Spicy Calamari Recipe
Cherry Pepper Aioli, Pomodoro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Cherry Pepper Aioli
Pomodoro Sauce
Method
Calamari Preparation
- 1
Prepare the Calamari
Clean the calamari by removing the outer skin and insides. Cut the bodies into rings and set aside.
- 2
Coat the Calamari
In a bowl, combine flour, cornstarch, salt, black pepper, and cayenne pepper. In another bowl, whisk the eggs. Dip the calamari rings first in the egg, then in the flour mixture, ensuring even coating.
- 3
Fry the Calamari
In a large pot, heat the vegetable oil over medium-high heat. Once hot, fry the calamari in batches until golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Cherry Pepper Aioli Preparation
- 4
Mix the Aioli
In a bowl, combine mayonnaise, finely chopped cherry peppers, minced garlic, lemon juice, and salt. Mix well until smooth and fully combined. Set aside.