Calamari w/Roasted Garlic & Lime Aioli
Adding roasted garlic and fresh lime juice to the aïoli dipping sauce really makes this dish shine.
1 (2.5-pound) package frozen, cleaned calamari (tubes and tentacles), thawed
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
Roasted Garlic and Lime Aïoli
2 whole buls garlic
2 teaspoons olive oil
1 cup mayonnaise
1 teaspoon grated lemon rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 1/2 teaspoon salt
1/4 teaspoon hot sauce
Cut calamari tubes into 1/4-inch-thick rings; pat dry with paper towels. Combine flour, salt, and pepper in a shallow dish. Dredge rings and tentacles, in batches, in flour mixture. Pour oil to depth of 2 inches into a Dutch oven; heat to 365°. Fry calamari, in batches, 2 minutes or until golden; drain on paper towels. Serve immediately with Roasted Garlic and Lime Aïoli.
Roasted Garlic & Lime Aioli:
Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly.
Bake at 425° for 45 minutes or until soft.
Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.
Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.