Non-VegetarianFederal Hill Italian cuisine Starters

Rhode Island Calamari with Hot Peppers

Name: Rhode Island Calamari with Hot Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Federal Hill Italian
Ingredients: 1.5 lb Squid; 1.5 cup All-purpose flour; 0.5 cup Cornstarch; 4 cup Vegetable oil; 3 tbsp Butter; 3 clove Garlic; 0.5 cup Pickled cherry peppers; 1 Lemon; 1 tsp Salt

Crispy fried calamari tossed with pickled cherry peppers and a garlicky butter sauce, widely regarded as the state's unofficial signature appetizer.

🇺🇸United States· Rhode Island

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Deep fryer or heavy pot
•Skillet

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 20
carbs: 30
protein: 20
calories: 380

Instructions

1
Pat the squid rings very dry with paper towels.
2
Mix the flour, cornstarch, and salt in a shallow dish. Coat the squid rings in the mixture.
3
Heat oil to 375°F. Fry the squid in batches until golden and crisp, about 2 minutes per batch.
4
Drain the squid on paper towels.
5
In a separate skillet, melt the butter. Saute the garlic and cherry peppers for 1-2 minutes.
6
Add the fried calamari to the skillet. Toss quickly to coat in the garlicky pepper butter.
7
Transfer to a serving plate. Serve immediately with lemon wedges.

Chef's tips

Pat the squid rings completely dry before coating them so the crust sticks and turns out crisp.

Storage

Best eaten immediately; does not store or reheat well.

Reheating

Reheat briefly in a hot oven, though texture will soften.

Common mistakes to avoid

•Adding too much squid to the oil at once, which drops the temperature and makes the calamari greasy.
•Cooking the squid for too long, which makes it tough and rubbery.