In the Kitchen: Crispy Fried Calamari

Executive Chef Tim Kelly from Chapel Grille joins us today making Crispy Fried Calamari with prepared pickled peppers and a homemade prepared marinara sauce.

Ingredients:

For the Calamari

  • 64 ounces canola or vegetable oil in a large heavy pot to fry in
  • 1 pound of prepared squid (Rings only or Rings and tentacles…your choice)
  • ½ pound of fish chick breading mix
  • 6 ounces dry tempura flour
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped garlic
  • 1 lemon
  • 2 tablespoons chopped parsley
  • 1 teaspoon dry oregano
  • salt and pepper to taste

For the Marinara Sauce:

  • 1 cup finely chopped white onion
  • 2 tablespoons chopped garlic
  • ¼ cup extra virgin olive oil
  • 1x 24 ounce can chopped San Marzano tomatoes
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon sugar
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 6 basil leaves (chopped)

For the Pickled Peppers:

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 cup rice wine vinegar
  • 1 tablespoon sriracha sauce
  • 4 ounces jarred sliced banana peppers

Directions:

For the Marinara:

  1. Place the olive oil, onions and garlic in a medium heavy duty saucepan.
  2. Over low heat and covered, sweat* the onions and garlic until soft. (about ten minutes)
  3. Add the tomatoes, crushed red pepper, sugar, black pepper and salt.
  4. Bring to a simmer and cook about 30 minutes.
  5. Add the basil and adjust seasoning to taste…..reserve
    Note: this is a basic marinara sauce with a little added spice. It can be made ahead and reheated. Feel free to make a larger batch and use on pasta or other things
    *Sweating is a process whereas the vegetables are cooked slowly covered until very soft which brings out the sweetness while not browning them.

For the Pickled Peppers:

  1. Julienne all the peppers. Place them in a bowl.
  2. Mix the vinegar and sriracha sauce and pour over the peppers.
  3. Cover and set in the fridge for 3-4 days.
  4. Mix in the banana peppers and reserve. (This will make more than needed to serve with the calamari. They are great on sandwiches!!)

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