Sweet & Hot Pepper Calamari Recipe

Inspired by Gertrude's

Time30m

Serves4

Flash-fried, charred lemon aioli

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Ingredients

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1
Prepare the Lemon Aioli
In a small bowl, combine 1/2 cup of mayonnaise, the juice of 1 lemon, 1 garlic clove (minced), and salt to taste. Mix well and set aside.
2
Coat the Calamari
In a large bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. Dredge the calamari rings in the flour mixture, ensuring they are evenly coated.
3
Fry the Calamari
Heat the vegetable oil in a deep skillet over medium-high heat. Once hot, add the coated calamari rings in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
4
Char the Peppers
In a separate pan, add a little oil and sauté the sweet bell peppers and hot chili peppers over medium-high heat until they are slightly charred, about 3-4 minutes.
5
Serve
Plate the flash-fried calamari and top with the charred sweet and hot peppers. Serve with the lemon aioli on the side for dipping.