Ingredients with Measurements:
- 1 lb squid, cleaned and sliced into rings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 cup vegetable oil, for frying
- Lemon wedges, for serving
Special equipment needed:
- Deep-fry thermometer
- Large skillet or Dutch oven
Step-by-step instructions:
1. In a large bowl, combine flour, salt, paprika, garlic powder, onion powder, and black pepper.
2. Add the squid rings to the flour mixture and toss to coat evenly.
3. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
4. Working in batches, carefully add the squid rings to the hot oil and fry until golden brown and crispy, about 2-3 minutes.
5. Use a slotted spoon to transfer the fried squid to a paper towel-lined plate to drain excess oil.
6. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 18g
- Carbohydrates: 25g
- Protein: 16g
Substitutions for ingredients:
- Cornstarch can be used instead of flour for a gluten-free version.
- Cayenne pepper can be added for a spicier flavor.
Variations:
- Add chopped parsley or cilantro to the flour mixture for extra flavor.
- Serve with a dipping sauce such as aioli or marinara sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the squid to ensure a crispy texture.
- Do not overcrowd the skillet or Dutch oven to prevent the squid from sticking together.
- Pat the squid dry with paper towels before coating with flour to prevent excess moisture.
Storage instructions:
- Leftover fried squid can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the fried squid on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fried squid on a platter with lemon wedges and parsley for garnish.
Garnishes:
- Lemon wedges
- Chopped parsley or cilantro
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- French fries
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the squid is not crispy, the oil may not be hot enough or the squid may be too wet.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the squid is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Calamares a la Romana is a popular Spanish dish that originated in Rome, Italy.
Flavor profiles:
- Crispy
- Salty
- Spicy (if cayenne pepper is added)
Serving suggestions:
- Serve as an appetizer or as a main dish with side dishes.
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Region: Spanish