Calamari Recipe
Red & green peppers, lemon wheels, lemon garlic aioli.
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Ingredients
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Calamari
Lemon Garlic Aioli
Method
Lemon Garlic Aioli
- 1
Make aioli
In a small bowl combine 1/2 cup mayonnaise, minced garlic (2 cloves), 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard and 1 teaspoon olive oil. Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste and adjust. Chill in refrigerator while preparing calamari to let flavors meld (at least 15 minutes).
Calamari
- 2
Prep squid and peppers
Pat 1 lb squid rings and tentacles dry with paper towels. Place in a bowl and pour 1/2 cup buttermilk over them; let sit 10 minutes (this tenderizes and helps coating adhere). Meanwhile, thinly slice 1/2 cup red bell pepper and 1/2 cup green bell pepper into slender strips and set aside. Slice 4 lemon wheels for garnish.
- 3
Make dredge
In a shallow bowl or platter whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon garlic powder until evenly combined.
- 4
- 5
Dredge and fry calamari
Working in small batches to avoid crowding, remove squid from buttermilk letting excess drip off, then toss pieces in the flour mixture to fully coat, shaking off excess. Carefully add a single layer of coated squid to hot oil and fry 1 to 1 1/2 minutes until golden and crisp. Use a slotted spoon to transfer fried calamari to a paper towel-lined tray. Repeat with remaining squid.
- 6
Sauté peppers (optional)
After frying the calamari, reduce heat to medium and, using 1 tablespoon of the used oil or a little fresh oil in the same skillet, quickly sauté the red and green pepper strips 1 to 2 minutes just until slightly softened but still bright. Season with a pinch of salt. This step is optional but recommended for warmth and color.
- 7