Serves 10 people

Ingredients

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

2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper

For the Aioli

3 cloves 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 Gremolata

1 bn parsley, finely chopped
1 bn rosemary, finely chopped
½ tbsp red chili flakes
2 tbsp lemon zest
1 tbsp garlic, minced

Instructions

For the Calamari

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, parsley, 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.

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.

For the Gremolata

Combine all ingredients in a bowl.