Servings 4 to 6 Preparation time: 45 minutes
1 cup mayonnaise
1 (6-ounce) can tuna, packed in oil
2 tablespoons capers, drained and rinsed
Juice of 1 medium lemon (about 2 tablespoons)
2 tablespoons chopped fresh cilantro
½ teaspoon hot paprika
Salt and freshly ground pepper
1 pound uncooked calamari, cleaned
1 cup all-purpose flour
¼ teaspoon cayenne pepper
Salt
Canola oil
To make the sauce, place the mayonnaise, tuna, capers, lemon juice, and cilantro into a blender. Pulse to emulsify. Season with paprika, salt and pepper. Cut the bodies of the calamari into thin rings. Season the flour with cayenne pepper and salt.
1 (6-ounce) can tuna, packed in oil
2 tablespoons capers, drained and rinsed
Juice of 1 medium lemon (about 2 tablespoons)
2 tablespoons chopped fresh cilantro
½ teaspoon hot paprika
Salt and freshly ground pepper
1 pound uncooked calamari, cleaned
1 cup all-purpose flour
¼ teaspoon cayenne pepper
Salt
Canola oil
To make the sauce, place the mayonnaise, tuna, capers, lemon juice, and cilantro into a blender. Pulse to emulsify. Season with paprika, salt and pepper. Cut the bodies of the calamari into thin rings. Season the flour with cayenne pepper and salt.
Heat canola oil in a deep pot to 365 degrees. Dredge the calamari rings in the flour. Shake off excess. Carefully drop the rings into the hot oil. Fry until golden brown, about 30 seconds. Use a slotted spoon (or Chinese wire basket) to remove the calamari from the oil. Drain on paper towels. Continue with the tentacles.
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