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Calamari Fritti - Fried squid


Golden, crispy fried squid — light, simple to make and utterly delicious. An iconic Italian classic that’s truly addictive… Make these once, and you’ll be hooked forever!


Perfect as an antipasto or seafood treat, especially with a squeeze of lemon and a little dipping sauce on the side.



Ingredients (serves 2)

  • 400g fresh squid

  • 100g semola rimacinata

  • 2 tbsp corn flour

  • Salt & black pepper

  • Fresh chilli (optional), coriander, lemon wedges and sweet chilli sauce – for serving

  • Vegetable oil – for deep frying



Method

  1. Prepare the squid: Rinse well under cold water, separate the body from the head, and cut the body into rings (approx. 0.5cm thick). Pat all pieces thoroughly dry using paper towels – this is essential to prevent oil splatter during frying.

  2. Coat the squid: In a large bowl, mix the semola and corn flour with a good pinch of salt and pepper. Add the squid rings and tentacles, and toss until well coated in the flour mixture.

  3. Heat the oil: In a large frying pan, heat enough vegetable oil to deep-fry (approx. 180°C). Test by dropping in a small piece of squid – it should sizzle immediately.

  4. Fry in batches: Fry the squid in small batches to avoid overcrowding. Start with the rings, then fry the tentacles separately (they can release a little water, so ensure they are extra dry). Cook until lightly golden and crisp, turning once. Remove with a slotted spoon and drain on kitchen paper.

  5. Serve & enjoy: Season immediately with a little extra salt. Serve hot with lemon wedges, fresh chilli or coriander, and your favourite dipping sauce (we love sweet chilli!).



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