Calamares A La Romana Recipes

CALAMARES A LA ROMANA FRIED SQUID WITH AIOLI

Steps:

• Fill a deep pot halfway with the oil and heat to 350 degrees F.
• Dredge squid in Flour Mix and deep fry until golden color. Add salt, to taste. Serve with Aioli.
• Mix all the ingredients.
• 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.

CALAMARES A LA ROMANA

Steps:

• Wherever and however you buy the squid, they need to be cleaned before cooking. The spines, ink sacks, and heads should be discarded. If you are cleaning the squid yourself, don't throw away the tentacles because those are good to eat, too.
• Once the squid are cleaned, dry them thoroughly. Cut the squid bodies into rings.
• Pour 1/2 inch of olive oil into a large open frying pan and put on high heat for frying, but be careful that the oil does not smoke.
• Put the flour and a bit of salt into a large plastic bag. Place a few pieces of squid into the bag and shake to cover with flour. Remove the rings one at a time with your hands and carefully place in the hot oil.
• Continue to cover pieces in flour and add to the frying pan. Do not crowd the pan, leaving enough room in the pan to turn over squid rings if necessary.
• Fry until the rings turn golden. When done, remove the squid rings from pan and allow to drain on a paper towel. Serve hot with lemon.