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

Directions

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