Monday, October 17, 2011

Perfectly Paleo Fried Calamari

Clearly, this weekend was all about my favorites. After a noodle treat on Friday I made another one of my most beloved pre-Paleo foods: fried calamari. There is an Italian restaurant in town that makes a crazy-good version. Deep-fried, naturally, and drizzled with a decadent balsamic reduction. They always include plenty of fried jalapeno slices, and the whole plate is so so scary but ridiculously delicious.

I haven't had calamari out in a restaurant in over six months, and the only time I've made it at home recently was back on my birthday in May. Today I devised a way to make it still a treat, but one that actually adheres to my lifestyle and tastes delicious in the process.

First, I combined tapioca starch with a few tbs. of coconut flour and seasoning (salt, pepper and a little cayenne). That was all I used for breading, and it was plenty!

To fry I used an obscene amount of coconut oil. The caveman was resistant, as he didn't want "coconut calamari," but he was pleasantly surprised with the flavor. I threw some pepper rings into the mixture and all was very, very good.

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