Kicked Up Calamari with Creole Olive Salad Recipe

Name: Kicked Up Calamari with Creole Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cleaned squid (thawed if frozen), bodies cut into 1-inch rings, tentacles trimmed; 2 cups buttermilk; 1/4 cup plus 2 tablespoons Essence, recipe follows; 2 tablespoons hot sauce; 1 cup masa harina (available in Latin markets and many supermarkets); 1 cup bleached all-purpose flour; Vegetable oil, for deep-frying; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup freshly grated Parmigiano-Reggiano; Creole Olive Salad, recipe follows

Servings: persons

1 pound cleaned squid (thawed if frozen), bodies cut into 1-inch rings, tentacles trimmed
2 cups buttermilk
1/4 cup plus 2 tablespoons Essence, recipe follows
2 tablespoons hot sauce
1 cup masa harina (available in Latin markets and many supermarkets)
1 cup bleached all-purpose flour
Vegetable oil, for deep-frying
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
Creole Olive Salad, recipe follows

1
["In a bowl, mix the buttermilk with 1/4 cup of the Essence and the hot sauce.", "Add the squid and marinate for 30 minutes to 1 hour at room temperature.", "In a shallow dish, combine the masa harina and all-purpose flour with the remaining 2 tablespoons Essence.", "Into a large, deep pot or deep fryer, pour enough oil to come halfway up the sides and heat to 360 degrees F.", "In batches, remove the squid from the buttermilk mixture and dredge in the flour mixture, shaking to remove any excess flour.", "Without crowding, carefully add the squid to the hot oil and deep-fry, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes.", "Using a slotted spoon, transfer to paper towels to drain.", "Season with salt and pepper.", "To serve, place the calamari on plates, sprinkle with the Parmesan, and top with the olive salad.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

966

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound cleaned squid (thawed if frozen), bodies cut into 1-inch rings, tentacles trimmed, 2 cups buttermilk, 1/4 cup plus 2 tablespoons Essence, recipe follows, 2 tablespoons hot sauce, and more.

Yes, Kicked Up Calamari with Creole Olive Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kicked Up Calamari with Creole Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions