CALAMARES A LA ROMANA FRIED SQUID WITH AIOLI
Steps:
- 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.
- Mix all the ingredients.
- 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.
FRIED SQUID WITH AïOLI
Steps:
- Make aïoli:
- In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aïoli may be made 2 days ahead and chilled, covered.
- In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.
- Cut flaps from squid sacs if attached. Cut flaps into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.
- In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning it, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375°F between batches.
- Serve squid with aïoli and lemon wedges.
FRIED SQUID WITH AIOLI
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Provided by Jeremiah Stone
Categories Bon Appétit Appetizer Squid Fry Deep-Fry Mayonnaise Wheat/Gluten-Free Hominy/Cornmeal/Masa Garlic Seafood Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl. Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup arepa flour in a shallow bowl.
- Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified. Season aioli with salt; stir in 1 tsp. water.
- Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot. Heat over medium-high until thermometer registers 375°F.
- Meanwhile, cut squid. Slice bodies lengthwise along one side and open to expose interior. Cut in half crosswise (or in thirds if large). Cut each half (or third) into 1 1/2" triangles; cut tentacles in half. Rinse; pat dry.
- Working in batches of 5 or 6 and returning oil to 375°F between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off. Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes. Transfer to paper towels; season with salt. Top with basil and serve with aioli.
SPICY FRIED CALAMARI WITH LEMON AIOLI
I'd been looking for a good spicy calamari recipe for some time when I stumbled across this recipe from the Global Gourmet. It's wooooonderful.
Provided by jeniwan
Categories Squid
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
- In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
- Fry the squid for 2 to 3 minutes, or until a light golden brown.
- Using a slotted spoon, transfer to paper towels to drain.
- Serve immediately with lemon or lime wedges and Lemon Aioli.
- For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
- With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 687.5, Fat 73.6, SaturatedFat 10.5, Cholesterol 62.9, Sodium 254.3, Carbohydrate 7.2, Fiber 0.5, Sugar 0.3, Protein 1.9
More about "fried squid with aioli recipes"
FRIED SQUID WITH AïOLI AND APEROL SPRITZ RECIPE
From deliciousmagazine.co.uk
5/5 (2)Servings 8Cuisine Spanish RecipesCategory Squid Recipes
- Slice the squid into 1cm rings, then pat dry with kitchen paper. Put the cornflour, plain flour, paprika and some salt and pepper in a mixing bowl, then slowly whisk in the prosecco to form a smooth batter. Rest for 15 minutes. Half fill a deep, heavy-based saucepan with vegetable oil, then heat until it reads 180°C on a digital probe thermometer or when a cube of bread turns golden brown in 30-40 seconds.
- Working in batches, dip the squid rings in the batter, then lower gently into the oil. Fry for 2-3 minutes until crisp and golden, then remove with a slotted spoon, drain on kitchen paper and sprinkle with salt. Serve with lime wedges for squeezing over.
- For the Aperol spritz, fill 8 wine glasses with ice, then pour 75ml Aperol, 75ml prosecco and 25ml soda into each. Top each with a slice of orange to serve.
SALT AND PEPPER SQUID WITH AIOLI | MARION'S KITCHEN
From marionskitchen.com
Category Seafood
CRISPY SQUID MARY BERRY WITH AIOLI - WELLBEING BARISTA
From wellbeingbarista.com
Cuisine MediterraneanCategory Lunch/SnackServings 6Calories 476 per serving
FRIED SQUID WITH AIOLI RECIPE - BON APPéTIT
From bonappetit.com
Servings 4Estimated Reading Time 2 mins
HOW TO MAKE A VERY CRISPY DEEP FRIED SQUIDS | CHEF H. DELGADO
From chefhdelgado.com
FRIED CALAMARI WITH LEMON AIOLI – OLYMPIASEAFOOD
From olympiaseafood.com
FRIED SQUID WITH SMOKED PAPRIKA AIOLI - WILLIAMS SONOMA
From williams-sonoma.com
SEVEN FISHES RECIPE: CLASSIC CALAMARI WITH GARLIC AIOLI
From lacrema.com
FRIED SQUID (CALAMARES à LA ROMANA) & AïOLI - FISH TALES
From fish-tales.com
MARY BERRY’S CRISPY SQUID WITH AIOLI - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CRISPY FRIED CALAMARI WITH GARLIC AIOLI - EDIBLE PARADISE
From edibleparadise.com
OLD BAY FRIED SQUID WITH SMOKEY AIOLI | CULINARY TRAVELS BLOG
From culinarytravels.co.uk
TEMPURA SQUID WITH GARLIC AIOLI RECIPE - BBC FOOD
From bbc.co.uk
CRISPY FRIED CALAMARI RECIPE - ASIAN INSPIRED EATS FOOD BLOG
From asianinspiredeats.com
FRIED SQUID WITH AIOLI - PUNCHFORK
From punchfork.com
EASY DEEP FRIED CALAMARI RECIPE - MAJA'S RECIPES
From majasrecipes.com
FRIED CALAMARI WITH HOMEMADE GARLIC AIOLI - SPANISH …
From spainonafork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love