Fritto Misto with Two Mustard Sauce

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The were oh so good. My family and I couldn't stop eating these because they were soo good! Oh but I couln't do the mustard sauce though.

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THIS IS THE ULTIMATE FRIED CALAMARI COATING. I'VE TRIED MORE THAN I CAN REMEMBER, BUT THE ARBORIO RICE AND SEMOLINA FLOUR ADDITION MAKES IT THE CRISPIEST EVER. I'VE EVEN MADE IT, FROZEN IT AND REHEATED IT IN A HOT OVEN, AND IT WAS AS GOOD AS THE FIRST TIME...

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Okay, I haven't accually tried this, but I clicked on it when I saw the "Last Minute Dinners" thing. Who has calamari and fennel just lying around? Not Me!

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This really was great!
This was my first time making calamari and was inspired to make it based on a picture in Nigella Lawson's "Nigella Bites" cookbook. Her batter was cornstarch, salt & pepper. I decided to search on this website first before making it and found this recipe. I already had the arborio/flour mixture in my freezer from another of Michael's recipes and so decided to try his recipe instead.
I used blanched green beans and sweet onion rings instead of fennel and lemons. This dish was great!

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Raves on the excellent texture and lightness of the flour coating. Arborio rice is now in my repetoire for dusting fried foods. I also followed and enjoyed the results of flattening the calamari rather than cutting into rings.

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This chili was superb, a full meaty texture and a great taste. It reminded me alot of Chili Colorado, everyone I shared it with loved it. Be prepared, the jalapenos may get up and bite you!