Black garlic is whole garlic fermented at high temperatures for 3 weeks, resulting in a black color and a sweet taste with hints of balsamic and tamarind.
Serves 10 people
For the Calamari
Vegetable oil for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
1 bunch scallions, ends trimmed and cut into 1 ½ – 2 inch pieces
2 cups all-purpose flour
1 tsp Korean chili flakes
Salt and freshly ground black pepper
For the Aioli
3 cloves black garlic, minced
3 egg yolks
Pinch of salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
½ teaspoon cold water
For the Garnish
1 tsp black sesame seeds, toasted
For the Calamari and Scallions
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees. Mix the flour, chili flakes, salt and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain. Repeat the breading with scallions.
For the Aioli
Combine garlic and salt in a food processor and pulse a few times. Add mustard and egg yolks and pulse a few times. Turn on food processor and slowly add oil. Note: It is very important that the oil is added slowly so that it emulsifies. Add lemon juice and water about ½- way through adding the oil. Add water to thin, if necessary.
Plate fried calamari and scallions, aioli on the side and sprinkle with toasted black sesame seeds.