Every time I’m eating 100% Paleo, battered calamari is the dish I seem to crave the most! Finally, Paleo Calamari!!! Plus veg: Battered Fiddleheads and Asparagus.
I think this is the day that you should sign up for our email updates. If this recipe doesn’t convince you that you want to watch The Primal Desire to see what other magic we will create, then you should take a look at some of my favorites (bacon-wrapped onion rings, chipotle strawberry chicken wings, our current Greek feature) and many of the baking & sweet-tooth recipes from Holley (check out her One-Pan Nut Brownies). This is truly one of my favorite appetizers and I am so happy to have developed a Paleo calamari (kalamarakia tiganita in Greek) that really hits the spot! Even better knowing that it’s healthier than the standard pub version. Be sure to enjoy this with our Paleo Tzatziki!
Please leave comments at the bottom of the page. Tell us what your favorite foods from your pre-Paleo life, and what recipes you have not yet found a Paleo version that up to snuff. Or tell us about the best Paleo recipes that have measured up to the original.
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Paleo Calamari
Description
kalamarakia tiganita
Ingredients
- 1/2 lb squid (tubes & tentacles – washed & thawed)
- 1/4 cup red onion (diced)
- 1 large green onion (finely chopped)
- 1 Tbsp olive oil
- 3/4 – 1 L coconut oil
- 1 lemon (cut into wedges)
Marinade
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/8 cup lemon juice
- juice of 1 lime
- 1 pinch pepper
- 2 large pinches salt
- 1/4–1/2 tsp Old Bay seasoning (a blend of 18 herbs and spices. If you don’t have this, add a little paprika, a bay leaf, all spice and extra salt)
- 2 cloves garlic (finely diced)
- 1 tsp fresh dill (finely chopped)
Breading
- 1 cup tapioca flour
- 3 tsp paprika
- ¼–1/2 tsp cayenne
- 1 tsp garlic powder
- 1 tsp salt
- 1–2 eggs
Instructions
- Combine all marinade ingredients in a glass container, bowl, or large zip-lock bag.
- Cut squid tubes crosswise into 1/2 inch wide rings.
- Put rings and tentacles in marinade for 1-2 days.
- When ready to cook, heat coconut oil in a heavy-bottom pot over medium-high heat (to around 350-375 F).
- Whisk egg(s) in a mixing bowl with a fork.
- Combine all dry ingredients together in another mixing bowl.
- Dip calamari pieces into egg.
- Remove a few pieces at a time, shake off excess egg, and gently toss in batter mixture.
- Remove from bowl, shaking off excess batter, and gently drop into hot oil (careful not to splash and burn yourself).
- ***Cooks quickly – 2 minutes max. Overcooking squid will result in a tough rubbery consistency.
- Remove from oil using a slotted spoon and allow to drip on paper towel or newspapers.
- On a frying pan, fry red and green onions in olive oil. When cooked, add to cooked calamari and serve with wedges of lemon or lime and Paleo Tzatziki.
*Use excess egg and batter to coat other foods (see asparagus and fiddleheads below).
Notes
The woman who sold me the squid recommended marinating the meat for 1-2 days and suggested some ingredients to do so. I actually found that it was a bit bitter, but I rebalanced and developed this recipe. Lots of love and effort went into this gem!
- Method: Deep fried
- Cuisine: Greek
Battered Fiddleheads and Asparagus
Description
Use the remaining egg and batter from Paleo Calamari recipe.
Ingredients
- remaining egg and batter from Paleo Calamari recipe above
- 1 dozen fiddleheads (washed and dried)
- 1 dozen spears asparagus (washed and dried)
Instructions
- Dip fiddleheads & asparagus pieces into egg.
- Remove a few pieces at a time, shake off excess egg, and gently toss in batter mixture.
- Remove from bowl, shaking off excess batter, and gently drop into hot oil (careful not to splash and burn yourself).
- Remove from oil when golden brown using a slotted spoon and allow to drip on paper towel or newspapers.
- Method: Deep fried
- Cuisine: Greek
That looks absolutely amazing–now I just need to try to find some fiddleheads.
Yeah, it is the season. We’re lucky to be able to find stuff like that at our farmer’s markets. You can always use some other vegetables- zucchini sticks would be fantastic, of course.
making the calamari right now! It’s been marinating for 2 days. Can’t wait!!!
Post some photos on Facebook or Pinterest, Dev.
OK. I was honestly shocked at how good these were. Seriously. The marinade kicks ass. I didn’t think I would need to make as much of the “breading” mix as was called for, but I actually ended up making more. Sweet recipe Bro. This is a make again…and again.
That first photo you sent me had me so jealous. My dinner is a random mix of lazy leftovers.
Although I did come up with some interesting guacamole recipes…
This is a great spring recipe! These are veggies I look forward to! Thanks for sharing!
Thanks Annabel, I truly love these!
Enjoy ’em! And do onion rings with the extra batter.
We love calamari and have to defend our shares from the kids! I need to try your version for sure! Sounds and looks delicious!
Haha!
What if you just make the tentacles? Seems like a lot of people don’t like them (though they’re my favorite part since they’re crispier), maybe that would keep your kids out of them?
Actually, they LOVE the tentacles! But one of my kids grew up eating snail soup in Vietnam, so we’re far from typical.
Hmmm. I’m sure I could come up with a million other ways to deter them that you could shoot down. Let’s see…
Deep fry a bite of battered broccoli first and pretend that that’s all you’re making. Wait, I bet that’d be pretty good… Don’t be surprised if you see that pop up on the site, haha.
Thanks for the help with recipe development Julia.
BTW your gluten-free Inside-Out Potstickers look awesome – keep us posted on when you make a paleo version *wink, wink!*
Will do, Raj. Thanks for the idea!