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