Crispy calamari with lemon and parsley rice

Ingredients

Squid: 2 cup calamari tubes and tentacles 1 cup cake flour 2 Tbs cornflour 1 tsp paprika 1 tsp salt 1 tsp freshly milled pepper Cooking oil, for deep-frying

2 lemons, cut into wedges Parsley, for garnishing Rice: 1 cup long-grain rice, cooked according to package instructions Juice and zest of 1 lemon 3 Tbs chopped flat-leaf parsley Salt and pepper to taste

Method

Heat the oil for deep-frying.

Combine the flours, paprika, salt and pepper.

Coat the calamari with the flour mixture and fryin batches for about 2 minutes until golden and crispy.

Place on paper towel and sprinkle with more freshly milled salt and pepper if needed.

Combine the cooked rice with the lemon juice, zest and parsley.

Season well.

Pile the fried calamari onto a serving dish with lemon wedges and parsley and serve with the rice.

Enjoy with a Greek salad.

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