Calamari Fritti

by Michelle on March 26, 2009

I’ve been keeping an eye out for Calamari every week at my market and this week it was on sale so I bought nearly a lb! Both Mr. Tastebuds and I love Calamari and we’ve not had it in some time and I’ve never made it before.

Tyler’s Calamari Fritti was delicious and so was the Smoked Jalapeno Aioli. I did make a few changes in this recipe. I thought 1 sauce would be plenty for us so eliminated the Tomato Basil Sauce. And we did not have any canola oil so I fried the Calamari in corn oil which worked out well. And I only used 1 tsp Paprika, I really did not think 2 tsp was necessary. It was a delicious dinner and I’m happy to have finally made Calamari!

Calamari Fritti
Recipe adapted from Tyler Florence

1 pound whole squid, cleaned
1 cup milk
1 large egg
6 fresh basil leaves, chopped
Canola oil, for frying
2 cups all-purpose flour
2 teaspoons paprika
Sea salt and freshly ground black pepper
Lemon wedges, for serving
Smoked jalapeno aioli, for dipping, recipe follows
Tomato-basil sauce, for dipping, recipe follows

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

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

Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. 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.

Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.

Smoked Jalapeno Aioli: Yield: 1 cup

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.

Tomato Basil Sauce: Yield: 2 cups

Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.

Please check out the rest of Tyler’s Groupies at Tyler Florence Fridays and see what they’ve cooked up this week!

All Rights Reserved 2008-9 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • haleysuzanne March 27, 2009 at 1:06 am

    Oh, wow, that looks SO GOOD. I love fried calamari, and I am sooooo making this.

  • The Quintessential Magpie March 27, 2009 at 1:31 am

    Oh, be still my heart! I love calamari, and that looks divine. Michelle, you have now sent me out into the night to forage for food! LOL! I got busy and didn’t eat supper with Mr. Magpie not here. Hope I can find something good…XO,Sheila :-)

  • Carol Peterman March 27, 2009 at 3:42 am

    Nice job. I cooked squid for the first time a few years ago and was very pleased that I successfully cleaned them myself. I did a quick sauté and tossed them with a vinaigrette and it was great. I may have to try fried calamari now.

  • Natashya KitchenPuppies March 27, 2009 at 2:19 pm

    This is one dish that I have only had in a restaurant – kudos to you for making it at home!Look so good, I really want to reach into the screen and grab a handful. And a beer, of course.

  • Elyse March 27, 2009 at 2:21 pm

    WOW!! Your calamari looks totally delicious!! You know, I love calamrai so much, but I’ve never tried to make it before. I think you’ve given me the inspiration…I mean, yours looks so good! Plus, that jalapeno ailoi sounds dynamite!

  • Debinhawaii March 28, 2009 at 12:46 am

    I love calamari but have always been afraid to try and cook it at home. I am impressed! Your calamari looks better than restaurant calamari!

  • Megan March 28, 2009 at 2:50 am

    We love fried calamari, so I’m glad to hear that this is a good recipe.

  • hannahkinley March 28, 2009 at 4:03 am

    Wow.. you have amazed me. not only with the fact that you have eaten squid but that you can make it! Yes, I am sheltered. Totally Awesome!

  • karen March 28, 2009 at 12:55 pm

    wow, i’m impressed. i never think to cook like this at home, this is something i would order out in a restaurant. that ailoi has me intrigued!

  • Jenny March 28, 2009 at 9:27 pm

    That does look good, I have not had calamari in forever.

  • leanne March 30, 2009 at 1:35 am

    I love calamari. I have never tried to make it. Your calamari looks wonderful especially with the sauce.

  • Kayte April 5, 2009 at 12:16 pm

    This looks absolutely delicious and beautifully created! The first time I had calamari was on the wharf at San Francisco…they have those seafood places where you can just stroll along and buy a little of this or that and eat it on the tables by the wharf watching the world go by, etc. My brother had gotten a fair sized cup of it, I didn’t know what it was, so he ordered me one also and as we were eating it, he insisted he would not tell me what it was until I had eaten it for fear I wouldn’t try it…so I did, and at the bottom of the cup was the little portion that was all tentacles, etc. I nearly passed out…LOL. I didn’t eat that part, but I did enjoy the other part…now I have it occasionally and I still remember that day on the wharf with Steve…discovering all sorts of new seafood. Your recipe looks wonderful…and I love the photo styling!

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: