3 Reviews

Yesterday we took our new (well second hand upgrade on the old runabout) for a 1/2 day out and well we had to wet a line but no fish but the squid were about and we caught a large and a small one - I used the small one which once cleaned (didn't catch the DH in time while he was cleaning but the tentacles ended up in the bait bucket) so in flaps and hood on the small squid I had just over 4 oz. so I made a half recipe as an entree for the DH and I and we thoroughly enjoyed but both agreed we would try one change and that is to use cornflour/cornstarch for the flour to give a slightly more crispy taste but the flavours were wonderful and the DH and I were both thinking hmmm maybe we should have used the other large squid. We served it very simply with lemon wedges. Thank you Julesong.

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I'mPat February 14, 2010

Fall is squid jigging season here in the Puget Sound, and our fishing household brings home loads of fresh squid. This is just one of the ways we like to make them. Do try to use Szechuan peppercorns, if you can, because their flavor is so unique and great in this dish. Wonderful flavor!

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Steingrim September 29, 2007

Excellent calamari. I was sure I had some szechuan peppercorns, but didn't so had to omit those. I used a teaspoon of garlic salt in place of some of the sea salt and garlic powder. Dipped them in sriracha spiked aioli.

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iris5555 February 26, 2006
Szechuan Peppered Calamari (Salt and Pepper Squid)