Crispy Calamares with Sweet Chili Dip
Golden-fried squid rings with a light, crispy crust, served with celery sticks and tangy-sweet chili sauce. Spanish tapas that feel fancy but take 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Pat squid dry with paper towels. Mix flour, cornstarch, 1 tsp salt, and 0.5 tsp black pepper in a shallow bowl.
Step 2
Heat oil in a heavy skillet or Dutch oven to 350°F. Use a thermometer—too hot burns the coating; too cool makes it soggy.
Step 3
Working in batches, coat squid rings in the flour mixture, shaking off excess, then slide into hot oil.
Step 4
Fry 2–3 minutes per batch, stirring gently, until golden and edges curl slightly. Transfer to a plate lined with paper towels.
Step 5
Arrange calamares on a platter with celery sticks. Pour sweet chili sauce into a small bowl alongside.
Step 6
Squeeze fresh lemon over the calamares. Serve immediately while crispy.
Tools you’ll need
- paper towels
- shallow bowl
- heavy skillet or Dutch oven
- instant-read thermometer
- slotted spoon or spider strainer
- plate
- cutting board
- knife
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