Fried Squid With Red Pepper Mayonnaise Recipes

Steps:

• Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4 people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
• I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.
• Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
• Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
• When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need
• Mince the garlic into the mayonnaise to serve alongside the fried squid.

Steps:

• Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
• Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
• Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
• Serve with the lemon wedges and spicy marinara on the side.

Steps:

• Put the yolk in a blender or food processor. Begin blending or processing and, with the motor running, slowly add the oils one at a time in a thin, steady trickle. (There is a tiny hole in the plunger of most food processors that makes this easy.)
• Smash the garlic to a paste with the salt. Add it to the mayonnaise with the rest of the ingredients and process or blend briefly, until just combined.

Steps:

• Cut the squid bodies into very thin rounds, about 1/8 inch thick. Slice the tentacles into bite-size pieces.
• Put all of the pieces into a mixing bowl. Pour in the buttermilk and blend well
• Put the flour into 2 large flat baking dishes; add an equal amount of pepper to each and blend well.
• Drain the squid and distribute the pieces evenly in the two baking dishes. Mix well, shaking off any excess flour.
• Heat the oil to 360 degrees in a deep fryer. Drop the squid pieces into the oil, a few at a time, without crowding them. Fry and stir until crisp and lightly golden, about 1 minute for each batch. Remove the squid pieces and drain on paper towels. Keep warm. Continue cooking in batches until all the pieces are done.
• Serve the squid with a sprinkling of salt, lemon wedges and the mayonnaise.

Steps:

• Heat oil in a large wok or skillet over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and celery; cook, stirring, until softened, about 1 minute. Add squid and cook, stirring, until opaque, about 1 minute. Add cilantro leaves and season with salt and pepper; serve immediately with rice.