Calamari "fritto" Recipe
Agrodolce, gazpacho aioli, grilled lemon
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Ingredients
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Calamari
Agrodolce Sauce
Gazpacho Aioli
Grilled Lemon
Method
Calamari Preparation
- 1
Clean and Cut Calamari
Rinse the fresh calamari under cold water. Remove the beak and innards, then slice the body into rings about 1/2 inch thick.
- 2
Prepare the Breading
In a bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well.
- 3
- 4
Bread the Calamari
Toss the calamari rings in the flour mixture until well coated.
- 5
Fry the Calamari
Fry the coated calamari in batches in the hot oil for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Agrodolce Sauce Preparation
- 6
Sauté the Vegetables
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced red onion and chopped red bell pepper. Sauté until softened, about 5 minutes.
- 7
Add Sugar and Vinegar
Stir in the sugar and red wine vinegar. Cook until the mixture thickens slightly, about 5-7 minutes. Season with salt and black pepper to taste.
Gazpacho Aioli Preparation
- 8
- 9
Add Veggies and Season
Fold in the diced tomato and cucumber. Add lemon juice, salt, and black pepper to taste. Mix until smooth.
