Lemon And Mustard Calamari Recipes

FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI

Steps:

• For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
• For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
• Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
• For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
• In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
• Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
• Serve with the aioli, garnished with the zest and chopped parsley.

LEMON AND MUSTARD CALAMARI

Steps:

• Heat oil in pan and cook white onion and garlic, stirring until onion is soft.
• Add spring onion, cook stirring until just soft.
• Combine rice, onion mixture, cheese, rind, egg and mustard in a large bowl.
• (Can be made ahead to this stage. Cover refrigerate overnight.) Spoon mixture into calamari hoods, securing end with toothpicks.
• Cook calamari on oiled barbecue, uncovered until browned all over and tender.
• Serve drizzled with Lemon and Mustard Dressing.
• Lemon and Mustard Dressing: Combine all ingredients in a jar and shake well.