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

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