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You can buy a four pound whole octopus, tenderize it and deep fry it into calimari. You dont have to beat it with a mallet to tenderize it, follow this recipe. A four day feast, Eating half a pound of calamari a day prepared different ways. I have posted proven, tested calamari recipes before, but never a tempura deep fried recipe. Here it is. If you buy a whole octopus, I recommend a deep fried dinner, stuffed dinner, sauteed dinner, pickled dinner and calamari salad. Serve with icecold white wine. #CA2025
View original recipe on cookpad.comPut octopus in pan with ample cold water, 16 pints. Bring to boil. Simmer till octopus body is soft like butter, overnight. Lift out the octopus. Cool. Wipe off any loose skin with paper towel. Separate the tentacles. Simmer the broth down till you have 4 pints of condensed seafood broth. Freeze the broth to use for seafood bouillabaise.
Once cooked, cooled and drained, prepare tentacle portions for dinners. Slice tentacles in rings, 1/2” wide. Place half pound portions in ziplock freezer bags. Slice body in rings too.
When ready to cook, Dip half pound portion in tempura batter made from all-purpose flour, soda water, baking powder, ground pepper, flaked seasalt, and corn starch. Drip dry and keep separate so they dont stick together.
Fry in 350F degree hot grapeseed oil, 3-4 minutes. Slide one calamari ring in the oil, fry till golden brown, taste. Should be crunchy and taste mild. Enter more calamari rings individually, so they do not stick together.
Drain and serve with meyer lemon wedges and rouille dip, or aioli dip, or tartar dip. Funnel warm oil through paper towel for reuse.
Freeze the fresh broth to make the best seafood bouillabaise soup in the world.
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