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Calamari w/Roasted Garlic & Lime Aioli

Adding roasted garlic and fresh lime juice to the aïoli dipping sauce really makes this dish shine.

Posted By: Sid Alapai
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Prep Time: 15 | Cook Time: 1 hour | Ready In: 1 hour
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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

Peanut oil


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

Cooking Process:


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.