Paesano's Calamari Gigantissimo
- 2 tablespoons finely chopped ginger
- 2 tablespoons
finely chopped shallots
- 2 tablespoons finely chopped garlic
- 1/2 cup granulated
- 1 cup white wine vinegar
- 1 cup rice vinegar
- 1/2 cup tomato paste
- 1 cup water
- 2 tablespoons Sriracha chili sauce
- 2 teaspoons cornstarch mixed
with 2 teaspoon water
- Chopped fresh basil leaves (reserve a
small amount for garnish)
- 1 1/2 pounds squid steaks or cleaned tubes and tentacles
- 2 cups buttermilk
- 2 cups Wondra flour (or other self-rising flour), seasoned
to taste with salt and freshly ground black pepper
oil, for deep-frying
- Sauce: Combine the ginger, shallots and garlic together in a saucepan.
- Add the
sugar, white wine and rice vinegars, tomato paste, water, and Sriracha sauce. Stir
to blend and bring the mixture to a simmer. Cook gently, stirring frequently, for
about 8 minutes.
- Whisk cornstarch mixture into the sauce.
- Add a few chopped leaves
of the basil, cook for a minute or two more, remove from heat and let cool.
until serving time.
- Calamari: Rinse the squid well and cut the steaks into strips about 1 1/2 inches
wide, or cut the tubes into rings. Pat dry thoroughly with paper towels.
- Pour the
buttermilk into a wide bowl, and put the seasoned flour in a second wide bowl. Pour
oil into a deep pan (or covered fryer) to a depth of 3 to 4 inches.
- Heat the oil to 350 degrees F.
- Dip a handful or so of the squid into the buttermilk, let drain, then toss into
the flour. Coat well, then place squid in a strainer, hold it over the sink and
shake off the excess flour. Place the squid into the hot oil and carefully separate
the pieces, taking care to avoid any spattering oil. Cook briefly, about 2 minutes
for the strips of steak, and just 1 minute for the rings and tentacles. The coating
should be golden brown.
- Remove and drain on paper towels.
- Serve immediately along
with the sauce, garnished with chopped basil.
Makes about 6 appetizer servings.
Source: Paesano's, San Antionio, Texas - San Antonio Express-News 2/5/2003