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  • Serves 4 (3.3 lb)
  • Ready in 35M
Fried Calamari with Romesco

Ingredients

  • 1 lb. fresh or thawed frozen calamari, cut into  1⁄2-inch rings, tentacles left intact 1 lb. fresh or thawed frozen calamari, cut into  1⁄2-inch rings, tentacles left intact
  • 1 cup milk 1 cup milk
  • 1 cup rice flour or all-purpose flour 1 cup rice flour or all-purpose flour
  • 1 roasted red bell pepper, seeded and sliced 1 roasted red bell pepper, seeded and sliced
  • 1⁄2 cup coarse yellow cornmeal or polenta 1⁄2 cup coarse yellow cornmeal or polenta
  • 1⁄3 cup toasted almonds 1⁄3 cup toasted almonds
  • 1⁄4 cup drained diced tomatoes 1⁄4 cup drained diced tomatoes
  • 1⁄4 cup olive oil 1⁄4 cup olive oil
  • 3 Tbs. red wine vinegar 3 Tbs. red wine vinegar
  • 1 oz. French bread chunks (about 2 slices),  crusts removed 1 oz. French bread chunks (about 2 slices),  crusts removed
  • Vegetable or canola oil for deep-frying Vegetable or canola oil for deep-frying
  • Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste
  • 1 garlic clove 1 garlic clove
  • 1 tsp. paprika 1 tsp. paprika
  • Pinch of cayenne pepper Pinch of cayenne pepper

Optional

  • Minced fresh flat-leaf parsley for garnish (optional) Minced fresh flat-leaf parsley for garnish (optional)

Nutritional values
Per serving (13 oz)

% Daily Values*
  • Total fat 33.8g 43%
  • Saturated fat 4.6g 23%
  • Protein 35.2g 70%
  • Salt 630.5mg 27%
  • Total carbs 88.3g 32%
  • Fiber, total dietary 9g 32%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on williams-sonoma.com
Fried Calamari with Romesco on williams-sonoma.com
TOTAL -> AAAA2024