Fried Calamari

Truffle Aïoli, Spicy Peperonata, Lemon

Chef Mounir Loqmanen of Novotel Miami Brickell | Miami, FL

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Adapted by StarChefs  |  May 2025  |  Photo: Will Blunt

INGREDIENTS

Calamari:
11 pounds calamari
1 cup buttermilk
1 fluid ounce hot sauce

Truffle Aïoli:
1 cup mayonnaise
2 fluid ounces lemon juice
2 fluid ounces white truffle oil
1 ounce truffle powder
Kosher salt
Ground black pepper

Spicy Peperonata:
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
½ cup red onion, seeded and sliced
1 jalapeño
2 ounces olive oil
1 ounce tomato paste

Dredge:
1 cup all-purpose flour
½ cup cornstarch
2 ounces Old Bay seasoning
Kosher salt
Ground black pepper

To Assemble and Serve:
Oil for frying
1 lemon, wedged

METHOD

For the Calamari:
In a vacuum bag, combine calamari, buttermilk, and hot sauce. Seal and refrigerate overnight.

For the Truffle Aïoli:
In a mixing bowl, combine mayonnaise and lemon juice. Set aside. In a separate mixing bowl, combine truffle oil and truffle powder. Fold into mayonnaise mixture. Season with salt and pepper. Transfer to an airtight container and refrigerate.

For the Spicy Peperonata:
Heat oven to 350°F. In a mixing bowl, combine all ingredients. Transfer to a sheet tray and roast 8 minutes. Let cool. Transfer to an airtight container and refrigerate.

For the Dredge:
In a shallow dish, combine all ingredients. Set aside. 

To Assemble and Serve:
In a fryer, heat oil to 350°F. Remove Calamari from buttermilk mixture and coat in Dredge. Drop in hot oil and fry 90 seconds, or until golden brown. Transfer to a paper towel-lined plate and let drain. Once cooled, place fried Calamari on a serving plate. Serve with 1 ramekin Spicy Peperonata. 1 ramekin Truffle Aïoli, and lemon wedge.

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