- 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)
- 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)
- 1 cup tapioca flour
- 3 tsp paprika
- ¼–1/2 tsp cayenne
- 1 tsp garlic powder
- 1 tsp salt
- 1–2 eggs
- 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).
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