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Restaurants›Chomp Kitchen and Drinks›Pesto Calamari Recipe

Pesto Calamari Recipe

Name: Chomp Kitchen and Drinks Pesto Calamari Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 lb calamari tubes and tentacles, cleaned; 1 cup all-purpose flour; 0.25 cup cornstarch; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 0.5 tsp paprika; 0.75 cup cold sparkling water; 4 cups vegetable oil (for frying); 0.5 cup mayonnaise; 0.25 cup basil pesto (store-bought or homemade); 1 tbsp fresh lemon juice; 0.5 tsp garlic, finely grated; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cup sundried tomatoes (oil-packed), thinly sliced; 0.25 cup pickled cherry peppers, thinly sliced; 2 tbsp capers, well drained; 4 to taste lemon wedges; 8 each fresh basil leaves, small; 0.25 tsp kosher salt

Inspired by Chomp Kitchen and Drinks

Time35m

Serves3

fried calamari, cherry peppers, sundried tomatoes, pesto aioli, fried capers, lemon

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Ingredients

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Calamari & Coating

1 lb calamari tubes and tentacles, cleaned

1 cup 00 bread flour

1/4 cup Cornstarch

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins paprika

3/4 cup cold sparkling water

4 cups vegetable oil (for frying)

Pesto Aioli

1/2 cup Mayonnaise

1/4 cup basil pesto (store-bought or homemade)

1 tbsp fresh lemon juice

1/2 tsp garlic, finely grated

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finish & Garnish

1/4 cup sundried tomatoes (oil-packed), thinly sliced

1/4 cup pickled cherry peppers, thinly sliced

2 tbsp capers, well drained

4 to taste lemon wedges

8 each fresh basil leaves, small

1/4 tsp kosher salt

Method

Calamari & Coating

Prep calamari

Pat the cleaned calamari tubes and tentacles thoroughly dry with paper towels. Slice tubes into 1/2-inch rings. Make sure pieces are as dry as possible to help the batter adhere and to prevent oil splatter.

Make dry mix

In a shallow bowl or wide dish combine the all-purpose flour, cornstarch, fine sea salt, black pepper and paprika. Whisk to evenly distribute.

Make light batter

Gradually whisk the cold sparkling water into the dry mix until a slightly lumpy, light batter forms — it should be thicker than tempura batter but still fluid enough to lightly coat. Keep batter cold: place bowl over another bowl filled with ice if your kitchen is warm.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float to the surface immediately.

Fry calamari

Working in small batches (do not overcrowd), toss calamari rings and tentacles in the batter to coat, then gently shake off excess and carefully add to the hot oil. Fry until golden and crisp, about 1.5–2 minutes per batch. Use a slotted spoon to transfer fried calamari to a paper towel–lined tray. Immediately season lightly with kosher salt.

Keep warm and crisp

If making multiple batches, keep cooked calamari in a single layer on a sheet pan in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining batches.

Pesto Aioli

While the oil heats and/or calamari rests, make the pesto aioli: in a small bowl combine mayonnaise, basil pesto, fresh lemon juice, grated garlic, salt and black pepper. Whisk until smooth and taste; adjust lemon or salt as desired. Chill until ready to serve.

Finish & Garnish

Fry capers

Pat capers dry between paper towels. In a small skillet, heat 1–2 tablespoons of the frying oil over medium-high heat. Add capers and fry just until they puff and become crisp, about 30–45 seconds. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of kosher salt.

Warm sundried tomatoes & peppers

If you prefer slightly softened sundried tomatoes and cherry peppers, briefly warm them in the same small skillet for 15–20 seconds, just to take the chill off; otherwise use them at room temperature.

Assemble: arrange the fried calamari in a shallow bowl or on a platter. Scatter the thinly sliced sundried tomatoes and pickled cherry peppers over the calamari. Sprinkle the fried capers on top, tuck fresh basil leaves around the pile and serve lemon wedges on the side. Place the pesto aioli in a small ramekin alongside for dipping.

Serve immediately so the calamari remains crisp. Recommend diners squeeze lemon over the calamari and dip into pesto aioli; the pickled peppers and fried capers add briny, acidic contrast.