Squid Ink Calamari

Squid Ink Calamari

1.6(65)

Take dinner time deep down under the sea with these ink-hued dishes. Start with crispy fried calamari dredged in an activated charcoal batter and served with a garlicky squid ink aioli. Then for the main course, it’s homemade squid ink fettuccine in a white wine sauce with plenty of mussels. Finish with a no-bake activated charcoal cheesecake studded with black sesame seeds. The food may be dark, but the flavors are anything but!

Cook Time
5 minutes
Total Time
55 minutes
Yield
4 servings

Ingredients

Calamari

  • ¾ cup calamari rings and tentacles (340 g)
  • 1 lemon, juiced
  • ¾ cup all purpose flour (90 g)
  • ½ cup corn starch (60 g)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons food grade activated charcoal
  • ¼ cup black sesame seeds (35 g)
  • ½ teaspoon smoked paprika
  • 1 cup buttermilk (125 mL)
  • 1 teaspoon squid ink
  • 6 cups vegetable oil (1.4 kg), for frying
  • 1 tablespoon fresh parsley, for garnish
  • 4 lemon wedges, for serving

Squid Ink Aioli

  • 1 cup mayonnaise (245 g)
  • 1 clove garlic, grated
  • 1 teaspoon white wine vinegar
  • ½ teaspoon lemon juice
  • 1 ½ teaspoons squid ink
  • ¼ teaspoon kosher salt
  • black sesame seed, for topping

How to Make It

1. Step
Make the calamari: In a large bowl, toss the calamari with the lemon juice. Let sit for 30 minutes to help tenderize the calamari.
2. Step
While the calamari tenderizes, make the aioli: In a medium bowl, stir together the mayonnaise, garlic, white wine vinegar, lemon juice, squid ink, and salt until smooth. Transfer to a serving bowl and chill until ready to serve.
3. Step
In a large bowl, whisk together the flour, cornstarch, salt, pepper, activated charcoal, black sesame seeds, and smoked paprika.
4. Step
In a medium bowl, whisk together the buttermilk and squid ink until fully combined.
5. Step
Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
6. Step
Working in batches, transfer the calamari to the flour mixture and toss to coat. Transfer to the buttermilk mixture, toss to coat, then return to the flour mixture and toss until fully coated.
7. Step
Immediately transfer the calamari to the hot oil and fry for 2–3 minutes, until crispy. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with the remaining calamari.
8. Step
Transfer the calamari to a serving platter. Sprinkle with the parsley and garnish with lemon wedges. Top the aioli with more black sesame seeds and serve alongside.
9. Step
Enjoy!

Tags

PescatarianUnder 1 HourSpecial OccasionDeep-FryAppetizersSeafoodStove TopSpiderMixing Bowl

Other Recipes You May Like

Be the first to know about the latest deals, receive new trending recipes & more!

Sign InSign Up