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Paleo Calamari


  • Author: Raj - www.ThePrimalDesire.com

Description

kalamarakia tiganita


Scale

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
  • 3/41 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
  • 1/41/2 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
  • ΒΌ1/2 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp salt
  • 12 eggs

Instructions

  1. Combine all marinade ingredients in a glass container, bowl, or large zip-lock bag.
  2. Cut squid tubes crosswise into 1/2 inch wide rings.
  3. Put rings and tentacles in marinade for 1-2 days.
  4. When ready to cook, heat coconut oil in a heavy-bottom pot over medium-high heat (to around 350-375 F).
  5. Whisk egg(s) in a mixing bowl with a fork.
  6. Combine all dry ingredients together in another mixing bowl.
  7. Dip calamari pieces into egg.
  8. Remove a few pieces at a time, shake off excess egg, and gently toss in batter mixture.
  9. Remove from bowl, shaking off excess batter, and gently drop into hot oil (careful not to splash and burn yourself).
  10. ***Cooks quickly – 2 minutes max. Overcooking squid will result in a tough rubbery consistency.
  11. Remove from oil using a slotted spoon and allow to drip on paper towel or newspapers.
  12. 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
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