What you need
3 medium sized calamari hoods – cleaned and washed
1 cup chickpea flour
Salt and freshly ground pepper
Olive oil for shallow frying
Juice of 1 lemon
1 fresh red chilli – finely chopped (optional)
What to do
Slice calamari hoods into thin rings (approximately ½cm thickness)
Combine the chickpea flour, salt and pepper in a bowl, then add the calamari and mix well to coat all the rings.
Heat the oil in a deep frying pan (just in case the hot oil splashes) on a medium heat. Use a piece of GF bread to test if the oil the hot enough – you know it is hot enough when the oil sizzles as soon as you drop the bread into the pan.
Shake off access chickpea flour, then carefully drop a few rings of calamari at a time into the oil. Allow to cook for 1 minute on one side, then turn and cook for a further minute on the other side.
Remove and drain on paper towel – keep warm
Repeat until all the calamari is cooked – you might need to add a little more oil to the pan.
Place cooked calamari on a platter and sprinkle with lemon juice and chopped chilli – serve immediately with a salad and home made chips.