Corsican-style Salt and Pepper Calamari

Ingredients

In this Corsican adaptation of Salt and Pepper Calamari, we incorporate the distinct flavors of Corsican cuisine. Instead of the traditional salt and pepper seasoning, we use a blend of fragrant Corsican spices to add a unique twist to the dish. Additionally, we serve the calamari with a zesty lemon aioli, which is a popular condiment in Corsican cuisine. We alse have the original recipe for Salt and Pepper Calamari, so you can check it out.

• 500g (1.1 lb) fresh calamari, cleaned and sliced into rings 500g (1.1 lb) fresh calamari, cleaned and sliced into rings
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 1 teaspoon Corsican dried herbs (such as thyme, rosemary, and oregano) 1 teaspoon Corsican dried herbs (such as thyme, rosemary, and oregano)
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving
• For the lemon aioli: For the lemon aioli:
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 clove garlic, minced 1 clove garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 25g (Sugar: 1g)
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow bowl, combine the flour, Corsican dried herbs, ground black pepper, and sea salt.
2. 2.
   Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
3. 3.
   Dip the calamari rings into the flour mixture, shaking off any excess.
4. 4.
   Carefully place the coated calamari rings into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
5. 5.
   Remove the calamari from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper to make the lemon aioli.
7. 7.
   Serve the Corsican-style Salt and Pepper Calamari hot, with lemon wedges and the zesty lemon aioli on the side.

Treat your ingredients with care...

• Calamari — Make sure to pat the calamari dry before coating it in the flour mixture to ensure a crispy texture.
• Corsican dried herbs — If you can't find a pre-made blend, you can create your own by combining equal parts dried thyme, rosemary, and oregano.

Tips & Tricks

• For an extra crispy texture, you can double-coat the calamari by dipping it in the flour mixture, then in beaten egg, and finally back in the flour mixture before frying.
• If you prefer a spicier version, add a pinch of Corsican chili flakes to the flour mixture.
• Serve the calamari immediately after frying to maintain its crispiness.

Serving advice

Corsican-style Salt and Pepper Calamari is best served as an appetizer or a main course. Garnish with fresh herbs, such as parsley or basil, for an added touch of freshness. Serve with lemon wedges and the zesty lemon aioli for dipping.

Presentation advice

Arrange the crispy calamari rings on a platter, garnished with fresh herbs and lemon wedges. Place a small bowl of the lemon aioli in the center of the platter for dipping. This visually appealing presentation will entice your guests to dig in.