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Fried Calamari

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course
Servings: 4 servings


  • 2 pounds (1 kg) whole medium-size to small squid (about 625 g), cleaned
  • 2 cups (310 g) flour
  • 1 tbsp paprika
  • 2 leaves from large sprigs fresh sage
  • 4 tbsp curly parsley leaves
  • Salt to taste
  • Lemon wedges
  • Corn oil for deep frying


  • If using whole squid, clean them by removing the interior cartilage. Slice the cleaned squid in rings.
  • Mix the flour and paprika together in a large bowl.
  • Begin heating the oil to a depth of 2 inches (5 cm) in a large saucepan or a wok.
  • Place the squid rings and tentacles in the flour and toss to coat them.
  • When the oil is hot, add the squid rings, separating them and shaking off as much excess flour as possible.
  • Fry them until they are light gold, then drain on absorbent paper.
  • Continue frying the squid until they are all done.
  • Then quickly fry the sage leaves and parsley.
  • Dust the squid with salt and pile onto a large sheet of parchment paper in a bowl or basket.
  • Garnish with the fried herbs and serve with lemon wedges.