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GreekAuthentic Cuisine

Kalamarakia Tiganita

Serves 4 to 6 Appetizer seafood, Appetizers

Kalamarakia Tiganita

Kalamarakia Tiganita brings the essence of the Greek islands to any table, capturing the simplicity and freshness that define taverna fare. Traditionally, it's a dish that graces the table on sunny afternoons, often shared among friends with a crisp white wine. Here, the squid is prepared as it would be at home, where precision gives way to intuition, and ingredients like olive oil and lemon are used with a generous hand.

The first bite offers a delightful crunch, giving way to tender squid, perfectly seasoned with a sprinkle of sea salt and a hint of black pepper. The bright, tangy squeeze of lemon elevates each mouthful, making the flavors sing. This dish is best enjoyed fresh from the pan, where the aroma of the sea mingles with the warmth of the Mediterranean sun.

Ingredients

  • 800 gsquid — cleaned and cut into rings
  • 100 gflour
  • for fryingolive oil
  • lemon wedges — to serve
  • to tastefine sea salt and black pepper

Method

  1. Start by cleaning the squid if not already prepared. Rinse the squid under cold water and pat dry with paper towels. Slice the body into rings about 1 cm wide and set aside the tentacles. Ensure all pieces are dry to help the flour adhere better.
  2. In a shallow dish, spread out 100 g of flour. Season the flour generously with fine sea salt and black pepper, mixing well to distribute the seasoning evenly. Coat each piece of squid in the flour, shaking off any excess, ensuring an even, light coating.
  3. Pour enough olive oil into a large, heavy-bottomed frying pan to cover the base by about 1 cm. Heat the oil over medium-high heat until it shimmers and a small piece of flour sizzles upon contact.
  4. Carefully add the floured squid to the hot oil in batches, avoiding overcrowding the pan. Fry each batch for about 2-3 minutes, turning occasionally, until the squid is golden brown and crisp on the outside. The squid should be tender inside, with a slight resistance when pierced with a fork.
  5. Once cooked, use a slotted spoon to transfer the squid to a plate lined with paper towels to drain any excess oil. Immediately season the hot squid with a pinch of fine sea salt to enhance its flavor.
  6. Serve the Kalamarakia Tiganita immediately with lemon wedges on the side. Squeeze fresh lemon juice over the squid just before eating to add a bright, tangy contrast to the rich, crispy coating.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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