Calamari Rhode Island-style Recipe
Flash-fried Point Judith, Rhode Island squid tossed with roasted sweet garlic, Spicy Hot! cherry peppers and California cold pressed extra-virgin olive oil with a side of cool buttermilk herb dip
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Ingredients
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Calamari
Buttermilk Herb Dip
Method
Calamari Preparation
- 1
Clean the Squid
Start by cleaning the Point Judith squid. Remove the head, innards, and the transparent quill. Rinse the squid under cold water and slice it into rings.
- 2
Prepare the Coating
In a bowl, mix the all-purpose flour, salt, and black pepper. This will be used to coat the squid.
- 3
- 4
Fry the Squid
Dredge the squid rings in the flour mixture, shaking off any excess. Carefully drop them into the hot oil and fry for about 2-3 minutes until golden brown and crispy. Do not overcrowd the pan.
- 5
Toss with Garlic and Peppers
Once fried, remove the squid from the oil and place them on a paper towel to drain excess oil. In a large bowl, toss the fried squid with roasted sweet garlic and Spicy Hot! cherry peppers.
- 6
Serve
Serve the calamari hot with lemon wedges on the side.
Buttermilk Herb Dip Preparation
- 7
Mix the Dip Ingredients
In a mixing bowl, combine the buttermilk, mayonnaise, chopped dill, chopped parsley, garlic powder, salt, and black pepper. Stir until well mixed.
- 8
Adjust Seasoning
Taste the dip and adjust salt and pepper as needed.
- 9
Chill the Dip
Refrigerate the dip for at least 30 minutes before serving to allow the flavors to meld.
