Loligo spp. )



Coconut oil Squid rings

  • 4 small fresh squid, portioned into rings
  • 1 tsp coconut oil for frying

Crispy fried Calamari

  • 500g cleaned squid tubes cut into rings and tentacles left
  • juice of 1/2 lemon
  • 2 cups flour
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1/2 cup goats milk
  • vegetable oil for frying
  • lemon wedges for serving


  1. Heat the pan over medium-high heat and let the coconut oil warm up
  2. Gently drop the squid rings into the oil
  3. Cook under the cover ( flipping them over every 2 min ) for about 8 min or until crisp 
  4. Serve straight away


  1. Place the calamari into a bowl with the lemon juice and let sit for 30 min
  2. Preheat frying oil, either in a deep fryer or a large cast iron pot, no more than 1/2 full 
  3. In a medium bowl, whisk to combine the flour, cayenne, paprika, and sea salt
  4. Add half of this mixture to another medium bowl. Place the goats milk in a third bowl. Place the three bowls
    on the counter in the following order: spiced flour, goats milk, and spiced flour    
  5. Remove the calamari from the lemon juice, then dredge each piece in the flour, shaking off any excess, then
    into the goats milk, shaking off the excess, then back into the second bowl of flour. Repeat this process with all
    the calamari 
  6. Fry the calamari in batches for about 2-3 min, until golden brown. Then drain on a kitchen paper and
    immediately salt the calamari generously so the salt sticks
  7. Serve with marinara sauce and lemon wedges, if desired