Calamares

March 10, 2021

Calamares is probably one of the famous appetizers in the Philippines.

calamares

If you’re a Filipino or a non-Filipino but have been to a Filipino restaurant, you may have seen “Calamares” on the list of appetizers. It’s because Calamares is an all-time Filipino favorite. Well, maybe except for those who are allergic to seafoods to not a seafood lover.

Calamares is the Filipino version of deep-fried squid rings with a crunchy coating. The coating varies from one cook to another, depending on the availability of ingredients or on the preference.

Personally, I love a simple coating that is made up of flour, seasoning powders (like onion powder, garlic powder, salt, and pepper), egg, and panko-style breadcrumbs. I like using panko-style breadcrumbs because it gives that crunch I am looking for. The ones I made stayed crunchy up to 3 hours.

calamares

HOW TO MAKE CALAMARES?

First, I marinated the washed squid rings with milk and lemon. This takes 30 minutes up to one hour.

Second, I removed the squid rings from the milk-lemon marinade, washed and pat dry them using paper towels.

Third, I heated a pan and added oil. While waiting for the oil to be hot, I prepped the squid rings for frying.

I prepared 3 bowls: one with the flour and seasoning powder mixture, one with eggs and one with breadcrumbs. I just dipped the squid rings in order – FLOUR-EGG-BREADCRUMBS. I placed the coated squid rings on a plate.

Lastly, I fried the Calamares. The frying takes only a few minutes.

Serve them with your favorite dipping sauce.

calamares

NOTES:

  • Marinating the squid rings with milk & lemon makes them tender.
  • I fried the squid rings over medium-high heat. I immediately removed them when they turned golden brown. Letting them stay in the oil for a long time may result to a rubbery/chewy texture.
  • After frying, I placed them on a strainer but not on top of each other or you can place them on a cooling rack over a baking sheet (in single layer) to drain excess oil. I suggest not placing them over/on top of each other because the oil from the top goes to the Calamares below and absorbs the oil. This may cause them to be soggy. Once they’re “dry”, I transferred them to a plate.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am sharing this at Fiesta Friday #371, hosted by Angie and co-hosted by Liz @ Spades, Spatulas & Spoons.

Also sharing at Full Plate Thursday,527 | Happiness is Homemade | What’s for Dinner? Sunday Link up #307 | Lou Lou Girls Fabulous Party 364 |

calamares
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Calamares (Deep-fried Squid Rings)

Calamares will be a good addition to your list of appetizers, but can be eaten with rice, too. It’s crunchy and delicious.
Course Appetizer
Cuisine Filipino
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 500 g squid rings washed
  • Milk
  • Lemon juice or calamansi juice

For the coating:

  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 2 eggs beaten
  • 1-2 cups panko-style breadcrumbs

Instructions

  1. Place the squid rings in a bowl. Add lemon juice (about 2 tbsp) and enough milk just to cover the squid rings. Cover with cling wrap and let it marinate at room temperature for 30 minutes to one hour. Once the time is up, drain and wash the squid rings. Pat them dry using paper towels.

  2. While preparing the squid rings, place a pan on a stove over low heat. Add oil when the pan is hot enough (about 1 inch deep is fine). Let the oil become hot over this low-medium heat because prepping the squid rings might take time.

To coat the squid rings:

  1. Add flour, garlic powder, onion, powder, salt, and black pepper in a bowl. Mix and set aside.

  2. In another bowl, add beaten eggs. Set aside.

  3. Add the panko-style breadcrumbs in another bowl.

  4. Dip each squid rings in this order: 1-flour mixture, 2-beaten eggs, 3-panko-style breadcrumbs. (I am not sure, but maybe you can do this quicker? Let me know.)

  5. Place the coated squid rings on a plate.

  6. Fry them in hot oil over medium-high heat until golden brown. Do this in batches and don’t overcrowd the pan. Mine didn’t take more than 2 minutes for each batch.

  7. Let them drain the excess oil by placing them in a strainer or a cooling rack with baking sheet under it. See notes for more details.

  8. Enjoy with your favorite dipping sauce. I had two dipping sauces – (1) mayo-ketchup dip, and (2) tartar sauce.

Recipe Notes

  • Marinating the squid rings with milk & lemon makes them tender.
  • I fried the squid rings over medium-high heat. I immediately removed them when they turned golden brown. Letting them stay in the oil for a long time may result to a rubbery/chewy texture.
  • After frying, I placed them on a strainer but not on top of each other or you can place them on a cooling rack over a baking sheet (in single layer) to drain excess oil. I suggest not placing them over/on top of each other because the oil from the top goes to the Calamares below and absorbs the oil. This may cause them to be soggy. Once they’re “dry”, I transferred them to a plate.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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