Team Talk Volume 7 | Page 33

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THE PAMPERED CHEF BY ASH
FRIED CALAMARI

TEAM TALK

INGREDIENTS
1 pound fresh calamari
1 teaspoon sweet paprika
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2 cups milk
Juice of 1 lemon
1 teaspoon garlic hot sauce( recommended: Tabasco)
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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:
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1 tablespoon olive oil
1 shallot, finely chopped
1 clove garlic, minced
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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.
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