This calamari is easy to make and makes a delicious appetizer. The recipe pairs well with Ankida Ridge Vineyards’ 2016 Brut and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 1 lb fresh squid, cleaned and bodies cut into ¾” pieces
- 2 cloves garlic, finely minced
- 1 tsp. Lime juice
- ½ tsp. Salt
- Freshly ground pepper
- 2 c. flour
- 1 tbsp. olive oil
- ½ tsp. Cayenne
- Mixing bowl
- ¼ tsp. Pepper
- 2 tsp. Salt
- 1 c. beer, sparkling wine, or club soda
- Frying oil
- 1 c. mayonnaise
- 1 tsp. Minced garlic
- Zest and juice of half a lemon
- 1 tsp. Dried basil
- 2 Small bowls
Directions
Step 1: Mix together the squid, garlic, lime juice, ½ tsp. Salt and some freshly ground black pepper.
Step 2: In a mixing bowl blend together the flour, olive oil, cayenne, pepper and 2 tbsp. salt.
Step 3: Pour in the beer, sparkling wine or club soda and mix well. Add the squid and stir to coat well.
Step 4: Heat the oil to 375 and drain the calamari (squid). Drop by small batches into the hot oil and cook for 4 minutes or until golden.
Step 5: Drain on paper towels.
Step 6: To make the lemon and garlic sauce, mix together in a small bowl 1 c. mayonnaise, 1 tsp. Minced garlic, 1 tsp. dried basil and the zest or juice of half a lemon.
Step 7: Serve the calamari and sauce together and enjoy.