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Crispy House Pickled Calamari Recipe

Name: Bordinos Restaurant & Wine Bars Crispy House Pickled Calamari Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 grams Fresh calamari (squid), cleaned and sliced; 1 cup All-purpose flour; 1 cup Cornstarch; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Cayenne pepper; 2 large Eggs, beaten; 2 cups Vegetable oil (for frying); 1 medium Red onion, thinly sliced; 1 medium Carrots, julienned; 1 medium Cucumber, thinly sliced; 1 cup Apple cider vinegar; 2 tbs Sugar; 1 tbs Salt; 1 tsp Black peppercorns; 1 tsp Red chili flakes; 1 cup Water; 1 can (400g) Canned crushed tomatoes; 3 cloves Garlic, minced; 1 medium Onion, chopped; 2 tbs Olive oil; 1 tsp Red chili flakes; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Fresh basil, chopped

Inspired by Bordinos Restaurant & Wine Bar

Time1h

Serves4

Vegetables, Spicy Tomato Sauce

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Frequently paired with

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COYOTE

3oz 21 ilegal mezcal, dry vermouth, crème de cacao, cocchi americano, coffee bitters stirred-smoky, direct, stiff clean take on a negroni

smoky · stiff · clean

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Ingredients

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Calamari

1 1/8 lb (500 grams) Fresh calamari (squid), cleaned and sliced

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Cayenne pepper

2 large Eggs, beaten

2 cups Vegetable oil (for frying)

Pickling Vegetables

1 medium Red onion, thinly sliced

1 medium Carrots, julienned

1 medium Cucumber, thinly sliced

1 cup Apple cider vinegar

2 tbs sugar

1 tbs Celtic sea salt

1 tsp Black peppercorns

1 tsp Red chili flakes

1 cup Water

Spicy Tomato Sauce

1 can (400g) Canned crushed tomatoes

3 cloves Garlic, minced

1 medium Onion, chopped

2 tbs olive oil

1 tsp Red chili flakes

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh basil, chopped

Method

Pickling Vegetables

Prepare the Pickling Liquid

In a saucepan, combine apple cider vinegar, sugar, salt, black peppercorns, red chili flakes, and water. Bring to a boil over medium heat, stirring until sugar and salt dissolve.

Pickle the Vegetables

Place the sliced red onion, julienned carrots, and cucumber in a clean jar. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Seal the jar and let it cool to room temperature, then refrigerate for at least 1 hour.

Spicy Tomato Sauce

Sauté the Aromatics

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.

Add Tomatoes and Seasoning

Add the canned crushed tomatoes, red chili flakes, salt, and black pepper to the skillet. Stir well, bring to a simmer, and let it cook for about 15 minutes, allowing the flavors to meld. Stir in fresh basil just before serving.

Frying Calamari

Prepare the Breading

In a bowl, mix all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. In another bowl, have the beaten eggs ready.

Bread the Calamari

Dredge the calamari rings in the flour mixture first, then dip them into the beaten eggs, and finally coat them again in the flour mixture for extra crunch.

Fry the Calamari

In a large pot or deep skillet, heat vegetable oil to 180°C (350°F). Carefully add the breaded calamari in batches, frying for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.