House Of Blues Restaurant Recipe
3 pounds calamari, tubes and tentacles marinated
3/4 cup finely chopped parsley, divided
3/4 cup freshly grated Parmesan cheese, divided
3/4 cup chili garlic paste, divided
6 ounces olive oil
2 lemons, juiced
1/3 cup finely chopped Kalamata olives
6 sprigs Italian parsley for garnish
4 cups whole milk
1 teaspoon chili garlic paste
1/2 teaspoon minced garlic
6 tablespoons corn flour
1 pinch cayenne pepper
1 pinch salt
1 pinch black pepper
1/2 cup flour
1 pinch baking powder
1/2 cup cornmeal
Marinate calamari in marinade for an hour.
Heat deep fryer to 375 degrees.
Drain calamari. Place calamari in breading mixture, coat and shake off excess. Fry until golden brown.
Combine the olive oil with the lemon juice and mix well.
In a mixing bowl, toss fried calamari with 6 tablespoons each of the chopped parsley, Parmesan, chili garlic paste and all of the olive oil mixture.
Using 12 inch bowls, form a circle about 1 inch from the outside rim in each of the bowls with the chopped olives and remaining chili garlic paste.
Divide calamari among bowls. Sprinkle with remaining chopped parsley and cheese. Garnish servings with Italian parsley sprig in the center. Serves 6.
Marinade: Combine all ingredients.
Breading: Combine all ingredients until blended.