Name: Paleo Calamari
Cuisine: Greek
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); 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

Description

Use the remaining egg and batter from Paleo Calamari recipe.

Ingredients

Scale

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