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Patagonica – tubes and tentacles
Everyone in Cape Town has their favourite restaurant for Calamari and we often make whole Sunday outings in search of our favourite seafood snack.
Calamari is SASSI green listed, affordable and readily available so it makes sense to make your favourite dish at home.
It’s actually quite simple when you know how. Most of our calamari comes from the tip of South America – Patagonia. South Africa also has delicious Calamari, its hard to get a constant supply but we do get from time to time – look our for it on our order form.
Once you’ve got your Calamari the rest is easy if you follow these steps.
You’ll need about 150g to 200g of cleaned Calamari per person.
Fried Calamari
- Cut the tubes into rings
- Dry the Calamari with a clean dish towel
- Dust with seasoned flour. I use a mixture of flour, Cayenne pepper, Paprika, fish masala, salt and pepper. Tip: Put the flour and Calamari into a sieve when the calamari is coated, shake the sieve until all the excess has been removed.
- Fry in hot oil, in batches – 200 degrees for 20 seconds.
- Drain on kitchen towel and serve
Important
Do not fry too much calamari at once as this will bring the temperature of the oil down and the calamari will not be crisp. It would be best to use a proper deep fat fryer as it’s easier to control the temperature but as not every one has access to one, a large pot will do – the oil will have reached the correct temperature when a cube of bread browns in 30 seconds.
Easy Stir Fried Calamari
I feel it’s easier to stir-fry Calamari at home as you don’t have to fuss with a big pot of oil.
- Cut tubes into sections of about 2cm.
- Dry the Calamari on a clean dish towel.
- Heat oil until very hot. I use coconut oil but sunflower will work just as well
- Sear in a very hot pan for 25 seconds – no longer
- Season the calamari as it comes out the pan with salt, pepper, lemon juice, fresh chopped parsley and chopped chili.
Chorizo Calamari
Delicious Chorizo and Calamari
Start by slow frying a sliced chorizo until the oils are released. Remove from the heat, add a little oil if necessary and turn up the heat.
When the pan is hot, sear the calamari in batches for 20 seconds at a time.
Remove the calamari from the heat and set aside.
Add to the pan: cooked chorizo, 1 cup olives, 1 cup cherry tomatoes, 1 clove garlic (crushed), 1 sliced red pepper, a handful of chopped parsley and a the juice from 1 lemon.
Cook until the tomatoes are just soft.
Add the calamari, heat through and serve.
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