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, for dipping, recipe follows
Tomato-basil sauce, for dipping, recipe follows

Instructions

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:
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. Serve as a dipping sauce with fried calamari.

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. 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.

Yield: 2 cups