Calamari with Fire Roasted Jalapeño Aioli

Calamari with Fire Roasted Jalapeño Aioli



  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.