A plate of crispy calamari works as the perfect appetizer for a sit-down dinner or as a passed plate while you’re hunkered down to watch a movie in the den. Jon Demel, executive chef at The Inverness Hotel in Englewood, boosts the flavor profile of this Italian classic with the addition of blue cornmeal and truffled aioli.
Blue Cornmeal Calamari with Truffled Aioli
Don’t be frightened by the idea of cooking squid at home; it’s available at grocery stores including Wild Oats and Whole Foods and the fishmonger there has typically done all the cleaning and cutting for you. If you can’t get hold of actual truffles, just leave them out – the flavor will still be lovely and earthy. This recipe takes about 15 minutes to prepare and serves 4-8 as an appetizer.
Ingredients
- 2 eggs, beaten
- 4 ounces heavy cream
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Frank’s Red Hot Sauce
- 1 pound of raw squid, cleaned and cut into tubes and tentacles
- 1 1/2 cups masa flour
- 1/2 cup blue cornmeal
- 1 tablespoon salt
- Salad greens
- Lemon wedges
- Truffled aioli (optional)
Directions
Stir together egg, cream, Old Bay and hot sauce, and then add the raw squid. Using a slotted spoon, remove the squid from the egg mixture and transfer to a flat bowl where you have combined the masa flour, blue cornmeal and salt. Toss gently to coat. Deep-fry the calamari in 330-degree oil for two to three minutes, or until crisp. Be careful not to overcook. Remove the calamari from the oil and allow extra grease to drain onto a paper towel.
Serve over baby greens with lemon wedges and a ramekin of truffled aioli on the side.
Aioli
Ingredients
- 4 ounces mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 tablespoon white truffle oil
- 1 teaspoon chopped black truffle
- Salt and white pepper to taste
Directions
Whisk all ingredients until thoroughly mixed.
