Honey-Sriracha Calamari with Pickled Peppers

Serves: 2
Time: 10 minutes
Difficulty: Easy

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

Ingredients

• 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

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Directions

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.
Enjoy!

Ingredients

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

Directions

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.
Enjoy!

Share This Recipe

Print Recipe Card