Calamari Fritto Misto Recipe

Prepare calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. Cut tubes into 1/2-inch rings. Place calamari in a bowl and toss with 2 tbs lemon juice, 1 tsp sea salt and 1 tsp freshly ground black pepper. Let sit while you prepare other components, up to 10 minutes (don’t marinate longer or the texture will firm too much).

Trim green beans and blanch in boiling salted water for 1–2 minutes until just tender-crisp. Shock in ice water and drain. Pat dry. Thinly slice fennel and red onion and toss together with sliced pepperoncini and zucchini rounds. Season lightly with a pinch of salt and set aside. Keep lemon wedges for serving.

Make the sugo

In a small skillet over medium heat, warm 2 tbs olive oil. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Stir in 1 tsp Calabrian chili paste and 2 tbs tomato paste; cook 1 minute. Add 3 tbs water to loosen and simmer 1–2 minutes until sauce is glossy. Season with 1/4 tsp salt. Keep warm on very low heat.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 clove finely grated garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and chill until ready to serve.

Prepare dredge and batter

In a shallow wide bowl whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp baking powder. Add 1/2 cup ice water gradually and stir to make a slightly lumpy, cold batter that will coat pieces lightly. If needed add 1–2 tbs more ice water to reach a thin but clinging consistency.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches (about 1 L recommended). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~40 seconds.

Fry vegetables first

Working in small batches (don’t overcrowd), toss the blanched green beans, zucchini rounds, fennel and red onion slices lightly in the batter to coat. Shake off excess and carefully lower into hot oil. Fry 1–2 minutes until golden and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined sheet and season immediately with a little salt. Repeat until vegetables are done.

Fry calamari

Dry the marinated calamari rings and tentacles well. Toss a handful at a time into the remaining batter to coat, shake off excess and fry in hot oil 1–1.5 minutes until crisp and just cooked through (do not overcook or it becomes rubbery). Drain on a rack and season with a pinch of salt.

Keep warm

If frying in multiple batches, keep finished items in a warm oven (200°F/95°C) on a wire rack so they remain crisp while you finish all batches.

On a large platter or individual plates arrange a bed of the dressed fennel, red onion, pepperoncini, green beans and zucchini. Heap the fried calamari and vegetable fritti on top. Drizzle the warm Calabrian sugo lightly over the pile (or serve on the side). Spoon lemon aioli into a small bowl or dot around the platter. Sprinkle chopped parsley over everything and serve immediately with lemon wedges for squeezing.