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Salt and Pepper Calamari
Courtesy of the Horseshoe Bay Resort Marriott
Ingredients
Calamari (squid), cleaned and cartilage removed
Flour, as needed
Salt and pepper, to taste
Vegetable oil for frying
Chipotle Aioli:
1 ounce dry chipotle peppers
4 ounces honey
2 cloves garlic
2 ounces rice wine vinegar
3 ounces pasteurized whole eggs
2 cups salad oil
Salt and pepper, to taste
Directions
For the aioli, deseed the chipotle peppers and steep in hot water. Place the garlic, peppers, honey, eggs and vinegar in a food processor and puree. Slowly add the oil. The consistency should coat the back of a spoon. Add a little water, if necessary. Taste and correct seasonings. Serve.
Wash and slice calamari into rings and tentacles. Season the flour with salt and pepper. Dredge the calamari in the flour until well coated. Fry in 350-degree F oil until golden brown.
Suggestions
Serve with Chipotle Aioli, lemons and limes.