Often served in bars and bistros as ab accompaniment to drinks, Calamares is a dish of Spanish origin adapted by Filipinos and localised with the use of calamansi.
1. kg(2lb) medium squid, cleaned(head, ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
2. Juice of 3-4 calamansi
3. 2 egg white
4.125 5(1 cup) plain(all-purpose) flour
5. 250 ml(1cup) oil
6. Salt and pepper to taste
7. Lettuce
Instruction:
1. Slice squid into 1-cm(1/2 in) rings. Marinate in calamansi juice for about 30 minutes.
2. Dip squid rings in egg whites, then dredge in flour.
3. Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make make the squid tough. Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
4. If desired, place on a bed of lettuce. Serve with Garlic Mayonnaise Dip as n appetizer or as pulutan with drinks.
Serves 6
Preparation time: 15+30 mins marinating
Cooking time: 15-20 minutes
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