Calamari Recipe
flash fried, peppers, tomatoes, caper beurre blanc
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Ingredients
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Calamari
Vegetable Medley
Caper Beurre Blanc Sauce
Method
Prepare the Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold running water, then remove the head and innards. Slice the body into rings and leave the tentacles whole. Pat them dry with paper towels.
- 2
Prepare the Breading
In a bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well to ensure an even distribution of the seasoning.
Fry the Calamari
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Calamari
Dredge the calamari rings and tentacles in the flour mixture until well-coated. Shake off any excess flour.
- 5
Fry the Calamari
Carefully place the breaded calamari into the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Prepare the Vegetable Medley
- 6
Chop the Vegetables
Slice the red and yellow bell peppers into strips, and halve the cherry tomatoes.
- 7
Sauté the Vegetables
In a separate pan, heat a little olive oil over medium heat. Add the bell peppers and cherry tomatoes, sautéing until just tender, about 5 minutes. Season with salt and pepper to taste.
Make the Caper Beurre Blanc Sauce
- 8
Prepare the Shallots
Finely chop the shallots and set aside.
- 9
Make the Sauce Base
In a small saucepan, combine the chopped shallots and white wine. Bring to a simmer and reduce until about 2 tablespoons of liquid remain.
- 10
Finish the Sauce
Remove from heat and whisk in the cold unsalted butter, one tablespoon at a time, until the sauce is emulsified and smooth. Stir in the capers and lemon juice.
Plate the Dish
- 11
Assemble the Plate
On a large serving platter, arrange the fried calamari, sautéed vegetables, and drizzle with the caper beurre blanc sauce. Serve immediately.