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CALAMARI RINGS THE PORTUGUESE WAY!

Who’s going to say no to these crispy joys, especially when they’re home-made and freshly plucked from the frying pan? Not us. Celebrate the heart and soul of the Portuguese wherever you are in the world!  |  Photo from My Portuguese Feast, courtesy of Quivertree Publications
For your chance to win MY PORTUGUESE FEAST cookbook containing this recipe,  click here

What you need 

1kg calamari rings*

250ml flour

5ml paprika

5ml chicken stock powder

2 eggs

vegetable oil for deep-frying

Dipping sauce

250ml mayonnaise

peri-peri sauce, to taste

10ml tomato sauce

*(South Africans: find frozen calamari rings at Pick n Pay, or buy fresh tubes at The Little Fisherman and other fresh fish shops to cut into rings)

What you do

Rinse the calamari in cold water, blanch in boiling water, remove and pat dry

Mix the flour with the paprika and chicken stock powder and place in a plastic bag

Place calamari in the bag in batches and shake to coat with seasoned flour

Beat the eggs and dip each calamari ring in the beaten egg, then deep-fry until golden

Drain and serve with the dipping sauce

To make the dipping sauce, mix all the ingredients together

BUY THE BOOK My Portuguese Feast, also available on e-book, is by Mimi Jardim, who moved from Portugal to South Africa as a child. Well known in cookery circles, she has taught home economics, run her own school of cookery and works as a consultant for Nando’s, the South African peri-peri chicken chain. The book caters for a range of occasions and includes Mimi’s personal stories plus recipes for an Argentinian steak and a Mozambican curry picked up on her travels. Check out her recipe for chocolate salami

 
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