Prep 20 mins
Cook 5 mins
From El Farol in Santa Fe. Served as tapas. Prep does not include marinating time of 3 hours.
- 680.38 g calamari (fresh or frozen,cleaned )
- 709.77 ml whole milk
- 59.14 ml chopped fresh parsley
- 1892.0 ml vegetable oil (for frying)
- 473.18 ml rice flour
- 6 eggs, beaten
- 14.79 ml kosher salt
- 4.92 ml cracked black pepper
- 473.18 ml panko Japanese-style bread crumbs
- 414.03 ml mayonnaise
- 29.58 ml capers (reserve 1 tablespoon pickling liquid, from the jar caper)
- 29.58 ml Dijon mustard
- cracked black pepper
- 1 lemon, juice of
- 1 white onion, diced
- 236.59 ml marcona almonds, toasted
- 10 garlic cloves
- 236.59 ml extra virgin olive oil
- 29.58 ml sherry wine vinegar
- 2-3 dried chile pequins
- 473.18 ml charred peeled and chopped roasted red peppers
- Cut the calamari bodies into 1/4 inch rings and remove the tentacles. Put rings and tentacles in the milk and stir in the parsley. Allow to marinate for 2 to 3 hours in the refrigerator.
- Heat the oil to about 350 degrees or until a cube of bread turns golden brown in about 12 seconds when placed in hot oil. Remove calamari from milk and discard the milk. Toss calamari with the rice flour until well-coated; transfer to a bowl and toss with the eggs until well-coated. Sprinkle with a little bit of the salt and all of the black pepper. Transfer to another bowl and toss with the bread crumbs until well coated and dry enough to separate each piece. Add more bread crumbs if needed.
- Fry in batches in hot oil 20 to 30 seconds or until light brown and crispy. Remove with a slotted spoon. Do not overcook. Transfer to paper towels and sprinkle with kosher salt. Serve with Lemon-Caper Aioli and Romesco Sauce for dipping (recipes follow); garnish with wedges of lime.
- Lemon-Caper Aioli: makes 2 cups.
- Put all ingredients in a food processor and blend well. Lemon-Caper Aioli keeps for up to 2 weeks in the refrigerator, when kept in a jar with a tight lid.
- Romesco sauce:makes 4 cups, can be used with anything.
- Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers are blackened on all sides. Remove most of the skin and seeds from the peppers.
- In a blender or food processor, purée the almonds, garlic, oil, vinegar, and chiles until smooth. Add peppers, replace the top, and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4 to 5 days if refrigerated.
The best calamaris I have ever prepared or eaten anywhere! I don't know if my calamaris just were so tender anyway or was it the milk soak that tenderized them? Must mention the dipping sauces also, I made the romesco only this time, fantastic! So Portuguese!
This was quite an intensive prep, since I purchased whole squid and cleaned them myself, but the end result was amazing...DS and friends devoured them! I added Cavendars Greek seasoning and a dash of Old Bay to the Panko breading to make it tastier. The rice flour was sooo smooth, and the eggs kept everything together. Turned out wonderful! I made this for ZWT 5. Thanks for sharing!
This was absolutely awesome! Purchased so much calamari that we shared it with the cafe crowd and it got rave reviews from everyone. The method of doing the bound breading was the easiest and least messy ever. Made clean up simple. Will definitely do again and again and again and again. Oh, and did I say this was awesome?