Crispy Calamari Rings with Garlic Aioli

Ingredients

• 1 lb (450g) calamari rings 1 lb (450g) calamari rings
• Juice of 1 lemon Juice of 1 lemon
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying
• For the garlic aioli: For the garlic aioli:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Pinch of cayenne pepper Pinch of cayenne pepper
• Salt to taste Salt to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 2g)
• Carbohydrates: 25g (Sugar: 1g)
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the calamari rings, lemon juice, minced garlic, paprika, salt, and pepper. Mix well and let it marinate for 30 minutes.
2. 2.
   In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
4. 4.
   Drain the calamari rings from the marinade and coat them in the flour mixture, shaking off any excess.
5. 5.
   Carefully drop the coated calamari rings into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Fry in batches to avoid overcrowding the pan.
6. 6.
   Remove the fried calamari rings from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
8. 8.
   For the garlic aioli:
9. 9.
   In a small bowl, combine the mayonnaise, minced garlic, lemon juice, cayenne pepper, and salt. Mix well until smooth and creamy.
10. 10.
    Serve the crispy calamari rings hot with the garlic aioli on the side.

Treat your ingredients with care...

• Calamari — Ensure that the calamari rings are fresh and properly cleaned before marinating. Overcooking calamari can result in a rubbery texture, so be careful not to fry them for too long.
• Garlic — Use fresh garlic cloves for the best flavor. Mince the garlic finely to evenly distribute its taste throughout the aioli.

Tips & Tricks

• For an extra crispy texture, you can double-coat the calamari rings by dipping them in the flour mixture, then in beaten egg, and finally back in the flour mixture before frying.
• Serve the calamari rings immediately after frying to maintain their crispiness.
• If you prefer a spicier aioli, add a pinch of smoked paprika or a dash of hot sauce to the garlic aioli.

Serving advice

Serve the Crispy Calamari Rings with Garlic Aioli as an appetizer or a main course. Garnish with fresh parsley or a squeeze of lemon juice for an extra burst of freshness.

Presentation advice

Arrange the golden-brown calamari rings on a platter, placing a small bowl of garlic aioli in the center. Sprinkle some paprika or parsley over the calamari rings for an appealing touch.