Yield: 4 to 6 servings

Adapted from: Tyler Florence / Food Network

Circa 2008:  I’ve made this a few times and it comes out great.  It’s simple, tasty and just like you get in a restaurant.

• 1lb whole squid, cleaned
• 1cup milk
• 1large egg
• 6fresh basil leaves, chopped
• canola oil, for frying
• 2cups all-purpose flour
• 2tsp paprika
• sea salt and freshly ground black pepper
• lemon wedges, for serving
• smoked jalapeno aioli, for dipping, recipe follows
• tomato-basil sauce, for dipping, recipe follows

Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.

Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375°F. Mix the flour and paprika in a pie dish or plate; season generously with salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Using a spider or slotted spoon, transfer the fried calamari to paper towels to drain. Season with salt. Serve immediately with lemon wedges and dipping sauces.

Smoked Jalapeno Aioli

Yield: 1 cup

• 1cup mayonnaise
• 1-2canned chipotle chile in adobo
• 1garlic clove, coarsely chopped
• ½lemon, juiced
• 1TBS chopped flat-leaf parsley
• pinch salt

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.

Tomato-Basil Sauce

Yield: 1 cup

• 3TBS extra-virgin olive oil 2 garlic cloves, minced
• 4fresh basil leaves, hand-torn
• 1(16-oz) can crushed tomatoes
• pinch sugar

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.