Ingredients

The following ingredients have 4 Servings
  • 1 lb. fresh or thawed frozen calamari, cut into<br>  1⁄2-inch rings, tentacles left intact
  • 1 cup milk
  • Salt and freshly ground black pepper, to taste
  • 1 oz. French bread chunks (about 2 slices),<br>  crusts removed
  • 3 Tbs. red wine vinegar
  • 1⁄3 cup toasted almonds
  • 1⁄4 cup drained diced tomatoes
  • 1 roasted red bell pepper, seeded and sliced
  • 1 garlic clove
  • 1 tsp. paprika
  • Pinch of cayenne pepper
  • 1⁄4 cup olive oil
  • Salt and freshly ground black pepper, to taste<br>
  • Vegetable or canola oil for deep-frying
  • 1 cup rice flour or all-purpose flour
  • 1⁄2 cup coarse yellow cornmeal or polenta
  • 1 Tbs. paprika
  • 1⁄8 tsp. cayenne pepper, or to taste
  • Minced fresh flat-leaf parsley for<br> garnish (optional)

Instruction

  • In a bowl, combine the calamari, milk, and a pinch each of salt and black pepper. Cover and refrigerate for 1 to 4 hours.
  • Meanwhile, make the romesco sauce: In a bowl, combine the bread and vinegar. In a food processor, pulse the almonds until grainy. Add the bread-vinegar mixture, the tomatoes, bell pepper, garlic, paprika and cayenne and puree until smooth. With the motor running, add the olive oil in a steady stream and puree until smooth. Season with salt and black pepper. Transfer the sauce to a bowl, cover and refrigerate for 1 hour.
  • Place an ovenproof platter in an oven and preheat to 150°F. In a heavy, deep fry pan or wide saucepan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer.
  • Drain the calamari. In a large bowl, combine the rice flour, cornmeal, paprika, cayenne, 1 tsp. salt and 1⁄4 tsp. black pepper. Add half of the calamari and toss to coat evenly, then transfer the coated calamari to a colander and shake gently to remove excess flour.
  • Add the coated calamari to the hot oil and deep-fry, using a wire skimmer or slotted spoon to push it gently into the oil occasionally, until crisp and golden brown, about 1 minute. Using the skimmer or spoon, transfer to paper towels to drain briefly, then place on the platter in the oven. Coat the remaining calamari and fry in the same way.
  • Garnish the calamari with the parsley and place a small bowl or ramekin holding the romesco in the center of the platter. Serve immediately.