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Portuguese Style Fried Calamari with Spicy Vinho Verde Sauce Recipe

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4 from 15 reviews

This Portuguese Style Fried Calamari recipe, known as Lulas Fritas, features tender squid rings coated in a flavorful seasoned flour mixture, fried to golden perfection, and served with a tangy homemade hot sauce infused with vinho verde and fresh lemon juice. A perfect appetizer or snack with a crispy exterior and a tender bite.

Ingredients

Calamari and Coating

  • 1 pound frozen calamari rings (defrosted)
  • ¾ cups all-purpose flour
  • ¾ cups cornstarch
  • 4 teaspoons paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ¼ teaspoon black pepper
  • 1 packet sazon con azafran (optional)
  • 2 eggs

Frying

  • 5 cups canola or peanut oil
  • 2 tablespoons salted butter

Sauce

  • ⅔ cup hot sauce
  • 2 tablespoons vinho verde (or any non-sweet white wine)
  • a few drops of fresh lemon juice

Garnish

  • Fresh cilantro
  • Lemon wedges
  • Sliced olives
  • Banana peppers

Instructions

  1. Prepare the Sauce: Melt the butter in a small saucepan over low heat. Slowly add the vinho verde and a few drops of fresh lemon juice. Allow the alcohol in the wine to cook off for 1-2 minutes, then whisk in the hot sauce. Once the sauce starts to simmer, remove from heat and set aside.
  2. Rinse and Drain Calamari: Rinse the defrosted squid rings under cold water and drain well. There is no need to pat them dry before coating.
  3. Heat the Oil: Pour the canola or peanut oil into a deep skillet or Dutch oven and heat it over high heat until it reaches 425°F (218°C). This may take some time, so continue with the next steps while waiting.
  4. Mix the Dry Coating: In a large bowl, combine the all-purpose flour, cornstarch, paprika, kosher salt, onion powder, garlic powder, black pepper, and optional sazon con azafran packet. Whisk together until well incorporated.
  5. Make the Egg Wash: In a small bowl, beat the eggs thoroughly to create the egg wash and set aside.
  6. Dredge the Calamari: One at a time, dip each squid ring into the egg wash, then immediately dredge into the seasoned flour mixture, ensuring full coverage. Place the coated rings spaced apart on a plate to avoid sticking. Use two plates if necessary.
  7. Fry the Calamari in Batches: When the oil is hot, work in small batches of 5-6 rings. Give each batch an additional light coating of flour without dipping back into the egg wash. Shake off any excess flour, then carefully place the rings into the oil. Fry for about 1 minute or until they turn golden-orange and crispy.
  8. Drain Excess Oil: Transfer the fried calamari onto a metal cooling rack in a single layer to drain excess oil. Avoid piling the rings to maintain crispness.
  9. Serve and Garnish: Once all calamari are fried and drained, arrange them on a serving platter. Garnish with fresh cilantro, lemon wedges, sliced olives, and banana peppers. Serve the prepared hot sauce on the side for dipping.

Notes

  • Ensure oil temperature is steady at 425°F for perfectly crispy calamari.
  • Do not overcrowd the pan when frying to maintain oil temperature and even cooking.
  • Using cornstarch in the coating helps achieve an ultra-crispy texture.
  • The optional sazon con azafran adds authentic Portuguese flavor but can be omitted if unavailable.
  • The sauce can be adjusted to your preferred spice level by varying the amount of hot sauce.
  • Allow fried calamari to drain on a rack rather than paper towels to prevent sogginess.

Find it online: https://marthatasty.com/portuguese-style-fried-calamari-with-spicy-vinho-verde-sauce-recipe/