Crispy Calamari with Lemon, Parsley and Chorizo rice

A gorgeous Calamari recipe from Mike Corbin, head chef at The Metropole Hotel…

Serves 4

You will need

  • Squid tubes 400g
  • Chorizo 100g, finely diced
  • Red onion 1, finely diced
  • Parsley 3 sprigs, chopped
  • Green pepper 1, finely diced
  • Long grain rice 250g
  • Panko breadcrumbs
  • Smoked paprika 1 tsp
  • Lemons 2
  • Sherry vinegar
  • Plain flour 1 cup, seasoned
  • Eggs 4
  • Olive oil
  • Chicken stock for cooking


  1. Rinse the calamari under cold water and dry with kitchen towel.
  2. Put the flour into a mixing bowl. Whisk the eggs in a second bowl and put the breadcrumbs into a third bowl. Cut the squid into pieces and lightly flour it, then coat in the egg mixture and coat in the breadcrumbs. Place onto a dry tray.
  3. Pre-heat the frying oil to 180°c.
  4. Cook the rice in a little chicken stock, drain and set aside.
  5. Fry the onion in some olive oil and when it starts to soften add the green pepper, chorizo and paprika. Sweat for 2-3 minutes then add the rice and parsley, a tiny splash of vinegar and a squeeze of lemon juice. Season to taste.
  6. Fry the calamari for approximately 1 minute until golden. Remove excess oil by placing it on kitchen towel.
  7. Serve the calamari on a bed of rice with a fresh salad and a lemon wedge.