We did it! Aaron and I have finally figured out how to more naturally prepare one of our favorite appetizers of a local restaurant. Our rendition of this sweet and spicy fried calamari on a bed of carrots, cabbage and spring greens follows below. This is such a fun meal to prepare together. Grab your fave cooking pal and create an assembly line for preparing the calamari. It is a great way to catch up on life while cooking a delicious, unique and colorful meal.
All of the 'salad' ingredients came from our local CSA. The honey was a fabulous find at our nearby farmer's market. The calamari I had to purchase frozen from the grocery store (Oh, how I wish AZ had ocean-front property!).
Baby Spring Greens mix
Calamari (fresh is best)
Bread crumbs, plain
Hot Chile Pepper Honey***you must have this!
Slice the calamari hoods to form rings. Tentacles are usually fine the way they are. If they are not already bite-sized, make 'em be. Dip your calamari piece by piece into the whisked egg, then cover with bread crumbs and place in a very shallow puddle of hot olive oil. Flip it over once it is browned on one side, allow the other side to brown and then remove to a layer of paper towels. Repeat until all the calamari is cooked. Use the paper towels to remove excess greasiness...you want 'em crunchy.
Make your bedding of greens by chopping your cabbage, salad mix and carrots like you would do for any salad. Layer the crunchy calamari on top. Drizzle with the spicy honey and give the whole dish a gentle warming in the microwave. It is ready to serve and enjoy!