Try this Fried Calamari with Rouille, Cherry Peppers and Lemon recipe, or contribute your own.
Suggest a better descriptionFor quick rouille:
Stir all ingredients in small bowl until combined. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
For calamari:
Heat olive oil in heavy large skillet over medium high heat. Add crushed red pepper, stir 30 seconds. Add cherry peppers (mixture map splatter); stir 30 seconds. Remove from heat. Stir in 1 teaspoon lemon juice. Season with salt and pepper. Add enough vegetable oil to another large skillet to come 1-inch up the sides of pan. Heat oil to 375 degrees. Whisk cornmeal, flour, salt, and peppers in medium bowl to blend. Toss calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt. Transfer to a large bowl. Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with Rouille and lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 501 | ||
Calories from Fat: 197 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 275mg | 85 % | |
Sodium 382.1mg | 13 % | |
Potassium 535.5mg | 14 % | |
Total Carbohydrate 54.1g | 16 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 49g | ||
Protein 23.4g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 501
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