Calamari Fritti

Serves: 6

Lilian Bahringer

1 January 1970

Based on User reviews:

52

Spice

51

Sweetness

43

Sourness

38 mins

Prep time (avg)

3.6

Difficulty

Ingredients:

450 g

Squid (whole, cleaned)

1 cup

Milk

1 large

Egg

6

Basil Leaves (fresh, chopped)

1

Canola Oil (for frying)

2 cups

All-Purpose Flour

2 tsps

Paprika

1

Sea Salt

1

Ground Black Pepper (freshly)

1

Lemon (wedges, for serving)

Directions:

1

Rinse the squid under cool water and pat dry with paper towels

2

Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary

3

Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten

4

Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes

5

Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F

6

Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper

7

Toss the calamari in the seasoned flour to coat

8

Fry for 1 to 3 minutes or until golden brown

9

Drain on paper towels and salt, to taste

10

Using a slotted spoon, transfer the fried calamari to paper towels to drain

11

Serve immediately with lemon wedges and dipping sauces

12

Smoked Jalapeno Aioli: 1 cup mayonnaise 1 to 2 canned chipotle chile in adobo 1 garlic clove, coarsely chopped 1/2 lemon, juiced 1 tablespoon chopped flat-leaf parsley Pinch salt Combine all ingredients in a food processor and blend for 1 minute to combine

13

Set aside to allow the flavors to marry

14

Serve as a dipping sauce with fried calamari

15

Yield: 1 cup Tomato-Basil Sauce: 3 tablespoons extra-virgin olive oil 2 garlic cloves, minced 4 fresh basil leaves, hand-torn 1 (16-ounce) can crushed tomatoes Pinch sugar Kosher salt and freshly ground black pepper Coat a saucepan with 2 tablespoons of the oil and warm over medium heat

16

Add the garlic and basil; cook, stirring, until soft

17

Add the crushed tomatoes and sugar; season with salt and pepper

18

Simmer the sauce for 10 minutes, stirring occasionally

19

Stir in the remaining olive oil

20