Recipe courtesy of Tyler Florence
From:
Food Network Magazine
Fried Calamari with Arrabbiata Sauce
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 629
- Total Fat
- 45 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 204 mg
- Sodium
- 647 mg
"It’s the sweet basil flavor that really sets this dish apart. You can even dip the fried leaves in the spicy sauce!"
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 629
- Total Fat
- 45 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 204 mg
- Sodium
- 647 mg
Ingredients
For the Calamari:
For the Arrabbiata Sauce:
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Directions
- Put the calamari in a large bowl and pour in enough milk to completely cover the calamari. Peel the garlic and gently bash with the side of a knife to open the cloves and release some of the juices. Add to the bowl along with the basil and lemon; season with salt and pepper. Cover and refrigerate 30 minutes or up to overnight.
- Heat 3 inches of vegetable oil to 350 degrees F in a deep-fryer or high-sided heavy-bottomed pot. Remove the calamari bowl from the refrigerator. Set up 2 large mixing bowls: one with a colander sitting in it and the other with the flour; season the flour with salt and pepper. Dump the calamari mixture into the colander and drain the milk. Shake the colander to remove any excess liquid, then place the strained calamari, basil and lemon in the flour. Toss to coat, then return to the colander to remove the excess flour. Fry in batches until crispy and golden brown, about 2 minutes. Use a slotted spoon to transfer the calamari, basil and lemon to a tray lined with paper towels to drain as you cook.
- Meanwhile, make the sauce: Set a large skillet over medium heat and add the olive oil. Add the garlic, onion and red pepper flakes. Sauté until fragrant, then add the tomatoes and wine. Break up the tomatoes with the back of a wooden spoon and simmer, uncovered, until some of the juice has reduced, about 20 minutes. Season with salt and pepper, then puree in a blender (or use an immersion blender) until smooth. Season with more salt, pepper and the sugar and serve with the calamari.
