Receta Honey-Sriracha Calamari with Pickled Peppers
I love, love a similar dish that is offered at a place here in Louisville called Mussel and Burger Bar. This Honey-Sriracha Calamari with Pickled Peppers is my paleo version inspired by their very lovely dish.
You may also be interested in these other recipes from Cavegirl Cuisine:
- 15 Cassava Flour recipes
- Honey-Sriracha Calamari with Pickled Peppers
Directions
Combine ingredients from the Pickled Sweet Peppers section. Cover and refrigerate for 24 hours.
Clean squid and set aside in a bowl of water while preparing everything else.
In one small bowl, whisk together eggs and almond milk.
In another small bowl, sift together flour, paprika, salt, and garlic powder.
In a medium bowl, whisk together honey and Sriracha. Set aside.
Drain calamari and dry by dabbing with a paper towel.
Heat oil on medium-high heat in a large skillet.
Dip calamari in egg mixture and then dredge in the flour mixture.
Cook until calamari is browned and tender…just a minute or two per side. Don’t overcrowd the pan or overcook (calamari will become rubbery). Do a test run to get your rhythm. Remove calamari to a paper towel-lined plate.
Toss cooked calamari in the honey-Sriracha blend.
Serve immediately with pickled peppers and chopped mint leaves.
Enjoy!