Calamares a La Romana Fried Squid with Aioli

Total Time:
50 min
Prep:
15 min
Inactive:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups soy oil
  • 12 ounces squid bodies, cut into rings
  • Flour mix, recipe follows
  • Salt
  • 4 ounces Aioli, recipe follows
  • Flour Mix:
  • 2 cups all-purpose flour
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon sweet paprika
  • Aioli:
  • 1 cup olive oil
  • 1 whole egg
  • 2 tablespoons water, or more as needed
  • 4 to 5 drops lemon juice
  • 2 to 3 garlic cloves
  • Salt
Directions
  • Fill a deep pot halfway with the oil and heat to 350 degrees F.

  • Dredge squid in flour mix and deep fry until golden color. Add salt, to taste. Serve with aioli.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Flour Mix:
  • Mix all the ingredients.

Aioli:
  • Put garlic, water, lemon juice and 1/2 cup olive oil in mixing bowl. Add the remaining olive oil slowly until emulsifies. If too thick, add more water.


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