Calamari Recipe
Lightly fried point Judith calamari, cherry peppers, garlic, lemon aioli
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Ingredients
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Main Ingredients
Lemon Aioli
Method
Calamari Preparation
- 1
Clean and Cut Calamari
Rinse the calamari under cold water. Remove the skin and cut the calamari into rings about 1/2 inch thick.
- 2
Prepare Cherry Peppers
Slice the cherry peppers in half and remove seeds if desired. Set aside.
- 3
Prepare Flour Mixture
In a mixing bowl, combine the all-purpose flour, paprika, salt, and black pepper. Mix well.
- 4
Coat Calamari
Dredge the calamari rings in the flour mixture until fully coated. Shake off any excess flour.
- 5
Heat Oil
In a deep skillet, heat the vegetable oil over medium-high heat until hot (around 350°F or 175°C).
- 6
Fry Calamari
Carefully add the coated calamari to the hot oil in batches, frying until golden brown (about 2-3 minutes). Remove and drain on paper towels.
- 7
Fry Cherry Peppers
In the same oil, fry the cherry peppers for about 1 minute until they are slightly blistered. Remove and drain on paper towels.
Lemon Aioli Preparation
- 8
Mix Aioli Ingredients
In a small bowl, combine the mayonnaise, lemon juice, garlic powder, and salt. Whisk until smooth and well combined.
- 9
Chill Aioli
Cover the aioli and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serving
- 10
Plate the Dish
Serve the fried calamari hot, garnished with the fried cherry peppers, and accompanied by the lemon aioli for dipping.