Recipe courtesy of Jaleo

Calamares a La Romana Fried Squid with Aioli

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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

  1. Fill a deep pot halfway with the oil and heat to 350 degrees F.
  2. Dredge squid in Flour Mix and deep fry until golden color. Add salt, to taste. Serve with Aioli.

Flour Mix:

  1. Mix all the ingredients.

Aioli:

  1. 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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