Rhode Island Style Fried Calamari by Dan Rinaldi | lifestyles


Dan Rinaldi, a firefighter in Providence, Rhode Island, drew on his state’s fresh seafood for this dish. He says breaded squid with hot cherry peppers is a great representation of where he lives and his Italian roots. He says his family has been making this recipe for generations.


3 pound large squid, cleaned, tubes cut into 1 inch pieces and tentacles left whole

vegetable oil, for frying

2 tablespoons salted butter

1 (16 ounce) jar sliced ​​banana peppers, drained

1 (16 ounce) jar sliced ​​hot cherry peppers, drained and reserve 1½ tablespoons juice

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¼ teaspoon garlic powder

¼ teaspoon ground black pepper

3 cups all-purpose batter mix, e.g. B. F sharp chic

Chopped fresh flat-leaf parsley for garnish

3 lemons, cut into wedges (see note)

1 (1 pound) pack of Mesclun mix

In a large bowl, soak the squid in the buttermilk for 20 minutes.

Pour the vegetable oil into a deep fryer or large, heavy-bottomed saucepan and heat to 375 degrees F.

Meanwhile, heat the olive oil and butter in a large skillet over low heat. Add the garlic and cook until just browned, then add the banana peppers, cherry peppers, reserved pepper juice, and garlic powder and cook until warmed through. Put aside.

Place the batter mixture in a large bowl. Drain the squid and toss in the batter mixture.

Using batches as needed, place the squid in the hot oil and fry for 3 minutes, seasoning with black pepper.

Place the calamari on kitchen paper, season with salt and drain for 1 minute, then transfer to a large bowl. When all the calamari are done, quickly toss with the pepper mixture.

Place calamari and peppers on a platter, sprinkle with parsley and serve with lemon wedges and mesclun mixture.

Note: Instead of slicing the lemon into wedges, you can cut each lemon at a 45-degree angle to halve them, then dip the lemon halves in the parsley.

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Rhode Island Style Fried Calamari by Dan Rinaldi | lifestyles

Source link Rhode Island Style Fried Calamari by Dan Rinaldi | lifestyles

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