Fried Squid With Smoked Paprika Aioli
These crispy fried calamari rings and tentacles are a delightful treat that delivers a satisfying crunch with each bite. Coated in a flavorful mix of cornmeal and semolina, they are fried to a perfect golden brown, creating a delightful contrast of textures. Served with a zesty garlic and smoked paprika aioli, this dish is a wonderful appetizer to kick off any meal or gathering.
— Constant Cookbook
Ingredients
- 3/4 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon Spanish smoked paprika, or to taste
- Sea salt
- 1 pound squid bodies and tentacles, cleaned
- Rice bran or canola oil for deep-frying
- 1/2 cup yellow cornmeal
- 1/2 cup semolina flour
Instructions
- In a bowl, combine the mayonnaise, garlic and smoked paprika and mix well. Season to taste with salt and more paprika. Refrigerate until ready to serve.
- Cut the squid bodies into rings about 1⁄3 inch wide, drain well and set aside along with the tentacles.
- Pour oil into a heavy saucepan to a depth of 3 inches and warm over medium-high heat until it reaches 360°F on a deep-frying thermometer. Line a rimmed baking sheet with paper towels and place near the stove. Preheat an oven to 200°F.
- While the oil is heating, in a bowl, combine the cornmeal, semolina and 1 1⁄2 tsp. salt. Add the squid and toss until evenly coated. Using your hands, lift the squid out of the bowl, shaking off the excess, and place it on a plate near the stove.
- When the oil is ready, drop in about one-fourth of the coated squid and cook until golden brown and crisp, 1 to 2 minutes. Using a skimmer, transfer the squid to the paper towel–lined baking sheet and keep warm in the oven. Repeat to fry the remaining squid.
- Transfer the squid to a warmed platter and set the aioli alongside for dipping. Serve right away. Serves 6.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers,</i> by Amy Sherman (Oxmoor House, 2008).
Yield
Serves 6.
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