Frito misto #calamari #seafood #scallops #shrimp #italy #recipe #food #cook #cooking

Fritto Misto

We went out for dinner the other night and ordered a calamari appetizer to start 🦑. The second it hit the table, Mama took one bite and gave us that look… you know the one 👀 the “why did you order this, I can make it better at home” look.

So this Sunday she proved her point 😂 Instead of our usual Sunday classics, she decided we were doing a full on seafood feast and led with her famous Fritto Misto.

Perfectly crispy squid, shrimp and scallops straight out of the oil and onto the table, finished with a squeeze of lemon 🍋. One bite and everyone agreed… yes, Mama was absolutely right. We definitely should’ve just waited and had it at home 😅💯
What do you think?

Family 1 — Restaurant 0 😆

Ingredients
• 2 cups Caputo flour
• 2 lbs whole squid
• 10 shrimp
• 10 scallops
• ½ tsp black pepper
• ½ tsp salt
• 2 cups vegetable oil
• Lemon wedges, for serving

Instructions
1. Rinse the seafood and pat completely dry with paper towels. Cut squid into ¼-inch rings, leaving the tentacles whole.
2. In a bowl, combine flour with salt and pepper, then toss in the squid until evenly coated. Shake off any excess.
3. Heat the oil in a large pan over medium-high heat. Test by adding a small pinch of flour—if it sizzles, the oil is ready.
4. Fry the coated squid in batches, making sure not to overcrowd the pan. Cook until light golden, turning occasionally.
5. Remove and drain on paper towels. Season immediately with salt and serve hot with fresh lemon wedges.

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[Music] Somewhere beyond the sea, somewhere waiting for me, my lover stands on golden sand and watches the ships that go sailing somewhere. on the sea. She’s there watching for me. If I could fly like birds on high and straight to her arms, I’d go sailing. [Music] It’s far beyond the star. It’s near beyond the moon.