Paul Delios's Deep Fried Calimari
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.
- Calimari Directions
- 375 Preheat a fry kettle with Crisco shortening todegrees.
- Drain 1 cup of calamari at a time, and toss in the breading mixture, coat well.
- 2 Shake off excess breading and load the fry basket with the coated calamari, submerge inthe oil and cook for aboutminutes 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
- 6 Soakhours 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, or...
- 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.
This recipe was featured on Season 18 - Episode 1805.
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