Galamari Almandine Recipe

Prepare squid

If not pre-cleaned, remove heads, innards and quill from tubes, separate tentacles, and slice tubes into 1/2-inch rings. Pat all pieces very dry with paper towels — moisture prevents a crisp fry.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, salt and black pepper. Slowly whisk in cold club soda or beer until you have a smooth, slightly thick batter that coats the back of a spoon. Keep batter cold (set bowl over another bowl filled with ice if your kitchen is warm).

Heat oil

In a heavy pot or deep skillet add vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and browns in about 30–40 seconds.

Fry calamari

Working in small batches (do not overcrowd), dip squid rings and tentacles into the batter, letting excess drip off, then carefully slide into the hot oil. Fry until golden and crisp, about 1.5–2 minutes per batch. Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Toast/chop almonds

If your Campos almonds are whole and not already toasted, warm a dry skillet over medium heat and toast the 3 oz almonds, stirring, until fragrant and lightly golden, about 3–4 minutes. Remove, let cool slightly, then roughly chop or crush to coarse pieces. If they are pre-roasted, simply chop to the desired size.

Make almond-garlic sauce

In a wide skillet over medium heat combine the butter and olive oil. When butter foams, add the thinly sliced garlic and sauté gently until golden (30–60 seconds) — be careful not to burn it. Add the chopped almonds and sauté with the garlic for another 30–45 seconds until they are warmed and begin to color. Remove skillet from heat and stir in lemon juice, chopped parsley, salt and black pepper. Taste and adjust seasoning.

Combine with calamari

Place the fried, drained calamari in the skillet with the almond-garlic topping (or pour the topping over the calamari on a serving platter) and toss briefly so the oil/butter mixture coats the rings and the almonds distribute evenly. The residual heat will marry the flavors without further frying.

Whisk together mayonnaise, grated garlic, lemon zest, smoked paprika and salt until smooth. Chill briefly. Serve in a small bowl alongside the calamari.

Arrange Galamari Almandine on a warm platter, garnish with additional chopped parsley and lemon wedges. Serve immediately so the calamari remains crisp, offering the optional dipping sauce on the side.