Calamari, cleaned & sliced - 5 oz.
Canola oil - 1/4 cup
Cornstarch - 1/2 cup
Chickpea Flour - 1/2 cup
Rice flour - 1/2 cup
Salt - to taste
Pepper - to taste
Mix the cornstarch, chickpea flour (also known as Chana Flour) and rice flour. Season this mixture with salt and pepper.
Before you mix the calamari into the flour mixture, make sure it is free of any debris like bits of their clear “bone” called the pen or sometimes the beak gets left with the rings. The rings should be about ¼ inch wide for even and quick cooking. If you have some of the tentacles make sure the pieces are not too large.
Place the oil in a non-stick frying pan on high. While your oil is getting hot, dredge the calamari in the flour mixture. Make sure the calamari are completely covered in the flour and not sticking together. Shake off excess flour.
If you are using a gas stove, turn off the gas until you have placed the calamari in the pan to avoid flare ups. Turn the gas back on medium and sauté, turning the calamari to achieve even doneness. It should take about 5 minutes. Place on paper towel to remove excess oil and season with salt and pepper.
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Recipes with few ingredients rely mostly on technique, judgment and experience. If cooking like this is totally new to you, then I advise you to watch a few internet videos on “pan frying calamari.”
