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Calamari with Fire Roasted Jalapeño Aioli

Calamari with Fire Roasted Jalapeño Aioli


  • 1/8 oz Garlic Whole Peeled Fresh, Minced
  • 1/2 oz Pepper Jalapeño #1 Fresh
  • 1/2 oz Seasoning Cajun
  • 1 oz Banana Pepper Rings, Mild Yellow 5/16”
  • 1 oz Roasted Red Pepper Strip, Small dice
  • 1 1/4 oz Mayonnaise Heavy Duty Original Recipe
  • 1/4 tsp Coarse Salt, Kosher Box
  • 1/2 oz Spinach Baby Fresh
  • 7 oz HIDDEN BAY® Calamari Ring Breaded Prefried Frozen


  1. In a 350 degree fryolater - fry the calamari for approximately 1-2 minutes until hot and cooked throughout. Toss with the Cajun seasoning.
  2. In the meantime dice the roasted red pepper and place in a bowl with 1/2 the amount of minced garlic, and the banana peppers. Then place the jalapeños on a hot grill and cook until it is blistered and fully roasted. Dice the Jalapeño. In a small food processor, add the remaining garlic, the Jalapeño, salt and mayonnaise. Blend until fully combined and smooth. Place in a ramekin (you can refrigerate the rest for up to a week) Place the hot calamari in the bowl with the red pepper mixture and toss. - add in the spinach and toss until the spinach is slightly wilted.
  3. Plate and serve the fire roasted Jalapeño aioli on the side.

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