Missing the crispy, warm crunch of calamari? Well, look no further, Paleo calamari is here! You can have your crunch and calamari too!
This is a simple recipe that makes your taste buds come alive. Coconut flour adds a light texture that gives a unique but delicious flavor to your beloved calamari.
Serve with your favorite Paleo tomato sauce or marinara. This is a great dinner party appetizer that will be sure to impress your guests. Enjoy! Just be careful, like frying anything, it splatters when it cooks. Definitely a time to take out that under-used splatter guard to keep your clothes as fresh as your Paleo Calamari.
- 3-4 Squids (cleaned, scored and sliced into rings and tentacles)
- 1/4 cup Coconut flour
- 2 Eggs (beaten)
- 4 tbsp Coconut oil (for frying)
- Paleo tomato sauce
Add the squid to the eggs, toss to coat.
In a separate bowl, add the squid and coconut flour. Toss to coat. Set aside while oil heats.
Add the oil to a high-sided skillet or pan over medium-high heat.
Add the calamari to the hot oil. Be careful, it will splatter.
Cook on each side 3 to 4 minutes, or until golden brown.
Set aside on a paper towel lined plate.
Serve with tomato sauce for dipping.
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