Chef Siegel's Rhode Island Style Calamari

By Addie

Here's Chef Siegel's signature dish.

Ingredients

• Flour Dredge:
• 1 pound squid rings and tentacles
• 2 cups buttermilk
• 3/4 cup cornstarch
• 2 cup all purpose flour
• 3 teaspoons kosher salt
• 2 teaspoon freshly ground black pepper
• 2 tablespoons paprika
• 1 teaspoon granulated garlic
• Butter Sauce:
• 4 tablespoons unsalted butter
• 4 cloves garlic, finely chopped
• 1 oz freshly squeezed lemon juice
• 2 tablespoons chopped Italian parsley
• 1 cup sliced hot cherry peppers

Preparation

Step 1

1. Combine cornstarch, flour, salt, pepper, paprika and granulated garlic.
2. Soak squid in buttermilk for 30 seconds.

3. Strain out squid with wire strainer, and add to flour dredge. Be sure to coat completely by shaking back and forth. Pull out of dredge and shake excess flour off the squid.

4. Deep fry for 30 seconds or until golden brown and crisp. Let drain in basket then move to paper towel lined plate to absorb excess grease.

5. Heat sauté pan over medium heat and add the butter. Add the garlic and sauté until golden brown.

6. Add lemon juice, cherry peppers, parsley, calamari and toss to coat evenly.

7. Check seasoning, and put on platter.

8. Garnish with lemon wedges and chopped parsley.