C – Luke should have made more of these!
It seemed like he only made a single serving of fresh squid. It should have been at least three servings. Or, maybe we just ate fast. It’s my favorite thing to get at a tapas restaurant. Deep-fried calamari.
I love the excitement of the large plate of calamari when it comes to the table. I don’t know what it is about these little crispy things that makes it so exciting. It always is.
It’s addicting. They are delicious. Of course, because they are deep fried they are all the more incredible.
I have had bad calamari. I guess I can judge a good restaurant if they know how to fry up calamari well.
It isn’t hard. But, with the wrong type of batter or just cooking them a minute too long, you will get rubbery calamari that will be very disappointing.
I am so glad Luke showed us how to make awesome, perfectly crispy, light and flavorful calamari.
He made it my favorite way. Lightly floured pieces of squid, fried just for a few seconds to a minute. They turn out perfectly.
| Tapas Week: Deep-Fried Calamari with Aioli |
- 4 egg yolks, at room temperature
- ¼ cup Olive oil
- 1 clove garlic, minced finely
- Salt and pepper to taste
- 5 squid, cleaned, cut ¼ x ½ inch long
- Flour, enough to coat the squid
- Salt and pepper to taste
- 8 cups Canola oil for frying
- 1 Serrano chili, sliced thinly
- Place egg yolks in a small bowl. Whisk well then and add oil slowly until emulsified.
- Add garlic, salt and pepper to taste.
- Set aside
- Heat oil to 350 degrees.
- When oil is ready, place squid in a bowl. Add enough flour to cover each piece of squid.
- Keep stirring the mixture until you are ready to place squid into oil or else it will become a clumpy mess.
- Place squid into the oil few at a time until all of them are in the oil. Fry and turn for 30 seconds to a minute, until slightly golden brown and crispy.
- Remove from pan and toss with Serrano chilies, salt and pepper.
- Serve immediately with aioli.
- Enjoy!
Of course, he didn’t make enough. I know I will never be satisfied. Is there ever really too much calamari?
Nope. Not in my book. Make more next time, please, Luke.