Calamari Recipe
Fried Calamari, Roasted Red Bell Peppers, Pepperoncini, Marinara Sauce, Chili Ancho Aioli
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
Roasted Red Bell Peppers
Chili Ancho Aioli
For Serving
Method
Prepare the Roasted Red Bell Peppers
- 1
Roast the Peppers
Preheat the oven to 450°F (232°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until the skins are blistered and charred. Remove from the oven, cover with foil for 10 minutes, then peel off the skins and set aside.
Prepare the Chili Ancho Aioli
- 2
Mix the Aioli
In a bowl, combine mayonnaise, chili ancho powder, minced garlic, and lemon juice. Mix well until all ingredients are combined. Adjust seasoning with salt if necessary. Refrigerate until ready to serve.
Prepare the Calamari
- 3
Coat the Calamari
In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Dredge the cleaned calamari rings in the mixture, shaking off any excess.
- 4
Fry the Calamari
Heat vegetable oil in a deep skillet over medium-high heat. Once the oil is hot (about 350°F or 175°C), add the coated calamari in batches. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve
- 5
Plate the Dish
On a serving platter, arrange the fried calamari, roasted red bell peppers, and pepperoncini. Serve with marinara sauce and chili ancho aioli on the side for dipping.
