Deep-Fried Calamari Marinated in Olive Oil, Lemon and Parsley

posted: 06/30/10
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Deep-Fried Calamari Marinated in Olive Oil, Lemon and Parsley


  • 8 ounces/225 g cleaned baby squid tubes and tentacles
  • 1 tablespoon/15 ml extra virgin olive oil
  • 1 lemon, zested
  • 1 tablespoon/less than 2.5 g finely chopped fresh flat leaf parsley
  • Vegetable oil, for deep-frying
  • 1 cup/125 g all purpose flour
  • 1 teaspoon/about 2.5 g smoked paprika
  • Sea salt and freshly ground black pepper
  • 3 ounces/85 g (about 4 cups loosely packed) mixed baby lettuce leaves
  • 1 cup/95 g pickled piquant? peppers (such as Peppadew(TM)), 1 1/2 tablespoons/20 ml of juice reserved


  1. Cut the squid tubes lengthwise in half then score the pieces lightly. Combine the squid pieces and tentacles in a bowl with the olive oil, lemon zest and parsley. Toss thoroughly to coat the squid. Cover and refrigerate for 1 hour.
  2. Heat the vegetable oil in a medium saucepan over medium-high heat to 400?F/205?C. Whisk the flour and paprika in a medium bowl to blend. Add the squid pieces and tentacles and toss to coat.
  3. Working in batches, shake off the excess flour from the squid and add the squid to the hot oil. Fry for 30 seconds or until the squid is golden and crisp. Using a slotted spoon, remove the fried calamari from the oil and place on absorbent paper towels to drain off the excess oil. Sprinkle the hot fried calamari with salt.
  4. In a large bowl, toss the lettuce leaves with the reserved pepper juice to coat. Season to taste with salt and pepper. Place the lettuce leaves on four plates. Surround the lettuce with the peppers. Place the hot fried calamari over the salad and serve immediately.
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