This crunchy Calamares packs some heat. Serve them as appetizers or even as mains. Also perfect for pairing with your favorite booze. Surely a crowd-pleaser that can be cooked in no time at all!
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Cooking squid to perfection can be quite a feat. It can easily turn tough, dry and rubbery. But this is no longer our worries as my good friend, Lalaine of Kawaling Pinoy, told me of a secret on how to keep squids tender, even when you "accidentally" overcook them.
What is Calamares?
Calamares is the Filipino version of deep-fried battered squid rings more commonly known elsewhere as Calamari.
Calamari is the Italian word for squid which is what the dish is generally made out from. Normally, it is just the squid’s body, cut across into rings, and the tentacles battered and deep-fried for a crunchy, golden finish.
In the Philippines, Calamares can be enjoyed as a main dish. Usually served alongside rice with spicy vinegar as a dip. It is also a well-loved 'pulutan' or what you call beer food. The term nowadays is 'boozeepetizers' I believe.
The secret to perfectly tender Calamari
The secret to keeping those squid tender when cooking Calamari is to not overcook it. You have to either cook it really quickly over high heat or slowly over low heat. If overcooked, it will surely turn out tough and rubbery.
Or will it?
As I said, Lalaine told me her secret for keeping her squid tender. That is soaking them first in milk for at least half an hour to four hours. I read that it can also be done overnight. This may be old news to some but I would have not known about it until she mentioned it to me.
We put it to the test and we were happy with the results. Even after we fried the Calamares the second time to reheat the leftovers, they remain tenderlicious!
By the way, I used a pack of frozen squid rings for this recipe but you are welcome to use fresh ones. I would recommend it even as they are a lot tastier.
You can read Lalaine's post here including tips and instruction on how to cut and clean fresh squid.
Ingredients
- 500 grams of frozen squid rings, thawed, washed and drained
- 1 cup milk
- 1 lemon or 4-5 calamansi
- 1 cup flour
- 1 cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon cayenne powder
- 1 teaspoon paprika
- 2 teaspoons onion powder (optional)
- salt
- ground pepper
- oil for deep frying
How to make Spicy Calamares?
- Soak squid rings in milk for at least an hour. Like I said, soaking in milk will make the squid tender.
- Add lemon juice to the milk with the squid. The lemon juice will serve as a coagulating agent that will turn the milk to a thicker consistency. This is usually an alternative to using buttermilk.
- In a separate bowl, mix together the remaining dry ingredients. You can adjust the salt and pepper to your liking. I used 1 teaspoon of salt and half teaspoon of ground pepper. You can also adjust the spiciness as you like.
- In a deep pan or wok, heat oil over medium heat. Oil should be high enough to cover a layer completely. Make sure that oil is hot before you start deep frying and also in between batches.
- Dredge pieces of squid with the flour mixture until fully coated. You can double coat with the milk then flour again for a thicker shell coating.
- Deep fry coated squid rings in batches, making sure you do not over-crowd the pan. Fry for about 2-3 minutes each batch.
- Using a slotted spoon remove cooked calamari from oil and transfer to a plate lined with paper towels to drain excess oil.
3 Easy Dip Recipes for Calamares
Spiced Vinegar
- ½ cup vinegar, (¼ cup water -optional),
- 1 small red onion chopped finely,
- 1 teaspoon salt,
- ¼ teaspoon ground pepper,
- 1 Thai chili, chopped
Simply combine and mix all together in a bowl.
Chunky Marinara Sauce
- 1 tablespoon olive oil.
- 3 cloves garlic, minced finely
- 1 (15 ounce) can diced tomatoes
- ½ teaspoon dried basil.
- ½ teaspoon dried oregano.
- ¼ teaspoon salt.
Saute garlic in oil until limp and aromatic. Add diced tomato, dried basil and oregano. Season with salt.
Garlic Mayonnaise Dip
- ½ cup mayonnaise
- 1-2 Tablespoon milk or cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (optional)
- salt
- a bunch of chives, chopped
Simply combine and mix all together in a bowl.
Printable Recipe
Spicy Crunchy Fried Calamari
Ingredients
- 1 pound frozen squid rings thawed, washed and drained
- 1 cup milk
- 1 lemon or 4-5 calamansi
- 1 cup flour
- 1 cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon cayenne powder
- 1 teaspoon paprika
- 2 teaspoons onion powder optional
- salt
- ground pepper
- oil for deep frying
Instructions
- Soak squid rings in milk for at least an hour.
- Add lemon juice to the milk with the squid. The lemon juice acts as a coagulant that will thicken the milk.
- In a separate bowl, mix together the remaining dry ingredients.
- In a deep pan or wok, heat oil over medium heat. Oil should be high enough to cover a layer completely.
- Dredge a piece of squid with the flour mixture until fully coated.
- Deep fry coated squid rings in batches, making sure you do not over-crowd the pan. Fry for about 2-3 minutes each batch.
- Using a slotted spoon remove cooked calamari from oil and transfer to a plate lined with paper towels to drain excess oil.
John Rhoe a.k.a. Jense Bardulf says
Simple and easy, Phillippine cooking at it’s best! Great dipping ideas too.
Malyn says
Can I substitute almond milk instead of dairy milk for the soak?
Bebs says
I am not sure if it will the same as they have different chemical components.
John Rhoe says
No.
Real milk does the trick.
Eden Manaloto says
The calamares looks so good & seems very easy to make. One of my faves. Will try very soon. Thanks for the tip.
Bebs says
Yes, Tita. Armin really liked them too.