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Honey-Sriracha Calamari with Pickled Peppers

Honey-Sriracha Calamari with Pickled Peppers

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

Pick up a bag of Otto's Cassava Flour

Pan-Fried Honey-Sriracha Calamari with Pickled PeppersHoney-Sriracha Calamari with Pickled Peppers

Pick up a bag of Otto's Cassava Flour

Ingredients

Directions

  1. Combine ingredients from the Pickled Sweet Peppers section. Cover and refrigerate for 24 hours.
  2. Clean squid and set aside in a bowl of water while preparing everything else.
  3. In one small bowl, whisk together eggs and almond milk.
  4. In another small bowl, sift together flour, paprika, salt, and garlic powder.
  5. In a medium bowl, whisk together honey and Sriracha. Set aside.
  6. Drain calamari and dry by dabbing with a paper towel.
  7. Heat oil on medium-high heat in a large skillet.
  8. Dip calamari in egg mixture and then dredge in the flour mixture.
  9. 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.
  10. Toss cooked calamari in the honey-Sriracha blend.
  11. Serve immediately with pickled peppers and chopped mint leaves.
  12. Enjoy!

Ingredients

Directions

  1. Combine ingredients from the Pickled Sweet Peppers section. Cover and refrigerate for 24 hours.
  2. Clean squid and set aside in a bowl of water while preparing everything else.
  3. In one small bowl, whisk together eggs and almond milk.
  4. In another small bowl, sift together flour, paprika, salt, and garlic powder.
  5. In a medium bowl, whisk together honey and Sriracha. Set aside.
  6. Drain calamari and dry by dabbing with a paper towel.
  7. Heat oil on medium-high heat in a large skillet.
  8. Dip calamari in egg mixture and then dredge in the flour mixture.
  9. 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.
  10. Toss cooked calamari in the honey-Sriracha blend.
  11. Serve immediately with pickled peppers and chopped mint leaves.
  12. Enjoy!