El Farol Fried Calamari
Crispy, golden, and utterly irresistible, El Farol Fried Calamari is a standout appetizer that brings restaurant-quality seafood to your kitchen. This Spanish-inspired recipe features tender calamari rings coated in a perfectly seasoned mixture of smoked paprika, garlic powder, and cornstarch for an extra-crisp texture. Fried to perfection in olive oil and served with a zesty homemade aioli made with lemon juice, garlic, and a hint of cayenne, it's a dish that balances rich flavors with a bright, citrusy finish. Garnished with fresh parsley and served alongside lemon wedges, this quick and easy-to-make calamari is ideal for entertaining or indulging in a tapas-style feast at home. Perfectly crunchy and irresistibly flavorful, this fried calamari recipe is sure to leave your guests craving more!
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Recipe Information
Ingredients
- 500 grams Fresh calamari (squid), cleaned and sliced into rings
- 120 grams All-purpose flour
- 60 grams Cornstarch
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons Sea salt
- 2 Eggs, beaten
- 120 milliliters Whole milk
- 500 milliliters Light olive oil or vegetable oil (for frying)
- 4 Lemon wedges
- 2 tablespoons Fresh parsley, chopped
- 120 grams Mayonnaise
- 1 tablespoon Lemon juice, freshly squeezed
- 1 teaspoon Minced garlic
- 0.25 teaspoons Cayenne pepper (optional)
Instructions
Prepare the calamari: Clean the calamari if not already prepped, slicing into 1/2-inch thick rings. Rinse under cold water and pat dry with paper towels.
Prepare the batter: In a shallow bowl, whisk together the eggs and milk until smooth.
Prepare the dry coating: In another shallow bowl, combine flour, cornstarch, smoked paprika, garlic powder, black pepper, and 1 teaspoon of salt.
Heat the oil: In a large, heavy-bottomed skillet or deep frying pan, heat the olive oil or vegetable oil to 180°C (350°F). Use a thermometer for accuracy.
Dredge the calamari: Dip the calamari rings into the egg mixture, allowing any excess to drip off. Then coat them thoroughly in the flour mixture, pressing lightly to ensure an even coating.
Fry the calamari: Carefully place the coated calamari into the hot oil in batches, avoiding overcrowding the pan. Fry for 2-3 minutes, or until golden and crispy. Use a slotted spoon or tongs to remove the rings and transfer them to a paper towel-lined plate to drain.
Season immediately: Sprinkle the fried calamari with the remaining teaspoon of salt while still hot.
Prepare the dipping sauce: In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, and cayenne pepper (if using) until smooth. Adjust seasoning to taste.
Garnish and serve: Plate the fried calamari, garnishing with fresh parsley. Serve immediately with lemon wedges and the zesty aioli dipping sauce on the side.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 48.1 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
