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Ingredients
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Calamari
Spicy Aioli
Method
Calamari
- 1
Prepare the Squid
Clean the squid by removing the head and innards, then cut the body into rings about 1/2 inch thick.
- 2
Prepare the Coating
In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and paprika until well combined.
- 3
Coat the Squid
Dip the squid rings into the beaten egg, allowing the excess to drip off, then dredge them in the flour mixture until fully coated.
- 4
Heat the Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 180°C (350°F). You can test if the oil is ready by dropping a small amount of the flour mixture into it; if it sizzles, the oil is hot enough.
- 5
Fry the Calamari
Carefully add the coated squid rings to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy.
- 6
Drain the Calamari
Using a slotted spoon, remove the fried calamari from the oil and place them on a paper towel-lined plate to drain excess oil. Season with additional salt if desired.
Spicy Aioli
- 7
Prepare the Aioli
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and Sriracha sauce. Mix well until smooth and evenly blended.
- 8
Season the Aioli
Taste the aioli and add salt to taste. Adjust the spiciness by adding more Sriracha if desired.