This time of year is filled with jolly times– times of comfort. Perhaps my past life was spent as a sea urchin along the sea of the Basque coast, I do not know; for whatever reason, amidst the nutmeg, hot toddies, and creamed this-and-that, I found myself craving fried calamari, tonight.
Fried calamari is not only delicious, easy-to-prepare, and a fast treat, but it is the supreme comfort food of regions lining the seaside, and, therefore, an open-ended surplus of enjoyment for yours truly. The problem with traditional fried rings of thick squid from la mer? They are loaded with egg and gluten.
These are not. Enjoy a simple, inexpensive, and flavorful break from your bubbling and burgeoning notions of turkey!
Cheers, and happy holidays!!:
Egg, dairy, gluten, soy, corn, and nut-Free!
20 pieces calamari (rings or tentacles)
1 cup millet flour
1 1/2 tsp. sea salt, divided
3/4 tsp. paprika
1/4 cup high heat oil
+Dill for serving
Preparation time: 2 minutes
Cooking time: 5 minutes
Serves about 3-4
Rinse and lightly dry calamari. Season with 1/2 tsp. sea salt.
Combine flour, 1 tsp. sea salt, and paprika in a medium mixing bowl. Toss seasoned calamari in bowl until coated. Dump excess flour.
Heat oil in medium saute pan over medium-high heat, until hot, but not smoking. Pan-fry battered calamari on one side for 3-4 minutes, or until golden-browned, flip, and saute’ for another 3-4 minutes, or until cooked through.
Remove onto a paper-towel coated surface, let cool about a minute, and serve with a sprig of fresh dill.
I recommend serving with a small side salad of tossed greens for some complementary flavors and texture!