Crispy Calamari* Recipe
Calabrian aioli, garlic marinara sauce
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Ingredients
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Crispy Calamari
Calabrian Aioli
Garlic Marinara Sauce
Method
Crispy Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Make the Breading
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.
- 3
Soak in Buttermilk
Place the calamari rings in another bowl and cover them with buttermilk. Let them soak for at least 30 minutes.
- 4
Coat the Calamari
Remove the calamari from the buttermilk and let the excess drip off. Dredge each ring in the flour mixture until evenly coated.
- 5
Fry the Calamari
In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the calamari in batches, about 2-3 minutes per batch, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Calabrian Aioli
- 6
Combine Ingredients
In a small bowl, combine the mayonnaise, Calabrian chili paste, minced garlic, lemon juice, and salt. Mix until smooth.
- 7
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.
Garlic Marinara Sauce
- 8
- 9
Add Tomatoes and Spices
Stir in the canned crushed tomatoes, dried oregano, dried basil, red pepper flakes, and salt. Bring to a simmer.
- 10
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.