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Restaurants›Ruffino's On The River›Crispy Calamari Recipe

Crispy Calamari Recipe

Inspired by Ruffino's On The River

Time45m

Serves4

Saffron & citrus aioli, pickled sweet peppers

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Ingredients

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For the Crispy Calamari

1 1/8 lb (500 g) calamari (squid), cleaned and sliced

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp black pepper

2 1/8 cup (500 ml) vegetable oil, for frying

For the Saffron & Citrus Aioli

1 cup Mayonnaise

2 cloves Garlic, minced

1/2 tsp saffron threads

2 tbs ReaLemon lemon juice

2 tbs Orange juice

1/2 tsp Celtic sea salt

1/2 tsp black pepper

For the Pickled Sweet Peppers

2 cups sweet bell peppers, sliced

1 cup white vinegar

1/2 cup sugar

1 tsp Celtic sea salt

1 cup water

Method

For the Crispy Calamari

Prepare the Calamari

Rinse the cleaned calamari under cold water and pat dry with paper towels.

Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.

Dredge the Calamari

Toss the calamari rings in the flour mixture until fully coated. Shake off any excess flour.

Heat the Oil

In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Fry the Calamari

Fry the calamari in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

For the Saffron & Citrus Aioli

Prepare the Aioli

In a small mixing bowl, combine the mayonnaise, minced garlic, saffron threads, lemon juice, orange juice, salt, and black pepper.

Mix Well

Whisk all the ingredients together until smooth and creamy. Adjust seasoning to taste.

For the Pickled Sweet Peppers

Prepare the Pickling Solution

In a saucepan, combine the white vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.

Pickle the Peppers

Place the sliced sweet bell peppers in a jar and pour the hot pickling solution over them. Let cool to room temperature, then refrigerate for at least 1 hour before serving.