Cephalopods on Fleek

Italian Truffle Spray used on Calamari

Tentacles of any kind terrify me. Especially from those dreadful 100 legged critters from back home – The Centipede. I KNOW they are Beelzebub’s doing. There is just no logical reason those things need to exist.

There are, however, some tentacles I don’t need a war plan for — those from squid. Yes, THOSE tentacles, along with the squid arms that go into making those crispy rings of joy, that make my heart strings zing. Place a bowl of freshly fried crispy Calamari in front of me and my eyes pop out like Wolf Eyes.  I love them in the morning, love them in the evening, when I’m feeling blue….wait – that sounds like a Gregory Isaac song.

REwind….

My first vivid memory of trying Calamari was in my early years as a kid in New York City during one of our Sunday family outings to Johnny’s Reef Restaurant at City Island. As a squeamish 7 year old, if my parents had told me I was eating the remnants of a little squiggly sea creature with long arms and tentacles, I probably would not have eaten it.

Calamari is always the disappearing act of our ordered appetizers. Seriously, I’d pass up a cool mil’ for a bowl of hot crispy tentacles anytime. Ok – well, maybe not. But I’m sure you catch my drift by now.

I’m in love with Busaba Eatthai’s Thai Calamari. I was also impressed with Noodle House’s calamari in a recent takeout order. I’m also in love with Cocoa Kitchen’s Sautéed Squid piled high with green beans, courgette, fennel, lemon, black olives, feta, and nib oil – a true baptism of textures and flavors.

 

Calamari at Cocoa Kitchen
Cocoa Kitchen uses cocoa in all their dishes.
Calamari at Busaba Eathai
Busaba Eathai’s yummy things. Squid dish in the center. 🙂

So I decided to fancy up my own house-made fried Calamari with some Turcu Firenzi White Truffle Oil. And I’m digging the results! A light spray right before cooking will give your calamari an earthy flavor that will leave you just food drunk.

Go ahead and try it out!

Stuff Needed

  • Vegetable oil (about 1 cup)
  • 1 pound clean squid rings
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 TB Siracha
  • 1 tablespoon GOYA®Adobo or Cajun Seasoning (or any other seasoning blend you love)
  • Turci Firenzi White Truffle Spray
  • 3/4 cups full fat milk or Laban
  • Coarse salt and freshly ground black pepper
  • 1 lemon, cut into wedges

Making It Happen

  1. If you are using frozen calamari, rinse and place in a colander to drain for about 30 minutes.
  2. Once they are no longer waterlogged, combine with milk and Siracha in a bowl for at least one hour.
  3. Drain the liquid and get your vegetable oil hot and ready for deep-frying at about 180C/350F.
  4. Combine flour, cornmeal, seasoning blend and give it a few grinds of black pepper.
  5. Dunk your rings in the flour – making sure they are fully coated –  and give them a quick spritz of Turci Firenzi White Truffle Spray.
  6. Drop in the hot oil. Cook in two batches if your pan or fryer is not big enough.
  7. Remove and place in a colander to drain excess oil and immediately sprinkle some coarse salt.
  8. Squeeze some fresh lemon over them and serve up with your favorite dip, whether it be a marina sauce, tartar sauce, garlic mayo or whatever tickles your fancy.

¡Buen provecho!

 

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