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Easy + Delicious Paleo Calamari Recipe

Ingredients

Squid

• 300 g cleaned calamari (about a pound whole calamari) or 1 lb. frozen calamari, thawed

Dry Ingredients (Batter)

• ½ cup tapioca flour
• ¼ cup coconut flour
• ½ tsp. sea salt
• 1/8 tsp. cayenne (optional)
• 1 tsp. smoked paprika (optional)

Wet ingredients (Batter)

• 2 eggs
• ¾ cup full fat coconut milk

Frying Oil

• ½ cup coconut oil + ½ cup avocado oil (for frying)

Accompaniments (Choose Your Experience)

• 1 lemon, sliced into wedges
• Organic pepperoncini peppers or cherry peppers, sautéed with fresh garlic
• Kalamata olives
• 1 jar Organic Marinara Sauce

Paleo Remoulade

Instructions

1. Clean the calamari as described above. Prepare your accompaniments. Get a sheet pan with a paper-towel lined grate ready to transfer the cooked calamari onto.
2. Prepare a heavy-bottomed skillet (cast iron is preferable) with the coconut oil and avocado oil. Heat over very low heat to melt. Get a splatter screen ready if you have one.
3. In a small bowl, whisk together the dry ingredients.
4. In a medium bowl, whisk together the wet ingredients.
5. Add the dry ingredients into the wet, whisking well.
6. Set the cleaned, dried calamari up next to the batter. Set the sheet pan up so you’re ready to transfer the cooked calamari.
7. Increase the heat to medium, around 250 F if you have a candy thermometer.
8. Using a fork, dip the calamari into the batter, a few pieces at a time, swirling to coat. You want to fully cover the calamari, but still let the ring shapes show so you don’t have a “fritter”.
9. Gently place the coated calamari into the preheated oil and cook until golden, about 2 minutes, turning. Add as much calamari to the pan as you can without crowding.
10. Using tongs, transfer the cooked calamari to the lined pan and continue cooking calamari in batches.
11. Serve immediately.

Nutrition & Macronutrient Ratio