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Fried Calamari with Basil and Lemon with Arrabbiata (Tyler Florence) Recipe

Fried Calamari with Basil and Lemon with Arrabbiata (Tyler Florence) Recipe

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Fried Calamari with Basil and Lemon with Arrabbiata (Tyler Florence)

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Ingredients:

Serving

1 1/2 lb cleaned calamari, cut into rings
2 cups milk, approximately
2 cloves garlic
kosher salt and freshly ground black pepper
vegetable oil, for deep-frying
1 handful fresh basil leaves
1 lemon, thinly sliced
2 cups all-purpose flour
3 tbsp extra-virgin olive oil
2 large garlic cloves, chopped
1 medium onion, diced
1 tsp dried red pepper flakes
1 (28-oz) can whole tomatoes (recommended : san marzano)
1/2 cup red wine
kosher salt and freshly cracked black pepper
1 tbsp sugar

Directions:

Add calamari rings to a large mixing bowl and cover with milk (use more or less to completely cover the calamari. Peel garlic cloves and gently bash with the side of a knife to open the clove and release some of the juices. Add to the bowl, season with salt and pepper, then cover and refrigerate overnight.
Heat approximately 3-inches of vegetable oil to 350 degrees F. in a deep-fryer or heavy bottomed pot. Remove calamari bowl from the refrigerator stir in the basil. Set up 2 large mixing bowls: 1 with a colander sitting in it and the other with seasoned flour. Dump the calamari into the colander and drain the milk. Shake the colander to remove excess liquid then place the strained calamari and basil into the flour. Toss to coat, and then place back into the colander to remove excess flour. Fry (both calamari and basil leaves) in batches until crispy and golden brown, about 2 minutes. Use a slotted spoon to transfer the calamari and basil leaves to a tray lined with paper towels to drain, as you cook.
For the Arrabbiata sauce:
Set a large skillet over medium heat and add 3 tablespoons of olive oil. Add chopped garlic, onion and red pepper flakes. Saute until fragrant then add tomatoes and wine. Break up tomatoes with the back of your wooden spoon and simmer uncovered for 20 minutes until some of the juice has reduced. When done, give it a final seasoning with salt and pepper, then puree in a blender (or use an immersion blender) until smooth. Season with salt and pepper and sugar and serve with calamari.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	633.82 Kcal (2654 kJ)
Calories from fat	136.42 Kcal
		% Daily Value*
Total Fat	15.16g	23%
Cholesterol	371.49mg	124%
Sodium	626.14mg	26%
Potassium	784.37mg	17%
Total Carbs	78.62g	26%
Sugars	11.89g	48%
Dietary Fiber	4.71g	19%
Protein	36.12g	72%
Vitamin C	85.7mg	143%
Vitamin A	1.7mg	57%
Iron	0.8mg	5%
Calcium	1062mg	106%

Amount Per 100 g
Calories	140.69 Kcal (589 kJ)
Calories from fat	30.28 Kcal
		% Daily Value*
Total Fat	3.36g	23%
Cholesterol	82.46mg	124%
Sodium	138.98mg	26%
Potassium	174.1mg	17%
Total Carbs	17.45g	26%
Sugars	2.64g	48%
Dietary Fiber	1.05g	19%
Protein	8.02g	72%
Vitamin C	19mg	143%
Vitamin A	0.4mg	57%
Iron	0.2mg	5%
Calcium	235.7mg	106%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.