Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Calamari fritti alla paprika

Paprika Fried Calamari

Name: Paprika Fried Calamari
Total time: 2700 s
Yield: 2–3 servings
Ingredients: 14 oz 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

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

Fried calamari is a classic recipe often served for Christmas Eve dinner. These paprika-seasoned calamari are unique and delicious. After coating them, let them rest in the refrigerator for 30 minutes before frying and serving hot. They’ll be crispy and flavorful, and you can add a squeeze of lemon juice if you like.

Paola Catalano @fattierifattiamodomy

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Ingredients

45 minutes

2–3 servings

14 ozcleaned 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

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Steps

45 minutes

1

Clean the calamari or buy them already cleaned. Cut into 1/4-inch rings.
2

Rinse and pat dry with paper towels. On a plate, mix the polenta with paprika and black pepper.
3

Place the polenta mixture and calamari into a food-safe plastic bag. Shake the bag to coat the calamari evenly. Put the bag in the refrigerator for 1 hour to help the coating stick before frying.
4

Heat the oil to 340°F. Fry the calamari in small batches for 2–3 minutes, until golden brown. Drain on paper towels.
5

Plate and sprinkle with salt.

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Paola Catalano @fattierifattiamodomy

Published in the US on March 26, 2026 15:41

grottaferrata (roma)

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