| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 45 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 45 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 cups canola oil
- 4 ounces olive oil
- 4 ounces butter
- 1 cup sliced pepperoncini
- 1/2 cup chopped red onion
- 1/4 cup minced garlic
- 1/2 cup white wine
- 1/4 cup clam juice
- 1 teaspoon crushed red pepper
- 1 round loaf sourdough bread
- 1/2 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 tablespoon seasoning salt
- 1/2 teaspoon cayenne
- 12 ounces calamari, tubes and tentacles, cut in 1/4-inch thick
- 3 ounces diced Roma tomatoes
- 3 ounces chopped scallions
Instructions
- Heat canola oil in a deep pot to 350 degrees F.
- In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.
- Core out bread and lightly toast the bread bowl. Set aside.
- In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.
- Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions.
Reviews
this has nothing to do with rhode island at all. and for that reason its a 1
This is delicious. We sautéed banana peppers and pickled cherry peppers into the sauce instead of pepperoncini. Also, we cut down the butter and olive oil (used 2 oz. and 3 oz. respectively), while using a bit more squid- the ratio of calamari to sauce was perfect like this (making the bread bowl a delicious finisher to the meal). Some purists may think the addition of tomatoes and scallions may take away from its “authenticity” but I feel it adds a nice element of freshness to the dish.
The basic recipe is a winner., because of the cornstarch. Sauce is great. Believe me, this is the way to go.
Just as good as the best we have had in Rhode Island. Home of great spicy calamari.
This may be a perfectly good recipe, but it isn’t Rhode Island calamari. A good Rhode Island calamari is a combination oil, garlic and hot peppers. I am perfecting my own recipe at home based on versions I have eaten here in New England.
this recipe is just wonderful a great mix of everything. The second time I made it I added chopped marinated artichoke hearts. Now it’s even better!!!
I’m a native RIer and have been eating calamari in RI for 35+ years, long before it was chic. I have never had it this way in any restaurant in RI that I’ve ever eaten in. Recipe sounds intriguing, but it is not calamari RI-style. RI-style is lightly fried in a seasoned flour batter and served with banana pepper rings, mild or hot depending on personal preferences. Pepperoncini have been substituted in a pinch. Marinara sauce hit the menus in the 90’s, but plain and simple is the real RI-style.
add green olives
tasted great when i cooked it but I mmade a couple of changes, somehow it didn’t seem right the way it was.
We saw Guy make it on the “Next Food Network Star” and since my 10yr. old daughter loves calimari, we decided to to try it. It’s a great appetizer.