Calamares (Calamari with Lime)

January 30, 2008 | By admin |

Often served in bars and bistros as an accompaniment to drinks, Calamares is a dish of Spanish origin by Filipinos and localised with the use of calamansi.

Ingredients:

1 kg (2 lb) medium squid, cleaned (head, ink sacs and tentacles discarded),
outer purple skin peeled off (do not cut squid open)
Juice of 3-4 calamansi
2 egg whites
125 g (1 cup) plain (all-purpose) flour
250 ml (1 cup) oil
Salt and pepper to taste
Lettuce (optional)

>> Slice squid into 1-cm (½-in) rings. Marinate in calamansi juice for about 30 minutes.
>> Dip squid rings in egg whites, then dredge in flour.
>> Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough. Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
>> If desired, place a bed of lettuce. Serve with Garlic Mayonnaise Dip as an appetizer or as a pulutan with drinks.

Serves 6
Preparation time: 15 + 30 mins marinating
Cooking time: 15-20 mins