Wow! What a weekend!!! Auntie D and Nonna left early yesterday afternoon, but from the look of our condo and all the foods we cooked in the last two days, you would think they had been here for months!!! I couldn’t decide which recipe to tell you about first, but finally decided on the fried calamari. Calamari can be intimidating to cook. They are squishy, look weird, and can be rubbery if not cooked properly. Luckily, we cooked them jusssttt right!!! They are actually a lot easier to cook than I previously thought.
Auntie & Nonna taught us the basic and easy way that my family made calamari growing up. It is much lighter than the fried calamari you would order in a restaurant. I LOVED the days that my mom decided to go to the seafood market growing up because I knew it often meant some fried calamari. It was the perfect addition to this menu, and a hit by all!
Here’s how to make them…
Fried Calamari- Trieste Style
1 lb cleaned calamari
1-2 cups flour
kosher salt to taste
1.5 cups canola or other similar frying oil
Heat the oil in a deep pot (so any oil that pops won’t pop around your kitchen). Dry the calamari very well with paper towels. Slice into even sized rings (about 1/4-1/2 inch thickness). Pour the flour into a medium sized bowl and season with just a sprinkle of salt. Toss the calamari in the flour, shaking off the excess. Once the oil is hot, drop a few pieces of calamari into the oil- do not crowd the pot. When the calamari turn a light brown color they are done, about 4 minutes. Pull them out with a slotted spoon and place on a plate covered with paper towels to catch the excess oil. Sprinkle with kosher salt and enjoy!!