Crispy Point Judith RI squid, chickpeas, piquillo peppers & roasted garlic aioli

In a bowl, combine mayonnaise, roasted garlic, lemon juice, and salt. Mix well and set aside.

Prepare the Aioli

In a large bowl, mix flour, cornstarch, salt, black pepper, and garlic powder. Toss the calamari rings in the mixture until well coated.

Prepare the Calamari

In a large pot or deep fryer, heat olive oil to 375°F (190°C). Fry the calamari in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the Calamari

In a large serving dish, combine the fried calamari, chickpeas, and piquillo peppers. Toss gently to combine.

Combine with Chickpeas and Peppers

Serve the calamari warm with the roasted garlic aioli on the side for dipping.

Serve

lento classic fried calamari

Recipe information

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