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Spiced Calamari paired with Crémant d'Alsace

Spiced Calamari

Course Appetizer
Cuisine Seafood
Keyword Calamari
Author adapted from "Persiana" Sabrina Ghayour


  • 3 cups canola oil, for frying
  • 1 lb. squid tubes and tentacles, cleaned (frozen works well)
  • 1 tablespoons freshly ground black pepper
  • 1 tablespoons crushed sea salt flakes, less if using table salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Piment d'Espelette
  • 1/2 scant cup flour


  • Put the canola oil in a large stock pot over high heat. Get the oil very hot but not smoking.
  • While the oil warms up, cut the squid tubes into 1/2 inch thick rings and leave the tentacles whole. Dry them well with paper towels.
  • In a wide medium bowl, add black pepper, salt, cumin, coriander, Piment d' Espelette and flour. Mix well. 
  • Add the squid to the spice flour mixture. Lightly toss and coat the squid.
  • Shake off excess coating from squid and fry them in batches. Cook for about one to one and half minutes or until golden in color. Remove with a slotted spoon to a plate lined with paper towels. Serve hot with aioli and a glass of Crémant d' Alsace.