Paprika Crumbed Calamari

Paprika Crumbed Calamari

Preparation 10 mins Cooking 5 mins Serves 4-6


  • 500g fresh calamari, cut into 1 cm thick rings
  • ¾ cup plain flour
  • 1 tbsp. smoked paprika
  • Salt and pepper, to taste
  • 2 eggs, whisked
  • 2 cups panko breadcrumbs
  • 1 tbsp. MasterFoods Paprika Ground
  • Vegetable oil for deep frying
  • ⅓ cup MasterFoods Thousand Island Dressing
  • Lemon wedges and green salad, to serve

Cooking Instructions:

  1. Heat the oil in wok or deep pan ready for frying and pre-heat oven to 150°C. Add the smoked paprika the flour and season with salt and pepper.
  2. Set up a dredging station with seasoned flour, eggs, and panko breadcrumbs alongside each other. Add calamari rings a few at a time first into the flour, then the egg, then the breadcrumbs, shaking off the excess.
  3. Fry rings in batches for 2-3 minutes until golden, then transfer to a wire rack set over a baking tray. Sprinkle over paprika and place in the oven to keep warm until all rings are cooked.
  4. Serve with lemon wedges, fresh green salad and Thousand Island dressing on the side.



  • To save time the coating and prep can be done in advance and chilled until ready to cook.
  • Also great with MasterFoods Tartare Sauce or MasterFoods Sweet Thai Chilli Sauce.

Print this recipe