Sonora Style Calamari with Lime Aioli
Author: My Slice of Mexico
The original appetizer from the Spanish restaurant in Chicago that inspired this dish, consisted of well executed, yet very standard breaded and deep-fried squid rings; however, they served them with fried peppers, and their preserved lemon aioli had a citrus flavor that was incredible.
Ingredients:
- ½ lb. Portico Imperial Calamari Tubes – SUPC: 3985015
- 2 fresh jalapeño peppers; washed
- Limes; washed and cut into wedges
- 1 cup flour
- ¼ cup corn starch
- ¼ tsp cayenne pepper or chili powder
- 1 tsp garlic powder
- ½ tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 cup water, or as needed
- Bread crumbs, preferably Panko style
- Oil, for deep frying
For Short-Cut Lime Aioli:
- ½ cup mayonnaise
- 3 cloves garlic; peeled
- 1 lime; washed, and sliced in half
- ¼ tsp freshly ground black pepper, or to taste
Instructions:
Prepare lime aioli:
Mince garlic and add to the mayo, along with the pepper (photo below, left). Incorporate, then squeeze lime to add juice gradually. Mix and taste as the lime juice is added, until the citrus flavor is clear, but does not overwhelm the sauce. Reserve lime aioli until serving time.
Prepare the Calamari Breading:
Place flour in a mixing bowl and add seasonings and corn starch. cayenne pepper (or chili powder), garlic powder, cumin, salt, black pepper, and corn starch on flour. Mix well and reserve. Place bread crumbs on a tray or large plate, and reserve.
Prepare Calamari:
Rinse squid tubes and pat dry with paper towels. Slice into 1/2 inch rings.
Place rings in a plastic bag or container, and add a quarter cup of the reserved seasoned flour.
Close the container or bag, and shake, to coat squid rings with the flour mix. Reserve.
Gradually add water to the rest of the flour mix, breaking up clumps with a beater. Continue adding water, to obtain a runny batter that just lightly coats the beater.
Dip floured squid rings in the batter, in batches. Transfer rings to prepared tray or plate with bread crumbs, and flip and press down, to coat. Reserve breaded rings.
Pour oil into a small pot, enough to have about two inches in depth. Bring to about 360ºF. To test and flavor the oil, fry the jalapeño peppers first. Turn to scorch all around, then transfer to paper towels, to remove excess oil. Remove stems, slicing into rounds; reserve.
Fry breaded squid rings in small batches, adding a few at a time to the hot oil, and flipping once or twice. Remove once golden brown.
Transfer to paper towels, and continue frying in small batches.
Serve immediately with sliced fried peppers, reserved lime aioli, and lime wedges: