Where I am, vegetable and sunflower oil both cost a bomb too. Like £4.50 for 750ml. That’s Pound Sterling. It’s like the price of cheap wine. Before the alcohol tax ruined that anyway.
Worked in a fairly upscale Italian restaurant. We did two parts flour to one part semolina flour. We also put salt, pepper, and granulated garlic for the Fritto Misto. Fry it, toss it in Parmesan, a little salt, and parsley after it came out of the fryer and served with a aioli. People went crazy for it. We sold a ton of it, I hated prepping it though. It was 6.5 oz of calamari per serving, (4oz of the rings, and 2.5 of the tentacles) four shrimp, and people paid like 16$ for it. Edit: My math was indeed, not math-ing haha. Good catch. Edit 2: Agreed that it’s maybe not a super rustic and super authentic recipe, but the recipe is the owners family recipe. The Son currently owns and runs it, but his parents, are the ones who made the recipes and they immigrated over here to the US from Italy. They might have been altered slightly to better fit an American palate though as well. The mother (founder) is always there checking to make sure everything comes out perfect too.
@meep5013 If your seafood is fresh enough, simple is the way to go for me. I don't like coating my super fresh ingredients with crazy flavors sometimes salt + pepper or with clams wine and garlic is good enough for seafood.
@@meep5013 Nope, what she's describing is exactly how it's done in Italy. Never with anything else other than salt and lemon. No dipping sauces, aioli, garlic, cheese, or anything. When the seafood is this fresh, you don't want to gussy it up.
We do it all the time in Greece. I'm blessed to have an olive farm in my family so we get our oil and olives, but most people know someone with olive from which they buy there's in a more affordable price!
@@Sharkyl_K. unless you ate hers. You don’t know that, because you didn’t compare. How about, can imagine it’s difficult for grown children, just let people be happy and not try to make them as bitter as yourself. 👍🏻😬
@@MercyForTheInnocent Vegetarian and veganism is a wonderful choice a person can make, that I deeply respect and admire. But that's all it is, a choice. Animals eat other animals. Humans are no different. If this sort of thing bothers you, that's OK. You CAN just scroll.
Best calamari I've ever had was from Quinlan's in Killarney, which is in Kerry, Ireland. The plate is pretty much one massive pile of calamari, hot, fresh, beautifully seasoned coating on perfectly cooked squid. My sister and I, as children, made a very good attempt at eating our weight in squid rings every summer when we were there on holiday. It got a bit harder as we got older because a teenager weighs a damn sight more but we still do our best at every opportunity. Another amazing seafood restaurant, if you're ever out by Tralee direction, is Spa Seafoods. Their crab claws are absolutely to die for. A lot of what they serve is quite simple, but the skill with which everything is cooked is all the clearer for it.
@@MercyForTheInnocent ah yes, eat more fruits and vegetables, because the animals and insects like bees that die in the millions on those farms for precious avocados and other fruits and vegetables is so much more humane than butchering a cow.
@@MercyForTheInnocent A corpse is the dead body of a human being. No idea where you come from, but that would indeed be a no-no in most parts of the world.
@@CD-kg9by blah blah blah all i hear is someone with a human supremacy mindset that doesnt care that animals have feelings so they just keep paying for their torture
Deep frying is really simple. Its the clean up that isnt and making enough that tossing whats left (batter, panko, oil, flour, breadcrumbs or whatever else you use) is worth it. Onion rings? Really easy and can make several orders worth in a few minutes at a restaurant. At home? Want to toss all of the oil you used after? Or the clumpy breadcrumbs or batter? You could use it for another day or two but realistically isnt typically worth it. Its a quick food thats easily marked up at restaurants if you also dont count everything else that goes into it. Congrats though you made money off of showing something “simple” and not showing any of the headaches. Also, everything looks amazing fried with fresh oil. Everything tastes better with fresh oil which is one plus that you can rely on when doing it at home. Unless again you reuse it because its a lot of oil thats going to be tossed otherwise.
@@austinm3377400 is actually really, low. Do not use extra virgin olive oil, it has a very low smoke point relative to other cooking oils like avocado oil which is from 480 to 520
This looks amazing 🤤 In Portugal we make “Lulas grelhadas” which is basically just grilled calamari with salt, pepper, lemon, drizzled with olive oil and garnished with salsa. Simple but delicious!
Ahhhh no don’t fry with Olive oil! Olive oil if heated hot enough turns into a trans fat. Trans fats Are No Bueno! Looks delicious tho, and it also looked like a lower temp fry.
The process of deep frying anything at home isn’t hard, it’s just logistically a pain in the ass: You end up with way too much oil that can only be reused a limited number of times, disposing of it responsibly is annoying, your house smells like a fast food restaurant, and there’s an elevated safety risk with hot oil. As such not everyone has the equipment like racks for drying/cooling or a metal strainer for fishing out the food.
Olive oil is expensive and has the lowest smoke point of all the oils. Thus you are pissing money away deep frying with it. Use peanut, palm or grapeseed oil. Or, as a poor person alternative I prefer, vegetable oil.
That looks exactly the same as how one of my favourite restaurants made theirs! Delicious!!! Unfortunately they closed down (following our 926th lockdown in Melbourne) but at least it was for a positive reason (to focus on family and their other restaurant… but we don’t like the other one as much). I miss them so much 😢
Omg, I just learned so much! Deep frying in olive oil?! 🤯 I love it! The tentacles are my absolute favorite too. I also order this pretty much whenever I see it on a menu. I once had a calamari steak sandwich in an upscale restaurant just off Fisherman’s Wharf in San Francisco, it was almost the most amazing thing I’ve ever had! Love your channel!!
سبحانك اللهم وبحمدك اشهد ان لا اله الا انت استغفرك واتوب اليك اللهم صل وسلم وبارك على رسول الله عليه افضل الصلاة والسلام سبحان الله وبحمده سبحان الله العظيم
Well, ever since your question is still open: don't put the used oil in your food (as a dressing for salad, for example). Only use it for cooking. As soon as it starts to darken - it should be disposed off. Depending on what exactly is being fried, the darkening process may be slower or quicker. Bitter taste and smell are the indication for the oil's complete expiration.
Bira, karbonat ve limon ile iyice yoğurulmalı. Bu karışımda 1 saat dinlenmeli. Yoksa sert olur. Sonrasında sadece semolina ile harmanlanmalı. Yoksa berbat olur.
23:45 ya o yıllarda çocuk oyuncular aslında çoğunlukla ünlülerin çocuklarından seçiliyordu diye biliyorum. Nepo kids dönemi nasıl olsa diye Öztürk Serengil oynamasını normal bulmuştur muhtemelen. Nevin hanımın kızacağı aklına bile gelmemiştir muhtemelen.
Easy.... Its a pain in the rear... To clean, take off outer membrane with eyeballs staring at you, remove innards. Is a pain in the rear. I'm 100% paying instead. Cooking part is easy.
Ohhh, I was confused at the first time you called it "calamari" and I thought it was called....a squid. We called it "Enus" around my hometown in Banyuwangi 😂 Okaayy, new vocab unlocked ✨
Quick question: if eating fried calamari makes my jaw sore, was it because I didn’t cook it right, or just that I’m eating too much? This reminds me of my high school’s lunch.
Although my pocket doesn't approve, finally and literally the first food cooking video on RUclips that uses olive oil to fry something. We have freaking teslas but no cheap good quality olive oil to deep fry things 😭
The only one thing I do differently is I don't use olive oil. Olive oil has a low smoke point and tastes bad if heat up to high temperature. Use cheaper sunflower/vegetable oil for this, you save money and no chance of burning the oil. Other than that your dad makes this, exactly the same as me. My family are from Sardo BTW, was this is island you mentioned ❤
The tentacles are the best ones. The texture is superb, you get the ultimate crunch of coating, and it hold onto more lemon juice. It’s perfect.
I even like the tentacles unfried like in pasta
I was coming on here to say that
Isn’t octopus bland ?
Depends on how you make it for example seasoning it or frying or much more @@Ontiming2023
@@Ontiming2023Calamari is made from squid
“Hot olive oil” my bank account just squirmed 😅
😂
Use vege oil, same thing better for health than olive oil at that temperature
you can't fry in extra virgin olive oil, it will burn, so regular olive oil is cheaper and prob what she used...
@@telenovella1169vegetable oils are extremely inflammatory
Where I am, vegetable and sunflower oil both cost a bomb too. Like £4.50 for 750ml. That’s Pound Sterling. It’s like the price of cheap wine. Before the alcohol tax ruined that anyway.
This looks simply ✨️BUSSIN✨️
I would like to try that 😋
It is really good.
Oooh so that’s why in Spain we call this Calamares a la Romana… 😂
You can use beer in the marinade.
This looks goooooood
I love calamari too, in Japan, we call those tentacles, Gesō (ゲソ) :>
Come to Malaysia - Kuala Terengganu city.. it staple food fried calamari, mushroom, fish and local favorite keropok lekor
Fry in olive oil? Doesnt it have a low smoke point?? Also 💸
Underrated channel cause these vids are always such a W
Frr
I 💯 agree 👍🏼 🎉
This is a fairly rated channel
No they’re not. She’s mediocre at best. You can find better videos literally anywhere else
Bruv she has nearly 500K subs I'd say thats very fairly rated
Seeing the dad happy with his daughter's dish that he taught her made me smile
Worked in a fairly upscale Italian restaurant. We did two parts flour to one part semolina flour. We also put salt, pepper, and granulated garlic for the Fritto Misto. Fry it, toss it in Parmesan, a little salt, and parsley after it came out of the fryer and served with a aioli. People went crazy for it. We sold a ton of it, I hated prepping it though. It was 6.5 oz of calamari per serving, (4oz of the rings, and 2.5 of the tentacles) four shrimp, and people paid like 16$ for it.
Edit: My math was indeed, not math-ing haha. Good catch.
Edit 2: Agreed that it’s maybe not a super rustic and super authentic recipe, but the recipe is the owners family recipe. The Son currently owns and runs it, but his parents, are the ones who made the recipes and they immigrated over here to the US from Italy. They might have been altered slightly to better fit an American palate though as well. The mother (founder) is always there checking to make sure everything comes out perfect too.
This recipe sounds like it tastes waaaaaay better than the bland nonsense she’s trying to sell us on
@meep5013 If your seafood is fresh enough, simple is the way to go for me. I don't like coating my super fresh ingredients with crazy flavors sometimes salt + pepper or with clams wine and garlic is good enough for seafood.
@@meep5013 Nope, what she's describing is exactly how it's done in Italy. Never with anything else other than salt and lemon. No dipping sauces, aioli, garlic, cheese, or anything. When the seafood is this fresh, you don't want to gussy it up.
@@meep5013all the comment added was parsley and granulated garlic. ur very dramatic if you think that makes ‘bland’ food suddenly tasty…nonsensical.
@@israa.6375. What about the pepper, and salt in flour and parmesan?
I’m from the Philippines, and we love to eat these with spiced white vinegar with diced onions in it 😋🤤
Yeah! It's common here in the Philippines.
Frying something in a vat of olive oil is the boujiest thing I’ve seen. Like that honestly a flex cause olive oil is expensive asf
Ikr, fucking bourgeois
It's not good for cooking, it becomes toxic if you pass 100° Celsius.
Unlikely using Extra Virgin for frying. Probably pomace olive oil - much cheaper and more suitable for frying
We do it all the time in Greece. I'm blessed to have an olive farm in my family so we get our oil and olives, but most people know someone with olive from which they buy there's in a more affordable price!
In italy fried fish is traditionally done in pig fat
Girl, I made this but seasoned the flour with a teaspoon of garlic powder and fried it in canola oil. WOW! Best calamari I’ve ever had, hands down!
ne conosco altri molto migliori
@@Sharkyl_K. unless you ate hers. You don’t know that, because you didn’t compare. How about, can imagine it’s difficult for grown children, just let people be happy and not try to make them as bitter as yourself. 👍🏻😬
The tentacles are my favorite! You did an excellent job fry. It looks delicious.
sameeee😻😻 love when i’m the only one who gets to eat them too🤣
I’m 24 and have eaten calamari for so many years and I always thought the tentacles were little octopuses until RIGHT NOW 😂
Yesss me too! They get so crunchy and a little chewy!
Eating corpses isnt cool anymore in 2023, for health, for the animals nor the planet. Choose compassion, start anew >>> Challenge 22❤
@@MercyForTheInnocent Vegetarian and veganism is a wonderful choice a person can make, that I deeply respect and admire. But that's all it is, a choice. Animals eat other animals. Humans are no different. If this sort of thing bothers you, that's OK. You CAN just scroll.
I absolutely LOVE calamari with a passion
Che meraviglia, complimenti Alessandra! Un saluto da Roma
That looks amazing. Needs cocktail sauce though.
I found that a 1:4 corn starch to ap flour ratio works wonderfully to retain that delicious crunch
"Salt and pepper" Chinese cooking technique is another good way for optimal crunch -- I believe it calls for starch as well
Best calamari I've ever had was from Quinlan's in Killarney, which is in Kerry, Ireland. The plate is pretty much one massive pile of calamari, hot, fresh, beautifully seasoned coating on perfectly cooked squid. My sister and I, as children, made a very good attempt at eating our weight in squid rings every summer when we were there on holiday. It got a bit harder as we got older because a teenager weighs a damn sight more but we still do our best at every opportunity.
Another amazing seafood restaurant, if you're ever out by Tralee direction, is Spa Seafoods. Their crab claws are absolutely to die for. A lot of what they serve is quite simple, but the skill with which everything is cooked is all the clearer for it.
This is also my favourite food and I was too intimidated to make it! Saving this so I can maybe try to make it later!
Eating corpses isnt cool anymore in 2023, for health, for the animals nor the planet. Choose compassion, start anew >>> Challenge 22❤
@@MercyForTheInnocent Ok good for you, genuinely
@@MercyForTheInnocent ah yes, eat more fruits and vegetables, because the animals and insects like bees that die in the millions on those farms for precious avocados and other fruits and vegetables is so much more humane than butchering a cow.
@@MercyForTheInnocent A corpse is the dead body of a human being. No idea where you come from, but that would indeed be a no-no in most parts of the world.
@@CD-kg9by blah blah blah all i hear is someone with a human supremacy mindset that doesnt care that animals have feelings so they just keep paying for their torture
That looks really good!!
Deep frying is really simple. Its the clean up that isnt and making enough that tossing whats left (batter, panko, oil, flour, breadcrumbs or whatever else you use) is worth it. Onion rings? Really easy and can make several orders worth in a few minutes at a restaurant. At home? Want to toss all of the oil you used after? Or the clumpy breadcrumbs or batter? You could use it for another day or two but realistically isnt typically worth it. Its a quick food thats easily marked up at restaurants if you also dont count everything else that goes into it. Congrats though you made money off of showing something “simple” and not showing any of the headaches. Also, everything looks amazing fried with fresh oil. Everything tastes better with fresh oil which is one plus that you can rely on when doing it at home. Unless again you reuse it because its a lot of oil thats going to be tossed otherwise.
it looks sooo good! do you have any issues using olive oil to fry with?
Extra virgin olive oil actually has a really high smoke point. Above 400, shouldn't be an issue for frying.
@@austinm3377400 is actually really, low. Do not use extra virgin olive oil, it has a very low smoke point relative to other cooking oils like avocado oil which is from 480 to 520
Light olive oil is also a good option
Eating corpses isnt cool anymore in 2023, for health, for the animals nor the planet. Choose compassion, start anew >>> Challenge 22❤
@@austinm3377extra virgin olive oil has a low smoke point but virgin olive oil is a much higher smoke point
Why does she sound like JOJO SIWA ??😅😭❤️❤️
This is a typical dish in Spain!! It looks incredible
This looks amazing 🤤 In Portugal we make “Lulas grelhadas” which is basically just grilled calamari with salt, pepper, lemon, drizzled with olive oil and garnished with salsa. Simple but delicious!
Ahhhh no don’t fry with Olive oil! Olive oil if heated hot enough turns into a trans fat. Trans fats Are No Bueno!
Looks delicious tho, and it also looked like a lower temp fry.
Also one of my favorites! Had no idea the "batter" would be that easy!
The process of deep frying anything at home isn’t hard, it’s just logistically a pain in the ass:
You end up with way too much oil that can only be reused a limited number of times, disposing of it responsibly is annoying, your house smells like a fast food restaurant, and there’s an elevated safety risk with hot oil. As such not everyone has the equipment like racks for drying/cooling or a metal strainer for fishing out the food.
olive oil for frying is crazy
this was my first thought.
Extra Virgin has a fairly high smoke point
Agree
@@onetallpheeesh i know it works it's just an expensive choice for frying
Depends on the type of olive oil, there are a shit ton and quite a few can be used for deep frying and don't leave a bitter taste.
Olive oil is expensive and has the lowest smoke point of all the oils. Thus you are pissing money away deep frying with it. Use peanut, palm or grapeseed oil.
Or, as a poor person alternative I prefer, vegetable oil.
This video feels like a class assignment presentation
She's a b-
That looks exactly the same as how one of my favourite restaurants made theirs! Delicious!!!
Unfortunately they closed down (following our 926th lockdown in Melbourne) but at least it was for a positive reason (to focus on family and their other restaurant… but we don’t like the other one as much). I miss them so much 😢
Brava.. looks so tasty . One of my favourite things to eat when we arrive in Calabria
Edit your videos on sound-cues......I'll pass every single time.
Love your videos. Educational, fun, positive!
If there ain’t at least pepper and garlic powder involved I can’t lol but I appreciate the foundation ma’am💪🏼
Omg, I just learned so much! Deep frying in olive oil?! 🤯 I love it! The tentacles are my absolute favorite too. I also order this pretty much whenever I see it on a menu. I once had a calamari steak sandwich in an upscale restaurant just off Fisherman’s Wharf in San Francisco, it was almost the most amazing thing I’ve ever had! Love your channel!!
I'll pass on the calamari
You fried it in olive oil? Why OO? I'm asking because the smoke point is super low on OO.
Bc Italian
Olive oil has a higher smoke point than you realise.
It can reach 410f no problems. Well beyond 375f for deep frying.
It will also be more flavorful than a neutral oil and with so few ingredients it will make a difference.
Olive oil has a smoke point of over 400, more than enough to fry.
@@jennifermax2927 no its bc its italian
سبحانك اللهم وبحمدك اشهد ان لا اله الا انت استغفرك واتوب اليك اللهم صل وسلم وبارك على رسول الله عليه افضل الصلاة والسلام سبحان الله وبحمده سبحان الله العظيم
awww i loved how ur dad looked while eating it. so proud of his daughter❤❤
I prefer grilled. Brushed with Teriyaki BBQ 😋
That looks amazing, I haven't had calamari in years and now I'm going to be craving it.🦑
Am i the only one who likes to eat the tentacle parts😢😢😢in Germany they throw away those parts and are never sold
I love fried calamari!
وضعت لك لايك 👍 لأنك لا تضع موسيقى
عمل جيد 👏 بارك الله فيك
What do I do with the used oil? Can I use it again? And for how many times? When should I throw it away?
Well, ever since your question is still open: don't put the used oil in your food (as a dressing for salad, for example). Only use it for cooking. As soon as it starts to darken - it should be disposed off. Depending on what exactly is being fried, the darkening process may be slower or quicker. Bitter taste and smell are the indication for the oil's complete expiration.
Yayyy a cook that isn't oddly sexual!! :D
Me: wow that's a lot of oil
Her: olive oil
Me: man Im too broke for that shit
I’ve missed her excellent naturals 🤤
This is way better than a twerking video
Deep frying in olive oil screams Rich
well im spanish and that doesnt look like olive oil :v
Let's go daddy's girls!!💪🏾💕
I would season my flour but you get a pass since you finished with salt
Bira, karbonat ve limon ile iyice yoğurulmalı. Bu karışımda 1 saat dinlenmeli. Yoksa sert olur. Sonrasında sadece semolina ile harmanlanmalı. Yoksa berbat olur.
Girl got like $600 of olive oil in that pot
I can not stand calamari. It tastes like I am eating a rubber band!!! Really!❤❤❤❤❤
You have just had bad calamari
23:45 ya o yıllarda çocuk oyuncular aslında çoğunlukla ünlülerin çocuklarından seçiliyordu diye biliyorum. Nepo kids dönemi nasıl olsa diye Öztürk Serengil oynamasını normal bulmuştur muhtemelen. Nevin hanımın kızacağı aklına bile gelmemiştir muhtemelen.
Born and braised (what I heard)
She said OLIVE oil she rich huh
I loved Calamari. One my favourite foods. But I don’t eat it anymore because I decided not to eat things that are more intelligent than me.
👏
Fair I guess
okay miss hourglass get it sis
where is the TARATOOOORRR SAUUUSEEEEE!!!
We eat this too in Malaysia! It’s a side dish eaten with white rice and it’s called “Sotong Goreng Tepung”, which translates to deep fried squid.
Hot olive oil is actually no bueno
Can you adopt me please
Brother just discovered peruvian "chicharrón de Pota"
Olive oil deep frying is healthier than palm oil but.....damn.....my wallet saying keep using palm oil.....
That looked PERFECT. i loooove cephalopods... But this one... Is just so tasty... And no, i don't get down with pulpo.
Nice. I season the flour when I cook them
I love this lady
I wish I liked seafood
calamares y puntillitas, chaval, it's called mediterráneo baby
Easy.... Its a pain in the rear... To clean, take off outer membrane with eyeballs staring at you, remove innards. Is a pain in the rear. I'm 100% paying instead. Cooking part is easy.
Yeh super easy, barely an inconvenience… except for getting the squid. My local walmart barely even has frozen shrimp.
Ohhh, I was confused at the first time you called it "calamari" and I thought it was called....a squid.
We called it "Enus" around my hometown in Banyuwangi 😂
Okaayy, new vocab unlocked ✨
Just found this channel. So happy.
Can't take anymore casseroles with processed plastic ingredients from Walmart
Fried is okay but what's with the unnecessary definition...... Just say fried squid
Cutting the bags of is a massive mistake, you pull the head off, then remove the plastic spine. Also, wtf would you crumb fresh squid
So was escaping religious prosecution worth leaving Italy behind? 😂
Omg yuuum you're my favorite chef lol I wanna try out your calamari recipe 😅 it's my favorite appetizer
Use wheat flour instead of AP flour. Wheat flour does a great job of keeping it crispier than AP flour. Semolina is a must for Italian calamaris.
Request- please 🙏🏻 stop using plastic chopping boards..stay healthy! 😁
IF HEAVEN HAD A PHONELINE 0800 (Calamari are round like o's and eights).
I would NEVER use olive oil to deep fry.
1. It's too expensive
2. The smoke point is too low
3. It's too expensive
By the time my friends visit me, I'm making this. And they'll ask me "what is that?"...
"They're fried spiders"
Actually, fried calamari is also quite popular in Japan.
Typically, the dish is served with some mayonnaise and lemon.
Quick question: if eating fried calamari makes my jaw sore, was it because I didn’t cook it right, or just that I’m eating too much?
This reminds me of my high school’s lunch.
For those of you vising greece, heads up, our calamari in restaurants is 99/100 times frozen, not fresh. Taste is almost the same, however.
After we have been watching your culinary school dairy. Now your dad recipe is your favorite part. 😅
Walker? Delta Force? Tell me he isn't going to do unspeakable crimes.
Although my pocket doesn't approve, finally and literally the first food cooking video on RUclips that uses olive oil to fry something. We have freaking teslas but no cheap good quality olive oil to deep fry things 😭
The only one thing I do differently is I don't use olive oil. Olive oil has a low smoke point and tastes bad if heat up to high temperature. Use cheaper sunflower/vegetable oil for this, you save money and no chance of burning the oil. Other than that your dad makes this, exactly the same as me. My family are from Sardo BTW, was this is island you mentioned ❤
So lucky who be your husband..in terengganu & kelantan malaysia we call sotong celup tepung...try see in youtube to watch