1 pound of squid (calamari)

1 egg beaten

4 ounces of all purpose flour

½ cup corn starch

Salt to taste

1 dash of cayenne pepper

1 tsp of onion salt

1 tsp of garlic powder

Vegetable oil for frying

Parsley for garnish



Wash the squid and put in a colander and let the water drain out. Cut into ½ inch rings. Transfer to a big bowl with the beaten egg and stir well making sure they get fully coated.  In another bowl combine flour, cornstarch, salt, cayenne pepper, onion salt and garlic powder.  Whisk well. Working in small batches, drop the squid into the flour mixture, coat well, and transfer to a strainer.  Gently shake the strainer to remove excess flour.  Heat dutch oven pot with 1 inch of vegetable oil on high heat. Fry the squid until light brown in color. This will take a few minutes. Drain on a plate with paper towels to remove any excess oil.  This is when you want to salt them again.  Garnish with some chopped parsley and serve with Paolo’s gourmet delicious all’Arrabbiata sauce! 

Print Recipe