Calamares a La Romana Fried Squid with Aioli

Ingredients

  • 1 tablespoon fresh thyme leaves
  • 2 cups all-purpose flour
  • 4 ounces Aioli, recipe follows
  • Salt
  • Flour mix, recipe follows
  • 12 ounces squid bodies, cut into rings
  • 2 cups all-purpose flour
  • + 21 more ingredients
    • 4 ounces Aioli, recipe follows
    • Salt
    • Flour mix, recipe follows
    • 12 ounces squid bodies, cut into rings
    • Salt
    • 2 to 3 garlic cloves
    • 4 to 5 drops lemon juice
    • 2 tablespoons water, or more as needed
    • 1 whole egg
    • 1 cup olive oil
    • 1 tablespoon sweet paprika
    • 4 cups soy oil
    • Salt
    • 2 to 3 garlic cloves
    • 4 to 5 drops lemon juice
    • 2 tablespoons water, or more as needed
    • 1 whole egg
    • 1 cup olive oil
    • 1 tablespoon sweet paprika
    • 1 tablespoon fresh thyme leaves
    • 4 cups soy oil

1. Fill a deep pot halfway with the oil and heat to 350 degrees F. 2. Mix all the ingredients. 3. Put garlic, water, lemon juice and 1/2 cup olive oil in mixing bowl. Add the remaining olive oil slowly until emulsifies. If too thick, add more water. 4. Fill a deep pot halfway with the oil and ...

View full recipe at SpringPad

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