Fried Calamari With Basil And Lemon With Arrabbiata
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
61
Spice
56
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Milk (approximately)2 cloves
Garlic2 cups
All-Purpose Flour3 tbsps
Extra-Virgin Olive Oil2 large
Garlic Cloves (chopped)1 medium
Onion (diced)1 tsp
Red Pepper Flake (dried)1 cup
Red Wine1 tbsp
SugarDirections:
1
Add calamari rings to a large mixing bowl and cover with milk (use more or less to completely cover the calamari
2
Peel garlic cloves and gently bash with the side of a knife to open the clove and release some of the juices
3
Add to the bowl, season with salt and pepper, then cover and refrigerate overnight
4
Heat approximately 3-inches of vegetable oil to 350 degrees F
5
In a deep-fryer or heavy bottomed pot
6
Remove calamari bowl from the refrigerator stir in the basil
7
Set up 2 large mixing bowls: 1 with a colander sitting in it and the other with seasoned flour
8
Dump the calamari into the colander and drain the milk
9
Shake the colander to remove excess liquid then place the strained calamari and basil into the flour
10
Toss to coat, and then place back into the colander to remove excess flour
11
Fry (both calamari and basil leaves) in batches until crispy and golden brown, about 2 minutes
12
Use a slotted spoon to transfer the calamari and basil leaves to a tray lined with paper towels to drain, as you cook
13
For the Arrabbiata sauce: Set a large skillet over medium heat and add 3 tablespoons of olive oil
14
Add chopped garlic, onion and red pepper flakes
15
Saute until fragrant then add tomatoes and wine
16
Break up tomatoes with the back of your wooden spoon and simmer uncovered for 20 minutes until some of the juice has reduced
17
When done, give it a final seasoning with salt and pepper, then puree in a blender (or use an immersion blender) until smooth
18
Season with salt and pepper and sugar and serve with calamari