Team Talk Volume 7

THE PAMPERED CHEF BY ASH

FRIED CALAMARI

TEAM TALK

INGREDIENTS

�	1 pound fresh calamari	�	1 teaspoon sweet paprika
� � �	2 cups milk Juice of 1 lemon 1 teaspoon garlic hot sauce ( recommended : Tabasco )	� � � �	1 teaspoon cayenne pepper 3 eggsVegetable oil , for frying Puttanesca Dipping Sauce , recipe follows Lemon wedges , for serving
�	2 cups flour
�	Salt and freshly ground black pepper

PUTTANESCA DIPPING SAUCE :

� � �	1 tablespoon olive oil 1 shallot , finely chopped 1 clove garlic , minced	� � �	1 tablespoon capers 3 tomatoes , diced A pinch chile flakes
�	1 tablespoon tomato paste	�	1 / 4 cup chopped fresh parsley
�	2 anchovy fillets , finely chopped	�	Zest of 1 / 2 lemon
�	1 / 4 cup pitted , diced black olives	�		Salt and freshly ground black pepper

DIRECTIONS Clean the calamari and cut the bodies into thick rings , reserving the tentacles separately .

Mix the milk and lemon juice in a large bowl . Let rest for 5 minutes until it thickens . Add the garlic hot sauce . Add the calamari and soak in the buttermilk for up to 4 hours .

Team Talk Volume 7 | Page 33

TEAM TALK