This is a proper classic and one of my favourites. Even better, the whole family loves it so it’s a real winner.

Whilst away this summer in Portugal staying with family, one of the joys is to have some time in the kitchen and take advantage of the excellent fresh fish that is available as well as the ice cold Super Bock beer to wash it down.

So this is one of several guest kitchen takeovers to feature this summer from Casa de Pipes.

The fiddly bit that not everyone likes is prepping the squid.

It's pretty simple to do and there are plenty of youtube videos if you are not sure, or ask your fishmonger to do the hard work for you as they will make light work of it.

I've put a quick description below but there are no pictures as its a messy job and not ideal to get the pictures.

Step 1 - Squid prep

• Do all this prep in the sink and mostly under running water

• Get a sharpish utility knife, a sharp pair of kitchen scissors and a bowl in your sink

• First remove the body from the insides by pulling the head and tentacles

• Remove the cartilage piece from inside the body

• Give the inside of the body a good clean out

• Remove the skin, running water will help loosen it and a little scrape from the knife can get it going

• The wings can be removed, skinned and also used

• Now onto the tentacles. With the scissors, cut between the eyes and the tentacles

• With the tentacles, pop your finger through the middle to remove the beak and the muscles its connected to. It should pop right out

• Give the tentacles a good rub under running water between your hands to remove some of the suckers and any loose skin

• Finally, on a board or with the scissors, cut the body into rings and the wings into strips 

  
  

Step 2 - Make your batter

• In a large bowl, add the flour, paprika, beer, salt and pepper

• Whisk well and set aside

Step 3 - Cooking prep

• Put the oven on 100C with a large bowl lined with some kitchen paper in to warm through

• Get a deep frying pan or bigger and heat your oil to 185C

• Add some plain flour to a bowl for pre-batter dusting
  
  

Step 4 - Get your cook on

• In batches, take some squid slices, give a quick dusting of flour, a good dunk in the batter and carefully drop into the hot oil

• Cook until they start to turn brown and float

• Remove and transfer to a the warm bowl in the oven

• Repeat until all done

• The tentacles will need a little help with the dusting as you want the flour to get in amongst them - same with the batter

• They will also take a little longer to cook 

Step 5 - Serve

• Keep it simple and serve with some wedges of lemon and a cold drink, though having a pot of mayonnaise on the side also doesn't go a miss. Garlic mayo works a treat

Beer Battered Calamari

• 1kg squid

• 150g of plain flour

• 1 bottle of lager

• Salt and pepper

• 2 tsp paprika

• Extra plain flour for dusting

• Oil for deep frying

• 1 lemon