Calamari Rings With Green Chili Mayonnaise Recipes

Steps:

• Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
• Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
• Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

Steps:

• Lightly toast the garlic by spearing it on a fork and holding it over a flame. Place in a food processor, along with the egg yolks, cilantro, vinegar and lime juice. Process until smoothly pureed. With the machine running, slowly add the olive oil. Add the green chilies, and puree again. Season to taste with salt. Place the mayonnaise, covered, in the refrigerator until ready to use.
• Beat the eggs into the milk. Place the squid rings in this mixture. Stir to coat.
• Combine flour, cornstarch, cumin, canela or cinnamon, coriander, chili powder and sea salt in a bowl.
• Heat the peanut oil for deep frying to 350 degrees.
• Dip the squid rings into the seasoned flour, and fry until nut-brown. Do not crowd the rings in the pan. Drain briefly on absorbent paper. Serve with the lime wedges and the chili mayonnaise on the side, to be used as a dip.

Steps:

• Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
• For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
• Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

Steps:

• Halve peperoncini and discard stems and seeds. Rinse and pat dry, then mince enough to measure 1/4 cup. Stir into mayonnaise in a small bowl.
• Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick. Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings, then reserve separately on paper towels.
• Heat 2 inches oil in a 4- to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390°F on thermometer.
• Preheat oven to 200°F.
• While oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Have ready a medium-mesh sieve in another shallow bowl.
• Dredge a small handful of squid rings in flour mixture, tossing to coat well. Transfer to sieve and shake over other bowl to remove excess flour. Return excess flour to first bowl.
• Fry floured rings in oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.
• Coat and fry remaining rings in about 3 more batches in same manner, returning oil to 390°F between batches. Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.
• Coat and fry tentacles in 2 or 3 batches until golden, about 1 1/2 minutes per batch, returning oil to 390°F between batches and transferring as fried to paper towels, then to baking pan.
• Serve with peperoncini mayonnaise for dipping.
• *Available in the Latino section of many supermarkets, natural foods stores, Kalustyan's (800-352-3451), and The Baker's Catalogue (800-827-6836).

Steps:

• Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
• Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.