Crispy Calamari Recipe
fried calamari, arrabiata, lemon aioli, sea salt
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Ingredients
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For the Crispy Calamari
For the Arrabiata Sauce
For the Lemon Aioli
For Serving
Method
For the Crispy Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat dry with paper towels.
- 2
Mix the Coating
In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- 3
Coat the Calamari
Dredge the calamari rings in the flour mixture until well-coated. Shake off any excess flour.
- 4
Heat the Oil
In a large, heavy pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Calamari
Fry the calamari in batches for about 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- 6
Season
Sprinkle with sea salt while still hot.
For the Arrabiata Sauce
- 7
- 8
Sauté Garlic
Add minced garlic and crushed red pepper flakes, sauté for about 1 minute until fragrant.
- 9
Add Tomatoes
Stir in the crushed tomatoes, salt, and black pepper. Let it simmer for about 10-15 minutes.
- 10
Finish with Basil
Stir in the chopped basil just before serving.
For the Lemon Aioli
- 11
Mix Aioli Ingredients
In a small bowl, combine the mayonnaise, lemon juice, minced garlic, salt, and black pepper.
- 12
Whisk Together
Whisk until smooth and well combined. Adjust seasoning to taste.