Crispy Calamari with Lemon-Caper Aioli and Romesco Sauce
Experience a delightful twist on traditional fried calamari with this Crispy Calamari recipe, featuring fresh squid marinated in creamy milk and parsley, and perfectly fried for a crunchy exterior. Serve it with a zesty Lemon-Caper Aioli and a smoky Romesco Sauce made from charred red peppers and toasted almonds. This dish not only makes for a fantastic appetizer but also a show-stopping centerpiece for any gathering. Perfectly paired with lime wedges, your guests won’t be able to resist diving into this irresistible seafood delight!
6
Servings
533
Calories
20
Ingredients
Ingredients
calamari
1.5 lbs (fresh or frozen, cleaned, cut into 1/4 inch rings with tentacles removed)
whole milk
3 cups (for marinating)
fresh parsley
1/4 cup (chopped)
vegetable oil
2 quarts (for frying)
rice flour
2 cups (for coating)
eggs
6 (beaten)
kosher salt
1 tablespoon (for seasoning)
cracked black pepper
1 teaspoon (for seasoning)
panko breadcrumbs
2 cups (for coating)
mayonnaise
1 3/4 cups (for aioli)
capers
2 tablespoons (reserve 1 tablespoon pickling liquid for aioli)
Dijon mustard
2 tablespoons (for aioli)
lemon
1 (juice only)
white onion
1/2 (diced)
Marcona almonds
1 cup (toasted)
garlic cloves
10 (peeled)
extra virgin olive oil
1 cup (for romesco sauce)
sherry wine vinegar
2 tablespoons (for romesco sauce)
dried chile pequins
2-3 (for romesco sauce)
roasted red peppers
2 cups (charred, peeled, and chopped)
Instructions
1
Begin by preparing the calamari: Cut the calamari bodies into 1/4 inch rings and remove the tentacles. Place both in a bowl, pour in the whole milk, and stir in the chopped parsley. Cover and let the mixture marinate in the refrigerator for 2 to 3 hours, allowing the flavors to meld.
2
While the calamari marinates, prepare the frying station. Heat the vegetable oil in a deep pot or fryer to 350°F (175°C), or until a cube of bread turns golden brown in about 12 seconds when dropped into the oil.
3
After the calamari is done marinating, drain and discard the milk. In a separate bowl, toss the calamari rings and tentacles in rice flour until they are well-coated. Next, transfer them to a bowl with the beaten eggs and mix thoroughly to ensure an even coating.
4
Sprinkle the calamari with kosher salt and cracked black pepper, then transfer to a bowl with panko breadcrumbs. Toss until every piece is well-coated and dry enough to easily separate.
5
Carefully place batches of the coated calamari into the hot oil and fry for 20 to 30 seconds, or until they become light brown and crispy. Use a slotted spoon to remove the calamari and transfer them to paper towels to drain excess oil. Sprinkle with additional kosher salt to taste. Avoid overcooking to ensure tenderness.
6
Prepare the Lemon-Caper Aioli: In a food processor, combine mayonnaise, capers, Dijon mustard, the reserved pickling liquid, lemon juice, and cracked black pepper. Blend until smooth and well combined. Transfer to a jar, seal tightly, and refrigerate for up to 2 weeks.
7
For the Romesco Sauce: Char the red bell peppers on an open flame or in a broiler until blackened on all sides. Remove any charred skin and seeds. In a food processor, purée toasted Marcona almonds, garlic, extra virgin olive oil, sherry wine vinegar, and dried chile pequins until smooth. Add the roasted peppers and pulse until the sauce reaches a slightly chunky consistency. Season with salt to taste. Refrigerate and use within 4 to 5 days.
8
Serve the crispy calamari on a platter with the Lemon-Caper Aioli and Romesco Sauce on the side for dipping, garnished with lime wedges for a burst of freshness.
Nutrition Information
38.3g
Fat
35g
Carbs
18.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main components of this dish?
The dish consists of crispy fried calamari rings and tentacles served with a Lemon-Caper Aioli and a smoky Romesco Sauce.
How should I prepare the calamari for this recipe?
Clean the calamari, cut the bodies into 1/4 inch rings, and remove the tentacles before marinating.
Why is the calamari marinated in milk?
The calamari is marinated in whole milk and chopped parsley for 2 to 3 hours to help tenderize the meat and infuse flavor.
What is the recommended frying temperature for the oil?
The vegetable oil should be heated to 350°F (175°C) before frying the calamari.
How can I test the oil temperature without a thermometer?
Drop a cube of bread into the oil; it should turn golden brown in about 12 seconds if the oil is at the correct temperature.
What kind of flour is used for the initial coating?
Rice flour is used for the first layer of coating to help achieve a light, crispy texture.
How many eggs are required for the breading process?
The recipe calls for 6 beaten eggs to ensure the calamari is thoroughly coated.
What type of breadcrumbs are used?
Panko breadcrumbs are used for the final coating to provide maximum crunch.
How long does it take to fry the calamari?
The calamari fries very quickly, taking only 20 to 30 seconds to become light brown and crispy.
How can I prevent the calamari from becoming rubbery?
Avoid overcooking the calamari; once it turns light brown and crispy (20-30 seconds), remove it immediately from the oil.
What are the ingredients for the Lemon-Caper Aioli?
The aioli is made of mayonnaise, capers, Dijon mustard, caper pickling liquid, lemon juice, and cracked black pepper.
How long can the Lemon-Caper Aioli be stored?
You can store the aioli in a sealed jar in the refrigerator for up to 2 weeks.
What goes into the Romesco Sauce?
It contains charred red peppers, toasted Marcona almonds, garlic, extra virgin olive oil, sherry wine vinegar, and dried chile pequins.
How do I prepare the peppers for the Romesco Sauce?
Char the red bell peppers on an open flame or in a broiler until blackened, then remove the skin and seeds.
What is the shelf life of the Romesco Sauce?
The Romesco Sauce should be refrigerated and used within 4 to 5 days.
What is the texture of the Romesco Sauce?
The sauce should have a slightly chunky consistency rather than being perfectly smooth.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What is the calorie count per serving?
Each serving contains approximately 533 calories.
Is there a specific garnish recommended?
Serve the dish with lime wedges to provide a burst of freshness.
What should I do after the calamari is finished frying?
Transfer the pieces to paper towels to drain excess oil and sprinkle with additional kosher salt while hot.
What type of vinegar is used in the Romesco?
Sherry wine vinegar is used to provide the specific acidic profile for the Romesco Sauce.
How much calamari is needed for this recipe?
The recipe requires 1.5 lbs of fresh or frozen cleaned calamari.
What is the fat content per serving?
Each serving contains 38.3g of fat.
What is the carbohydrate content per serving?
There are 35g of carbohydrates per serving.
Can I use frozen calamari?
Yes, you can use frozen calamari, provided it is thawed and cleaned before use.
How much vegetable oil is required for frying?
You will need 2 quarts of vegetable oil for the deep frying station.
What kind of almonds are best for the Romesco?
Toasted Marcona almonds are recommended for their buttery texture and flavor.
What role does the Dijon mustard play in the aioli?
The Dijon mustard acts as an emulsifier and adds a tangy depth to the Lemon-Caper Aioli.
How many garlic cloves are in the Romesco Sauce?
The recipe calls for 10 peeled garlic cloves to be pureed into the sauce.
What provides the heat in the Romesco Sauce?
Dried chile pequins provide a smoky heat to the sauce.