Point Judith Calamari Recipe
Calabrian chili soubise, pesto aioli, crispy lemon
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Ingredients
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Calamari
Calabrian Chili Soubise
Pesto Aioli
Crispy Lemon
Method
Calamari Preparation
- 1
Prep the Calamari
In a mixing bowl, combine flour, cornstarch, salt, and black pepper. Dredge the calamari rings in the mixture, shaking off excess.
- 2
Fry the Calamari
In a deep frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add calamari in batches and fry for about 2-3 minutes until golden brown. Remove and drain on paper towels.
Calabrian Chili Soubise
- 3
- 4
Add Garlic and Chili
Stir in the minced garlic and Calabrian chili paste, cooking for another 2 minutes until fragrant.
- 5
Simmer and Blend
Pour in the heavy cream, add salt and black pepper, and simmer for 10 minutes. Blend the mixture until smooth, then set aside.
Pesto Aioli
- 6
Combine Ingredients
In a small bowl, mix together mayonnaise, basil pesto, minced garlic, and lemon juice. Season with salt and black pepper to taste. Whisk until smooth.
Crispy Lemon
- 7
Prepare the Lemons
Dredge the lemon slices in flour and season with salt.
- 8
Fry the Lemons
In a separate frying pan, heat vegetable oil over medium-high heat. Fry lemon slices for about 2-3 minutes on each side until golden and crispy. Drain on paper towels.
