Lebanese Spiced Squid
A mouthwatering squid recipe, delicately spiced with a medley of coriander, cayenne pepper, cumin and allspice. Simply serve with a sprinkle of sea salt.
Introduction
Here I’ve created a Lebanese twist on the classic fried calamari dish – deep-fried squid coated in a light batter. For simplicity’s sake I’ve opted to shallow- rather than deep-fry the squid but the result is just as good. Make sure you use cornflour rather than plain flour – it keeps the coating really light and crispy.
Ingredients
| 50g | cornflour |
| 1 tbsp | ground coriander |
| 1½ tsp | cayenne pepper |
| 2 tsp | ground cumin |
| 1 tsp | ground allspice |
| 1 tsp | salt |
| ½ tsp | freshly ground black pepper |
| 700g | squid, cleaned |
| Vegetable oil, for frying |
Method
Measure the cornflour and spices into a sealable container, then add the salt and pepper. Cut the squid into rough rectangles, each about 3 x 5cm. Score one side in a criss-cross pattern. Drop the squid into the container, put the lid on then give it a good shake. If you don’t have a container, use a large bowl and put a plate on top.
Pour enough oil into a pan until it’s a couple of centimetres deep. Heat the oil over a medium heat until it’s hot. You can check it’s ready by dropping a pinch of flour into it – it should sizzle madly. Cover a baking tray with a couple of sheets of kitchen paper.
Lower the squid carefully into the hot oil, cooking three or four pieces at a time. Depending on how thick each piece is, they’ll take no more than 30-40 seconds in total. Flip them over once they’re golden on one side and cook until they have an even colour all over. Lift out with a slotted spoon and sprinkle with salt to serve.
My Secret
For a delicious sauce finely chop 1 large tomato, 1 seeded green chilli, half a red onion and a handful of fresh coriander leaves, Add the juice of a lemon, 4 tbsp olive oil, 2 tbsp pomegranate molasses and salt to taste.
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