Calamari Fritti

INGREDIENTS:

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

Tomato-basil sauce

STEPS:

• 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 put it in the refrigerator 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.
• Serve immediately with lemon wedges and dipping sauces.

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. Set aside to allow the flavors to marry.

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 (make sure you get the appropriate variety that recipe calls for)

Pinch sugar

Kosher salt and freshly ground black pepper

• 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.

ITALIAN RECIPE

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