Fried squid

cleaned squid (about 350 grams) • cleaned anchovies (about 350 grams) • cleaned shrimp (about 350 grams) • Whole wheat flour, • Sunflower oil, • Salt, • Lemon,

calamari (800 grams) • All-purpose flour, • Vegetable oil for frying • Salt • For the Aioli Sauce: • garlic cloves • eggs • Juice of 1 lemon • White pepper, • Salt • Extra virgin olive oil

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

fresh squid or small squid (300 grams) • shrimp or large shrimp (200 grams) • anchovies (120 grams) • peanut oil (1 liter) • all-purpose flour (150 grams) • fine semolina flour (150 grams) • Lemon • Salt

mixed seafood (squid, small fish, shrimp, baby octopus, etc.) (about 800 grams) • Flour: 1 part all-purpose flour and 2 parts semolina flour • Even better if you use rice flour • Sunflower oil or oil suitable for frying • stainless steel sieve for dusting off excess flour and a slotted spoon for removing seafood from the oil • Large, deep pot • White, unprinted paper towels

battered calamari rings (about 250 grams) • Peanut oil • Salt

fresh calamari (about 1 kg) • breadcrumbs (about 200 grams) • small bunch fresh parsley • To taste garlic powder • To taste salt • To taste black pepper • To taste ground ginger • lemon • To taste extra virgin olive oil

large shrimp or prawns • calamari rings • medium potato • medium eggplant • zucchini • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • For the batter: • all-purpose flour (about 250 grams) • cold beer (about 180 ml)

calamari (500 g) • All-purpose flour, • Vegetable oil for frying, • Salt, to taste

cleaned calamari (500 grams) • semolina flour (about 150 grams) • extra virgin olive oil (about 700 ml) • Zest of 1 lemon • Chopped parsley, to taste • Salt, to taste

calamari • semolina flour (about 200 grams) • Peanut oil for frying, • Lemon, lime, or orange zest

Calamari 1 3/4 lbs (800 g) 🦑 • All-purpose flour 1 2/3 cups (200 g) • Fine salt, to taste • Peanut oil 🥜

anchovies (500 g); • calamari rings (1.3 kg); • shrimp (or prawns) (500 g); • Sunflower oil, as needed, for frying; • Semolina flour, as needed; • Salt; • Lemon juice (optional);

calamari (about 500 grams) • semolina flour (about 100 grams) • Salt • Vegetable oil for frying

large shrimp or small shrimp • calamari rings • cleaned anchovy fillets • zucchini • medium eggplant • medium potato • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • all-purpose flour (about 250 grams) • ice-cold sparkling water (about 180 grams)

plus 3/4 cup all-purpose flour (about 250 g + 100 g) • ice-cold sparkling water (about 180 g) • large shrimp • small squid or calamari, or calamari rings • anchovies • eggplant • zucchini • potatoes • sage leaves • Peanut oil for frying • Salt, to taste • Parchment paper or paper