Mention calamari and you usually get a "love it or leave it" response. But these crispy, golden-brown rings served with Spicy Horseradish Aioli have made believers out of many former calamari doubters. The key is to cook the calamari rings only until they are just golden so that they stay tender and don't take on the texture of rubber bands. I suggest making the aioli sauce a day or two ahead and breading the calamari in advance. Then when your guests arrive, just heat the oil and fry 'em up. A pretty platter of calamari and aioli makes a beautiful centerpiece. You'll love this calamari with our tasty tartar sauce. Just add friends and a nice bottle of pinot gris, and you've got the perfect recipe for an evening of conviviality.
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