lunch · dairy-free
Crispy rice-flour calamari
Squid rings in a thin, crisp coating of rice flour and cornstarch, lightly seasoned with smoked paprika and served with lemon.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the squid tubes into rings about half an inch wide and dry them thoroughly with paper towels. Combine the rice flour, cornstarch, smoked paprika and half the salt in a shallow dish.
-
2
Pour the oil into a deep, heavy skillet, leaving plenty of room above it, and heat it to 175°C (350°F). Toss a small batch of rings in the flour mixture and shake off the excess.
-
3
Use tongs to lower the rings into the hot oil. Fry for 1–2 minutes, turning as needed, until crisp and opaque all the way through.
-
4
Drain the rings on a rack and let the oil return to temperature before each new batch.
-
5
Sprinkle with the remaining salt and serve right away with lemon wedges.
