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Ingredients
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Calamari
Giardiniera
Lemon Aioli
Method
Calamari
- 1
Prepare squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. Keep tentacles whole if small or cut in half if large. Chill briefly in the refrigerator while preparing other components to help them firm up for frying.
- 2
Make dredge and batter wash
In a shallow bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, black pepper, smoked paprika, and garlic powder until evenly combined. In a separate bowl, whisk eggs and milk together to make a wet wash.
- 3
Heat oil
Pour neutral oil into a heavy pot or deep fryer, leaving at least 3 inches headspace. Heat to 350°F (175°C). If you don't have a thermometer, heat oil until a 1-inch cube of bread browns in about 40–45 seconds.
- 4
Dredge and fry
Working in small batches (to avoid crowding), dip squid pieces first into the egg wash, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing to adhere. Shake off excess. Fry the calamari in the hot oil 1 to 1 1/2 minutes per batch, until golden and crisp. Use a slotted spoon or spider to remove and transfer to a wire rack set over a baking sheet; season immediately with the remaining 1/2 teaspoon fine sea salt. Keep fried calamari in a warm oven (200°F / 95°C) if frying batches.
- 5
Giardiniera
- 6
Combine the white vinegar, water, sugar, and kosher salt in a small bowl or measuring cup and stir until sugar and salt dissolve.
- 7
In a medium bowl, combine cauliflower florets, julienned carrot, sliced celery, banana pepper, diced dill pickle, and chopped parsley. Pour the vinegar-solution over the vegetables and toss to coat. Let sit at room temperature 20–30 minutes for flavors to marry. Drain most of the liquid, then stir in 1 tablespoon extra-virgin olive oil. Adjust seasoning to taste. The giardiniera can be made several hours ahead and refrigerated (bring to room temperature before serving).
Lemon Aioli
- 8
In a small bowl combine mayonnaise, grated garlic, lemon juice, lemon zest, Dijon mustard, and olive oil. Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste and adjust acidity or seasoning as desired. Chill until ready to serve; bring to room temperature 10 minutes before serving so flavors are bright.
