RHODE ISLAND CALAMARI

RHODE ISLAND CALAMARI
- Four (4) cups of canola oil
- Four (4) ounces of olive oil
- Four (4) ounces of butter
- One (1) cup sliced pepperoncini
- Half (1/2) cup of chopped red onion
- Quarter (1/4) cup of minced garlic
- Half (1/2) cup of white wine
- Quarter (1/4) cup of clam juice
- One (1) teaspoon of crushed red pepper
- One (1) round loaf of sourdough bread
- Half (1/2) teaspoon cornstarch
- Two (2) cups of all-purpose flour
- One (1) tablespoon of seasoning salt
- Half (1/2) teaspoon cayenne
- Twelve (12) ounces calamari, tubes and tentacles, cut in 1/4-inch thick
- Three (3) ounces of diced Roma tomatoes
- Three (3) ounces chopped scallions

RHODE ISLAND CALAMARI PREPARATION:
Heat canola oil in a deep pot to 350 degrees F.In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.Core out bread and lightly toast the bread bowl. Set aside.In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions