Crispy calamari with lemon and parsley rice

Recipe from: December 2011

Ingredients 15
Servings 4
Time 00:10

Ingredients

  • Squid:
  • 2
    cup
    calamari tubes and tentacles
  • 1
    cup
    cake flour
  • 2
    Tbs
    cornflour
  • 1
    tsp
    paprika
  • 1
    tsp
    salt
  • 1
    tsp
    freshly milled pepper
  • Cooking oil, for deep-frying
  • 2
    lemons, cut into wedges
  • Parsley, for garnishing
  • Rice:
  • 1
    cup
    long-grain rice, cooked according to package instructions
  • Juice and zest of 1 lemon
  • 3
    Tbs
    chopped flat-leaf parsley
  • Salt and pepper to taste
 

Method

00:20
 
Heat the oil for deep-frying.

Combine the flours, paprika, salt and pepper.

Coat the calamari with the flour mixture and fryin batches for about 2 minutes until golden and crispy.

Place on paper towel and sprinkle with more freshly milled salt and pepper if needed.

Combine the cooked rice with the lemon juice, zest and parsley.

Season well.

Pile the fried calamari onto a serving dish with lemon wedges and parsley and serve with the rice.

Enjoy with a Greek salad.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.

This recipe appeared in an issue of Crush magazine.
 

 

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