Calamari Recipe
Lightly fried and served with wasabi aioli and marinara
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Ingredients
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Calamari
Wasabi Aioli
Marinara Sauce
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with a paper towel.
- 2
Make the Breading Mixture
In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder.
- 3
Coat the Calamari
Dip each calamari ring in buttermilk, allowing any excess to drip off, then dredge in the flour mixture until fully coated.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Calamari
Carefully place the coated calamari rings in the hot oil in batches, frying for 2-3 minutes until golden brown. Remove with a slotted spoon and place on paper towels to drain.
Wasabi Aioli Preparation
- 6
Mix Ingredients
In a small bowl, combine mayonnaise, wasabi paste, lemon juice, and minced garlic. Stir until well blended.
- 7
Chill the Aioli
Cover and refrigerate the wasabi aioli until ready to serve.
Marinara Sauce Preparation
- 8
- 9
Cook the Sauce
Add the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally.
- 10
Finish the Sauce
Stir in chopped fresh basil before serving.
