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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