Calamari Recipe
Crispy calamari, pepperoncini, arrabbiata sauce, lemon aioli
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Ingredients
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Crispy Calamari
Pepperoncini
Arrabbiata Sauce
Lemon Aioli
Method
Prepare the Calamari
- 1
Rinse and Dry
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Prepare the Coating
In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- 3
Coat the Calamari
Dredge the dried calamari rings in the flour mixture until well coated.
Fry the Calamari
- 4
Heat the Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, frying for about 2-3 minutes or until golden brown and crispy.
- 6
Drain
Use a slotted spoon to remove the calamari from the oil and drain on paper towels. Season with additional salt if desired.
Prepare the Arrabbiata Sauce
- 7
- 8
Add Tomatoes and Seasonings
Pour in the canned crushed tomatoes, then add red pepper flakes, salt, black pepper, chopped basil, and sugar. Stir to combine.
- 9
Simmer
Reduce heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.
Prepare the Lemon Aioli
- 10
Mix Ingredients
In a small bowl, combine mayonnaise, minced garlic, lemon juice, lemon zest, and salt. Mix until smooth.
- 11
Refrigerate
Cover the aioli and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve
- 12
Plate the Dish
On a serving platter, arrange the crispy calamari and garnish with pepperoncini.
- 13
Serve with Sauces
Serve the calamari with a side of arrabbiata sauce and lemon aioli for dipping.
