Paleo Challenge Day 29 – Salt n’ Pepper Calamari


My family love squid! Its my sons most favourite dish and he’ll order it anytime we go out. Here is a light Paleo version of salt and pepper calamari that is cooked often at our home.

Squid

Salt & Pepper Calamari

  • 3 (about 600g) large cleaned squid hoods
  • Coconut oil for frying
  • 1/4 cup tapioca flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp Chinese five-spice
  • Lemon wedges to serve
  1. Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with outside surface facing up and score surface diagonally, pat dry with paper towel.
  2. Cut into 6 squares.
  3. Heat the oil for frying until it reaches 190°C.
  4. Meanwhile, combine the tapioca flour, salt, pepper, and Chinese five-spice in a medium bowl. Add the squid and toss gently to coat (I stagger it, a few pieces at a time, this means the coating doesn’t go soggy and there isn’t too much cooking in the oil at any one time, bringing the temp down).
  5. Make sure to shake off any excess flour mixture before cooking in batches. Cook for 2 minutes or until the squid just turns golden and curls.
  6. Use a slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil to 190°C. Repeat with the remaining squid.
  7. Serve immediately with salad, and top with paleo mayo (see below) and a lemon wedge.

This Paleo mayo recipe originally came from my favourite cook book Against all Grain by Danielle Walker. I’ve altered the method to suit a Thermomix, but it would also be suitable for a food processor.

Paleo Mayo

2 large egg yolks
1 teaspoon lemon juice
1 teaspoon white vinegar
1/2 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon Dijon mustard
3/4 cup avocado or olive oil

  • Put all the first 6 ingredients into the TM bowl, insert butterfly.
  • Whisk together for 20 secs/speed 4.
  • With the MC cup on and while still rotating on speed 4, slowly add a drop or two of of the oil onto the lid. It will drip down through.
  • then slowly add a little more gradually onto the lid until it is all gone, it should take between 2-3 mins
  • Spoon it out and store in an air tight jar in the fridge.

This mayo is a great staple to have on hand, but it is very tasty with your salt & pepper calamari. If you want, you could add another squeeze of lemon to a small amount of the mayo and mix through, ideal with seafood.

Brooke x

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One thought on “Paleo Challenge Day 29 – Salt n’ Pepper Calamari

  1. Pingback: Paleo Mayo – Make Your Own Mayonnaise. | Evolved Paleo

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