How long should calamari marinate before frying?

The recipe recommends marinating the cleaned squid in the milk-egg-basil mixture and chilling it in the refrigerator while you prepare the other ingredients. This helps it fry better by keeping the texture tender.

What temperature should the oil be for frying calamari?

Heat the oil to 375 degrees F. Fry the calamari for 1 to 3 minutes until it reaches a golden-brown color, then drain on paper towels.

Can I make the dipping sauces ahead?

Yes. The smoked jalapeno aioli can be made up to 2 days ahead and refrigerated. The tomato-basil sauce keeps refrigerated for up to 3 days and can be reheated gently over low heat.

What's the best way to clean and prepare squid for this recipe?

Rinse the whole squid under cool water and pat dry with paper towels. Cut the body into 1/2-inch rings and trim the tentacles as needed before marinating.

Can I substitute the canola oil?

Yes, use any neutral high-heat oil such as vegetable, peanut, or sunflower oil. Avoid olive oil as it has a lower smoke point.

Crispy Calamari Fritti with Smoked Jalapeno Aioli

Name: Crispy Calamari Fritti with Smoked Jalapeno Aioli
Yield: 4 servings
Ingredients: 1 pound whole squid, cleaned; 1 cup milk; 1 large egg; 6 fresh basil leaves, chopped; Canola oil, for frying; 2 cups all-purpose flour; 2 teaspoons 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

1

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.

2

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

3

Smoked Jalapeno Aioli:

4

1 cup mayonnaise

5

1 to 2 canned chipotle chile in adobo

6

1 garlic clove, coarsely chopped

7

1/2 lemon, juiced

8

1 tablespoon chopped flat-leaf parsley

9

Pinch salt

10

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.

11

Yield: 1 cup

12

Tomato-Basil Sauce:

13

3 tablespoons extra-virgin olive oil

14

2 garlic cloves, minced

15

4 fresh basil leaves, hand-torn

16

1 (16-ounce) can crushed tomatoes

17

Pinch sugar

18

Kosher salt and freshly ground black pepper

19

Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.

20

Yield: 2 cups