Newport Heat Calamari
Difficulty: Easy | Makes: 3-4 Servings
Our Roland® Guindilla Peppers add the perfect heat and briny flavor to the classic Rhode Island style fried calamari.
Ingredients
- 1 lb calamari rings and tentacles, cleaned & patted dry
- 1/2 cup Roland® Sliced Cherry Peppers, drained & divided
- 1/2 cup Roland® Whole Guindilla Peppers, drained
- 1 1/2 cups cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Neutral frying oil
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Roland® Spicy Chipotle Finishing Sauce, for dipping
- Lemon wedges
Directions
- Divide the sliced cherry peppers in half. Leave the Guindilla peppers whole and drain well
- Fill a deep skillet or fryer with 2 inches of oil. Heat to 375 degrees F
- Pat dry the Guindilla peppers and half of the sliced cherry peppers
- Carefully fry in hot oil for 30-60 seconds until blistered and crisp. Remove with a slotted spoon and drain on paper towels.
- In a bowl. mix the cornstarch, salt, pepper, and garlic powder. Toss the calamari and the other half of the sliced cherry peppers in the seasoning until well coated. Shake off excess
- Fry in batches for 1 ½ - 2 minutes until golden and crisp. Do not overcrowd the oil
- Remove and drain on paper towels. Lightly salt while hot
- Arrange the fried calamari and battered cherry peppers on a platter. Scatter crispy whole Guindilla peppers and unbattered cherry peppers. Serve with spicy chipotle finishing sauce, fresh parsley, and lemon wedges
