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1
Rinse the squid under cool water and pat dry with paper towels.
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2
Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary.
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3
Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten.
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4
Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
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5
Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper.
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6
Toss the calamari in the seasoned flour to coat.
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7
Fry for 1 to 3 minutes or until golden brown.
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8
Drain on paper towels and salt, to taste.
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9
Using a slotted spoon, transfer the fried calamari to paper towels to drain.
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10
Serve immediately with lemon wedges and dipping sauces.
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11
1 cup mayonnaise
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12
1 to 2 canned chipotle chile in adobo
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13
1 garlic clove, coarsely chopped
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14
1/2 lemon, juiced
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15
1 tablespoon chopped flat-leaf parsley
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16
Pinch salt
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17
Combine all ingredients in a food processor and blend for 1 minute to combine.
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18
Set aside to allow the flavors to marry.
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19
Serve as a dipping sauce with fried calamari.
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20
Yield: 1 cup
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21
Tomato-Basil Sauce:
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22
3 tablespoons extra-virgin olive oil
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23
2 garlic cloves, minced
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24
4 fresh basil leaves, hand-torn
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25
1 (16-ounce) can crushed tomatoes
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26
Pinch sugar
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27
Kosher salt and freshly ground black pepper
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28
Coat a saucepan with 2 tablespoons of the oil and warm over medium heat.
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29
Add the garlic and basil; cook, stirring, until soft.
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30
Add the crushed tomatoes and sugar; season with salt and pepper.
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31
Simmer the sauce for 10 minutes, stirring occasionally.
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32
Stir in the remaining olive oil.
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33
Serve as a dipping sauce with fried calamari.
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34
Yield: 2 cups
