Seafood » Crispy Calamari w/ Lemon-Crushed Red Pepper Aioli
Tuscan Kitchen's Jim Rogers shows how to jazz up a classic fried restaurant appetizer at home with a little Italian flair. Calamari rings and tentacles are dipped in half & half along with thin slices of fennel. Toss them in coating, fry those babies up, and serve them with Jim's tangy-spicy Lemon-Crushed Red Pepper Aioli. It's like fried calamari from a seafood shack — but Italianicized.
Posted Thursday, October 13, 2011, at 3:15 pm by suaz96:sure wish the tab for 'RECIPE' worked again for all your recipes
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