Rhode Island Calamari Recipe
Shaved Brussels, Parmesan, fior di latte, rosemary, Broccoli rabe, fresno chilis, Cherry bomb aioli, Hot Honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Salad
Aioli and Sauce
Method
Preparing the Calamari
- 1
Prep the Calamari
In a bowl, season the cleaned calamari with salt and pepper. Set aside.
- 2
Coat the Calamari
In a shallow dish, add the all-purpose flour. Dredge the calamari in the flour, ensuring they are well-coated.
- 3
Fry the Calamari
In a large skillet, heat vegetable oil over medium-high heat. Once hot, fry the calamari in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Preparing the Salad
- 4
Assemble the Salad
In a large mixing bowl, combine the shaved Brussels sprouts, chopped broccoli rabe, rosemary, and sliced Fresno chilis. Toss well to combine.
- 5
Add Cheeses
Gently fold in the shaved Parmesan and torn fior di latte cheese into the salad mixture.
Making the Aioli
- 6
Combine Ingredients
In a bowl, whisk together the mayonnaise, minced garlic, lemon juice, and sriracha sauce until smooth.
- 7
Finish the Aioli
Drizzle in the hot honey and mix until well combined. Adjust seasoning if necessary.