Cactus-Cured Cowboy Calamari
This recipe for cactus-cured cowboy calamari is a unique and flavorful twist on a classic dish. The calamari is marinated in a mixture of lime juice, orange juice, cactus juice, salt, and pepper, then dredged in almond flour and coconut flour and air-fried until golden brown and crispy. The result is a tender and juicy calamari with a slightly sweet and tangy flavor.
The origins of cactus-cured cowboy calamari are shrouded in mystery, but it is believed to have originated in the American Southwest, where cowboys would often use cactus juice to cure their meat. The cactus juice would help to tenderize the meat and give it a unique flavor. Over time, this technique was adapted to seafood, and cactus-cured cowboy calamari was born. Today, this dish is a popular appetizer or main course in many restaurants and homes across the country.
Cactus-Cured Cowboy Calamari Cactus-Cured Cowboy Calamari Cactus-Cured Cowboy Calamari Cactus-Cured Cowboy Calamari
Prep time: 15 | Cook time: 10 | Serves: 2
Ingredients
  • 1 lb fresh calamari rings
  • 1/4 cup fresh lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1 cactus leaf, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
Instructions
  1. In a large bowl, whisk together the lime juice, orange juice, cactus juice, salt, and pepper.
  2. Add the calamari rings to the marinade and stir to coat.
  3. Cover the bowl and refrigerate for at least 2 hours, or up to overnight.
  4. When ready to cook, remove the calamari from the marinade and pat dry.
  5. In a shallow dish, whisk together the almond flour and coconut flour.
  6. Dredge the calamari rings in the flour mixture.
  7. Place the calamari rings in the air fryer basket and cook at 400 degrees Fahrenheit for 8-10 minutes, or until golden brown and crispy.
  8. Serve with your favorite dipping sauce.
Why It Works
  • The lime juice and orange juice help to tenderize the calamari and give it a bright, citrusy flavor.
  • The cactus juice adds a slightly sweet and tangy flavor to the calamari.
  • The almond flour and coconut flour create a crispy coating that helps to seal in the juices.
  • Air-frying the calamari results in a tender and juicy interior with a crispy exterior.