Mix NoMU Hooked, salt and pepper into flour.
In a bowl, toss the calamari rings in the seasoned flour, shaking off the excess before frying.
Heat the oil in a pot or deep-fryer. Test the heat with a small piece of bread – if it sizzles the oil is ready.
Cook the calamari in batches till golden and crispy.
Drain on absorbent paper, season with a pinch of paprika and another grind of salt.
Serve with lemon wedges and allioli. Makes 8 tapas servings.
Wine suggestions
Cava in Spain often accompanies savouries, aperitifs and desserts. It is sometimes drunk throughout the meal when a variety of different flavours are served - making it ideal for tapas. For this calamari, I suggest Raventos I Blanc Brut Nature. It is creamy and fresh using the varietals Macabeo, Xarel-lo Parellado y (a little chardonnay from the Penedés region of Catalonia). If you prefer Champagne: Delamotte Brut, 50% chardonnay, 30% pinot noir and 20% pinot meunier. It has notes of fruits like apple and pineapples with a fresh, good acidity.
