Calamari with Lemon Dipping Sauce

[Recipes Index] [World of Chefs]

Ingredients:

For the Calamari:

• 1 cup flour 
• 1 tablespoon cornstarch 
• 1 teaspoon sea salt 
• 1/2 teaspoon freshly ground white pepper 
• Extra virgin olive oil for sauteeing 
• 2 lb small squid, cleaned and cut into 1/4 inch rings lemon wedges for garnish

For the Lemon Dipping Sauce:

• 1 egg yolk 
• 1 egg 
• 3 roasted garlic cloves without the peel 
• 3 fresh garlic cloves, peeled 
• 1/3 cup fresh lemon juice 
• 1 cup extra virgin olive oil 
• Sea salt to taste 
• Finely grated zest of 1 lemon

Preparation:

Preheat the oven to 375 degrees Fahrenheit. To make the roasted garlic, take one head of garlic and cut off the top ½ inch. Set the garlic with the cut side facing up in a square sheet of aluminum foil and cover the garlic head with one tablespoon of olive oil. Cover tightly with aluminum foil. Bake for 40 minutes or until the garlic cloves are golden in color and soft with the texture of butter.

To make the sauce, put the egg yolk, egg, roasted and fresh garlic and lemon juice in a food processor and process for 2 minutes, or until smooth and creamy. While the machine is running, gradually add the olive oil in a thin stream. After the sauce thickens, stir in the salt to taste and lemon zest, reserving some as garnish for the prepared squid just before serving. Refrigerate for at least 1 hour before serving so that the flavors blend.

Place the flour, cornstarch, salt and pepper in a bowl and mix thoroughly with a whisk.

In a heavy skillet, heat the olive oil for sautéing. Dredge and completely coat the squid rings in the flour mix doing a few at a time. Shake off the excess flour and sauté the squid in the hot oil until barely golden, about 2 minutes. With a slotted spoon, remove the squid and allow it to drain briefly on a paper towel. Repeat the process until all the squid is cooked.

Arrange the calamari on a warm plate and decorate with lemon wedges on the side, the reserved lemon zest sprinkled on top and your favorite garden herb on the side for color. Serve the dipping sauce in individual dipping bowls.