Calamari
ingredients
all
3 whole eggs yolks
3 cloves garlic
minced
salt
a pinch
1 tsp dijon mustard
1 cup virgin olive oil
1 tsp fresh lemon juice
1/2 tsp cold water
1 bunch parsley
finely chopped
1 bunch rosemary
finely chopped
1/2 tbsp red chili flakes
2 tbsp lemon zest
1 tbsp garlic
minced
vegetable oil
for deep frying
2 cups all-purpose flour
2 tbsp dried parsley
salt and freshly ground black pepper
1 lb clean squid
with tentacles, bodies cut into 0.33- to 0.5-inch thick rings
cookware
For the Aioli
1
Combine garlic and salt in a food processor and pulse a few times. Add mustard and egg yolks and pulse a few times.
2
Turn on food processor and slowly add oil. Note: It is very important that the oil is added slowly so that it emulsifies. Add lemon juice and water about ½- way through adding the oil. Add water to thin, if necessary.
For the Gremolata
3
Combine all ingredients in a bowl.
For the Calamari
4
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350°F.
5
Mix the flour, parsley, salt and pepper in a large bowl.
6
Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain.
To serve
7
Plate calamari and spoon aioli on a ramekin on the side. Sprinkle gremolata over calamari.