{"id":791,"date":"2017-12-22T15:04:26","date_gmt":"2017-12-22T23:04:26","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=791"},"modified":"2026-04-19T15:37:29","modified_gmt":"2026-04-19T15:37:29","slug":"calamari-fritti","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/22\/calamari-fritti\/","title":{"rendered":"Calamari Fritti"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4 to 6 servings<\/h4>\n<h6 style=\"text-align: center;\"><strong>Adapted from: <\/strong>Tyler Florence \/ Food Network<\/h6>\n<p>Circa 2008:\u00a0 I&#8217;ve made this a few times and it comes out great.\u00a0 It&#8217;s simple, tasty and just like you get in a restaurant.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb whole squid, cleaned <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup milk <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large egg <\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">fresh basil leaves, chopped <\/span><\/li>\n<li><span class=\"id-ingredient-name\">canola oil, for frying <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups all-purpose flour <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp paprika <\/span><\/li>\n<li><span class=\"id-ingredient-name\">sea salt and freshly ground black pepper <\/span><\/li>\n<li><span class=\"id-ingredient-name\">lemon wedges, for serving <\/span><\/li>\n<li><span class=\"id-ingredient-name\"><strong><span style=\"color: #ff0000;\">smoked jalapeno aioli<\/span><\/strong>, for dipping, recipe follows <\/span><\/li>\n<li><span class=\"id-ingredient-name\">tomato-basil sauce, for dipping, recipe follows <\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nRinse<\/strong> the <strong>squid<\/strong> under cool water and pat dry with paper towels. Cut the body of the <strong>squid<\/strong> into 1\/2-inch rings and trim the tentacles as necessary. Combine the <strong>milk, egg,<\/strong> and <strong>basil<\/strong> leaves in a bowl; mix with a fork until lightly beaten. Put the prepared <strong>calamari<\/strong> in the <strong>milk<\/strong> mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.<\/p>\n<p>Pour about 2 inches of <strong>oil<\/strong> in a fryer or large, heavy pot and heat to 375\u00b0F. Mix the <strong>flour<\/strong> and <strong>paprika<\/strong> in a pie dish or plate; season generously with <strong>salt<\/strong> and <strong>pepper.<\/strong> Toss the <strong>calamari<\/strong> in the seasoned <strong>flour<\/strong> to coat. Fry for 1 to 3 minutes or until golden brown. Using a spider or slotted spoon, transfer the <strong>fried calamari<\/strong> to paper towels to drain. Season with salt. Serve immediately with <strong>lemon<\/strong>\u00a0<strong>wedges<\/strong> and <strong>dipping sauces.<\/strong><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>Smoked Jalapeno Aioli<\/strong><\/span><\/p>\n<h5 style=\"text-align: center;\">Yield: 1 cup<\/h5>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup mayonnaise <\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">canned <strong><span style=\"color: #ff0000;\">chipotle chili in adobo <\/span><\/strong><\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">garlic clove, coarsely chopped <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">lemon, juiced <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS chopped flat-leaf parsley <\/span><\/li>\n<li><span class=\"id-ingredient-name\">pinch salt <\/span><\/li>\n<\/ul>\n<p>Combine all <strong>ingredients<\/strong> in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a <strong>dipping sauce<\/strong> with <strong>fried calamari.<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Tomato-Basil Sauce<\/strong><\/p>\n<h5 style=\"text-align: center;\">Yield: 1 cup<\/h5>\n<ul>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS extra-virgin olive oil 2 garlic cloves, minced <\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">fresh basil leaves, hand-torn <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">(16-oz) can crushed tomatoes <\/span><\/li>\n<li><span class=\"id-ingredient-name\">pinch sugar <\/span><\/li>\n<\/ul>\n<p>Combine all <strong>ingredients<\/strong> in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a <strong>dipping sauce<\/strong> with <strong>fried calamari.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 to 6 servings Adapted from: Tyler Florence \/ Food Network Circa 2008:\u00a0 I&#8217;ve made this a few times and it comes out great.\u00a0 It&#8217;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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/22\/calamari-fritti\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[29,65,216],"class_list":["post-791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-appetizer","tag-calamari","tag-seafood"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/CalamaraFritti.jpg?fit=683%2C424&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=791"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/791\/revisions"}],"predecessor-version":[{"id":55990,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/791\/revisions\/55990"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2419"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}