<\/p>\n
1 kilo of fresh or frozen calamari<\/p>\n
1 tsp salt<\/p>\n
1 \u00bd cups flour<\/p>\n
Sunflower oil for frying<\/p>\n
Wash and cut the squid into round slices not too thin<\/p>\n
Remove the mouth and eyes from the head<\/p>\n
salt them and mix them so that the salt evenly covers them<\/p>\n
Leave the calamari in a strainer for a while to drain the excess water<\/p>\n
In a small pot or a deep pan, put the oil on medium to high. When hot<\/p>\n
Lightly flour the squid and fry them little by little<\/p>\n
Don’t put too many in the hot oil because the temperature will drop and they will stick together<\/p>\n
turn them until they get a golden brown color<\/p>\n
If fresh<\/b><\/p>\n
wash the squids well and carefully remove all the insides and the transparent bone<\/p>\n
Where it has the tentacles, cut a little above the eyes, keep the tentacles and remove the mouth from the inside and throw the other away<\/p>\n
Cut the squid into slices<\/p>\n","protected":false},"excerpt":{"rendered":"
Calamari rings seasoned with salt and dusted with flour before deep fried<\/p>\n","protected":false},"author":1,"featured_media":1125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[207],"tags":[343],"class_list":["post-1127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood_en","tag-calamari"],"yoast_head":"\n