Calamari with Black Garlic Aioli
ingredients
all
3 cloves black garlic
minced
salt
a pinch
1 dijon mustard
3 whole egg yolks
1 cup virgin olive oil
1 tsp lemon juice
freshly squeezed
1/2 tsp water
cold
vegetable oil
for deep-frying
2 cups all-purpose flour
1 korean chili flakes
salt
to taste
freshly ground black pepper
to taste
1 lb squid
clean with tentacles, bodies cut into 0.33- to 0.5-inch thick rings
1 bunch scallions
ends trimmed and cut into 1.5- to 2-inch pieces
1 tsp black sesame seeds
toasted for garnish
cookware
For the Aioli
1
Combine garlic and salt in a food processor and pulse a few times.
2
Add mustard and egg yolks and pulse a few times.
3
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 halfway through adding the oil. Add water to thin, if necessary.
For the Calamari and Scallions
4
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350°F.
5
Meanwhile, mix the flour, chili flakes, salt and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat.
6
Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch.
7
Using tongs or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain.
8
Repeat the breading with scallions.
To Serve
9
Plate fried calamari and scallions, with aioli on the side and sprinkle with toasted black sesame seeds.
notes
Black garlic is whole garlic fermented at high temperatures for 3 weeks, resulting in a black color and a sweet taste with hints of balsamic and tamarind.