a "donut hole" in the centre.
- Add the beer and use a whisk to make a batter.
- Don't leave any lumps!
- In a heavy saucepan with a thermometer attached, heat 2 inches of vegetable oil to 350 degrees.
- [If you put a few popcorn kernels in the pan before you begin to heat the oil, they will pop when the oil reaches 350! Remember to remove with tongs or a spoon!]
- In batches, dip the squid pieces in that additional cup of flour, shaking off the excess.
- Then, coat those pieces with the wet batter.
- Fry the squid in batches in the hot oil until they are a deep golden brown, about 2 minutes.
- Removing the squid with tongs, a mesh sieve or a slotted spoon.
- Drain the squid on clean cloths or on paper towels.
- Serve with mayo [I like mine mixed with a little hot sauce] or "naked" as you please.