Calamari with Black Garlic Aioli

added by hog

10 servings

medium

guilty pleasure

ingredients

all

3 cloves black garlic

minced

salt

a pinch

1 dijon mustard

3 whole egg yolks

1 cup virgin olive oil

1 tsp lemon juice

freshly squeezed

1/2 tsp water

cold

vegetable oil

for deep-frying

2 cups all-purpose flour

1 korean chili flakes

salt

to taste

freshly ground black pepper

to taste

1 lb squid

clean with tentacles, bodies cut into 0.33- to 0.5-inch thick rings

1 bunch scallions

ends trimmed and cut into 1.5- to 2-inch pieces

1 tsp black sesame seeds

toasted for garnish

cookware

large saucepan
large bowl
tongs or slotted spoon
paper towels
food processor

	For the Aioli
1	Combine garlic and salt in a food processor and pulse a few times.
2	Add mustard and egg yolks and pulse a few times.
3	Turn on food processor and slowly add oil. Note: It is very important that the oil is added slowly so that it emulsifies. Add lemon juice and water about halfway through adding the oil. Add water to thin, if necessary.
	For the Calamari and Scallions
4	Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350°F.
5	Meanwhile, mix the flour, chili flakes, salt and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat.
6	Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch.
7	Using tongs or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain.
8	Repeat the breading with scallions.
	To Serve
9	Plate fried calamari and scallions, with aioli on the side and sprinkle with toasted black sesame seeds.

notes

Black garlic is whole garlic fermented at high temperatures for 3 weeks, resulting in a black color and a sweet taste with hints of balsamic and tamarind.