Calamari Steak

  

         

          Before I was GF I was in love. I was in love with all that was fried, breaded, flaky, crunchy, and deadly, and I was love sick! When I finally went GF I lost some yummy things, but ultimately I had no choice and I am much better off. I know I can never go back but every once in awhile I pass some greasy spoon or snack shack and I take a deep whiff of the magic that is a’fryin. My most missed fried nibblie is calamari: those devilishly crispy, spicy, rubber bands of love.  One day, as I was waiting for a Thai tea at my favorite Boba joint they brought out some calamari from the back.  It looked so good I decided this was my next recipe to tackle.

 I no longer eat fried food at all because of the wheat that coats these foods and the “dirty oil” (most restaurants do not have fryers for breaded foods, and one for non-breaded items like French fries). Besides, I shouldn’t have to mention how fattening fried food is. So my goal was not to make the same calamari I remembered from those family dinners at Olive Garden, but instead a healthier version that I can enjoy without feeling the guilt that forces me to tell myself, “Ugh, I am going to have to run tomorrow!” (though I never actually do). I opted for calamari steak!

I was able to find some beautiful and inexpensive calamari streaks at my local market. I got to work!

Calamari Steak

First rinse and lightly pat steaks dry. If they are a bit moist that is great. They should not be drippy. Heat a non stick pan with the bottom drizzled with olive oil (or oil of your choice). Heat medium/high

¾ c. of rice four

1 T. Sea Salt

1 T. Garlic Powder

Lemon Pepper to taste (I use a lot)

Mix these ingredients in the flour. Dredge these steaks in the flour seasoning mixture. Lay steaks in pan. Do not crowd these bad boys. Lightly brown each side. When they are done the edges will be slightly firm, the coating crispy and the center juicy!