4 medium size Squid
1 tablespoon of Salt
1 tablespoon of Sugar
1½ tablespoons of Baking Soda
160gr of Flour
750ml Oil for frying
How to prepare
First clean the squid as follows:
Firmly hold the body, grasp the head and pull gently and the insides and tentacles should come away. Cut the tentacles from the head just below the eyes and at the centre there is a small beak, squeeze to remove it and discard. At the top of the body, there is a clear piece of cartilage, pull to remove and discard. If there is an outer membrane pull it off and discard.
Wash all pieces really well under running water.
To form the calamari rings slice the body widthways into the thickness of a finger.
Put the rings and the tentacles into a bowl, add the salt, sugar and baking soda and mix well using your hands.
The mixture will foam and ideally it is best to place it in the freezer for a couple of days; however you can also put it into the fridge for a few hours.
Drain the calamari (do not wash), coat it with flour shaking off any excess.
Heat the oil until very hot, add the calamari and fry until a golden colour.
When cooked place them on kitchen paper to remove any excess oil.
For a quick and easy sauce mix together the following ingredients: 1 tablespoon of Yogurt, 1 tablespoon of Mayonnaise, Pinch of Salt, Pinch of Dried Mint, 1 crushed clove of Garlic
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