Chef Paul Delios's crunchy and tender calamari with a spicy sweet pepper sauce will be the hit of your dinner party. The spicy sauce starts out sweet and then heats up as it goes along.
Preheat a fry kettle with Crisco shortening to 375 degrees.
Drain 1 cup of calamari at a time, and toss in the breading mixture, coat well.
Shake off excess breading and load the fry basket with the coated calamari, submerge inthe oil and cook for about 2 minutes or until a light golden brown, drain well and drizzle with Sweet chili sauce.
For the Calimari
2 pounds calamari rings and tentacles
1 quart buttermilk
Soak 6 hours to overnight
For the breading:
1 cup semolina
1 cup all-purpose flour
1/2 teaspoon of each salt and pepper
Sweet Chili Sauce
20 Aleppored chilies
10 Francochilies (red jalapenos)
2 red Bell peppers
1/4 cup pickled crushed red pepper in the jar
1-1/2 cups plain sugar
1/2 cup confectioners’ sugar
1/2 cup wild thyme honey
1 cup Red Wine Vinegar
1/2 cup water
Zest of one lemon and juice
10 cloves of finely minced garlic
I like to cut them in half - with the top half, I then split them down one side and remove the seeds and membranes. Then I cut them in a fine julienne. With the bottom half, I cut them into thin rings, leaving the seeds and membrane intact. This way I get a little bit of heat (from the seeds and membranes) and a mix of slivers and rings in the sauce.
In a saucepan I place the rest of the ingredients and my prepared chilies and simmer on low heat for 30 minutes or until the sauce reduces and thickens. Give the mix a good stir when you first start, to make sure the sugars have dissolved in the liquid.
You can cook this longer to get a thicker sauce - it's really up to your preference.
Let it cool and store in a sealed jar in the fridge.
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