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
- Pickled Sweet Peppers:
- 8 sweet peppers, ends trimmed and cut into rings
- 1 cup water
- 1/2 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 3 cloves of garlic, halved
- pinch of crushed red pepper
- 1 teaspoon sea salt
- 2 teaspoons peppercorns
- Pan-Fried Calamari:
- 1/2 pound squid (rings and/or tentacles)
- 2 eggs
- 1 tablespoon unsweetened almond milk (or Stupid Easy Paleo’s homemade almond milk)
- 1/2 cup cassava flour (Otto’s Naturals Cassava Flour is the best!)
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 3 tablespoons avocado oil (or preferred cooking oil)
- 2 tablespoons Sriracha (or Nom Nom’s homemade Whole 30 Sriracha)
- 1 tablespoon raw honey
- a small handful of mint leaves, chopped
- 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.