Salt And Pepper Calamari – a delicious recipe with squid, salt, chili flakes, peppercorns, flour, rice flour. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prepare calamari: Separate tentacles from squid hood, pulling and twisting apart with your hands. Cut off eyes and innards. Reserve tentacles. Remove clear pointed quill from center of hood. Peel off the colored membrane and wings. Slice hoods into 1/3-inch-thick rings and cut each bunch of tentacles in half.
2
To make spice mixture: In a spice grinder or food processor, combine salt, chili flakes and peppercorns. Process until finely ground. Mix half with combined flours. Toss squid in flour mixture.
3
Heat oil in a deep fryer or large saucepan to 375u00b0F. Cook squid in 2 batches, 2-3 minutes each, until just golden. Drain on paper towel. Season to taste with remaining spice mix and serve hot with sweet chili sauce, if desired.
1656
kcal
Calories
180
g
Fat
13
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 None whole medium squid, 1 tbsp salt, 2 tsp chili flakes, 2 tsp peppercorns, and more.
Yes, Salt And Pepper Calamari falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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