El Farol Fried Calamari: A Taste of Santa Fe Sunshine

I can still remember the first time I tasted fried calamari done right. It wasn’t on some windswept Mediterranean coast, but rather nestled in the high desert of Santa Fe, New Mexico, at the legendary El Farol. The airy crispness of the batter, the tender bite of the calamari, and the vibrant, tangy sauces – it was a revelation. Each bite was like a miniature fiesta, a celebration of simple ingredients elevated to something truly special. I’ve been chasing that culinary high ever since, and I’m excited to share my take on this iconic dish.

Recipe Overview

• Prep Time: 25 minutes (plus 2-3 hours marinating)
• Cook Time: 10 minutes
• Total Time: 2 hours 35 minutes to 3 hours 35 minutes
• Servings: 6
• Yield: Approximately 6 servings
• Dietary Type: Not Gluten-Free

Ingredients

• 1 1⁄2 lbs calamari (fresh or frozen, cleaned)
• 3 cups whole milk
• 1⁄4 cup chopped fresh parsley
• 2 quarts vegetable oil (for frying)
• 2 cups rice flour
• 6 eggs, beaten
• 1 tablespoon kosher salt, plus more for sprinkling
• 1 teaspoon cracked black pepper
• 2 cups panko Japanese-style bread crumbs
• Lime wedges, for garnish

Lemon-Caper Aioli

• 1 3⁄4 cups mayonnaise
• 2 tablespoons capers (reserve 1 tablespoon pickling liquid from the jar)
• 2 tablespoons Dijon mustard
• Cracked black pepper, to taste
• Juice of 1 lemon
• 1⁄2 white onion, diced

Romesco Sauce

• 1 cup Marcona almonds, toasted
• 10 garlic cloves
• 1 cup extra virgin olive oil
• 2 tablespoons sherry wine vinegar
• 2-3 dried chile pequins
• 2 cups charred, peeled and chopped roasted red peppers
• Salt, to taste

Equipment Needed

• Large bowl
• Whisk
• Food processor or blender
• Deep fryer or large, heavy-bottomed pot
• Slotted spoon
• Paper towels
• Bowls for dredging
• Tongs

Instructions

1. Prepare the Calamari: Cut the calamari bodies into 1/4 inch rings and separate the tentacles. In a large bowl, combine the calamari rings and tentacles with the milk and parsley. Stir well to combine.
2. Marinate: Cover the bowl and refrigerate for 2 to 3 hours. This step helps tenderize the calamari and infuse it with flavor.
3. Heat the Oil: Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to approximately 350 degrees Fahrenheit (175 degrees Celsius). You can test the temperature by dropping a small cube of bread into the oil; it should turn golden brown in about 12 seconds.
4. Prepare the Dredging Station: Remove the calamari from the milk mixture and discard the milk. In a bowl, thoroughly coat the calamari with the rice flour. Transfer the flour-coated calamari to a second bowl and toss with the beaten eggs, ensuring each piece is well-coated. Sprinkle with a little of the kosher salt and all of the black pepper.
5. Bread the Calamari: Move the egg-coated calamari to a third bowl containing the panko bread crumbs. Toss gently until each piece is evenly coated and the calamari feels dry enough to separate easily. If needed, add more bread crumbs to achieve the desired coating.
6. Fry the Calamari: Working in batches, carefully lower the breaded calamari into the hot oil. Fry for 20 to 30 seconds per batch, or until the calamari is light brown and crispy. Be careful not to overcrowd the fryer, as this will lower the oil temperature and result in soggy calamari.
7. Drain and Season: Remove the fried calamari from the oil with a slotted spoon and transfer it to a plate lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt.
8. Make the Lemon-Caper Aioli: Combine all Lemon-Caper Aioli ingredients in a food processor and blend until smooth.
9. Make the Romesco Sauce: Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers are blackened on all sides. Remove as much of the skin and seeds from the peppers as possible. In a blender or food processor, purée the Marcona almonds, garlic, oil, vinegar, and chiles until smooth. Add the peppers, replace the top, and pulse until the sauce is just a bit chunky. Salt to taste.
10. Serve: Serve the fried calamari immediately while it’s hot and crispy, accompanied by the Lemon-Caper Aioli and Romesco Sauce for dipping. Garnish with lime wedges.

Expert Tips & Tricks

• Don’t Overcrowd: Frying in small batches is key to maintaining the oil temperature and ensuring crispy calamari. Overcrowding will lower the oil temperature and result in soggy, greasy calamari.
• Temperature Control: Use a thermometer to monitor the oil temperature. If the oil is too hot, the calamari will burn on the outside before it cooks through. If it’s too cool, the calamari will absorb too much oil.
• Double Dredge: For an extra crispy coating, you can double dredge the calamari. After the first coating of flour, dip it back into the egg mixture, and then back into the bread crumbs.
• Spice it Up: Add a pinch of cayenne pepper to the rice flour for a little kick.
• Make Ahead: While the calamari is best served immediately, you can prepare the sauces ahead of time. Both the Lemon-Caper Aioli and Romesco Sauce can be made a day or two in advance and stored in the refrigerator.

Serving & Storage Suggestions

Serve the El Farol Fried Calamari hot and crispy as an appetizer or a light meal. The contrasting flavors of the briny calamari, tangy aioli, and smoky romesco create a delightful culinary experience.

• Serving: Arrange the calamari on a platter with the dipping sauces in separate bowls. Garnish with lime wedges and fresh parsley for an appealing presentation.
• Storage: Leftover fried calamari is best stored in an airtight container in the refrigerator. It will lose some of its crispness, but it can be reheated in a preheated oven (350°F/175°C) for a few minutes to restore some of the texture. The sauces should be stored separately in airtight containers in the refrigerator.
• Shelf Life: Fried calamari is best consumed within 1-2 days. The sauces can last for up to 4-5 days in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	622 kcal	31%
Total Fat	62 g	95%
Saturated Fat	8 g	40%
Cholesterol	55 mg	18%
Sodium	458 mg	19%
Total Carbohydrate	14 g	5%
Dietary Fiber	1 g	4%
Sugars	2 g	4%
Protein	5 g	10%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, ensure the panko breadcrumbs are gluten-free or substitute with a gluten-free breadcrumb alternative.
• Air Fryer Option: For a healthier alternative, try air frying the calamari. Preheat your air fryer to 400°F (200°C), spray the breaded calamari with cooking oil, and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
• Spicy Romesco: Add an extra chile pequin or a pinch of red pepper flakes to the romesco sauce for a spicier kick.
• Herb Variations: Experiment with different herbs in the marinade, such as dill, oregano, or thyme.
• Aioli Variations: For a roasted garlic aioli, roast the garlic cloves before adding them to the food processor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen calamari for this recipe?
A: Yes, you can use frozen calamari. Make sure to thaw it completely before marinating. Pat it dry to remove any excess moisture before dredging.

Q: Can I marinate the calamari for longer than 3 hours?
A: Marinating for longer than 3 hours is not recommended, as the acid in the milk can start to break down the calamari too much, making it mushy.

Q: What if I don’t have rice flour?
A: You can substitute rice flour with all-purpose flour or cornstarch. The rice flour provides a lighter, crispier coating, but other flours will work in a pinch.

Q: How do I prevent the calamari from becoming rubbery?
A: The key to preventing rubbery calamari is to not overcook it. Fry it for only 20-30 seconds per batch, until it is lightly golden brown and crispy.

Q: Can I make the romesco sauce without Marcona almonds?
A: Yes, you can substitute Marcona almonds with regular almonds or even walnuts. However, Marcona almonds provide a unique flavor and texture to the sauce.

Final Thoughts

El Farol Fried Calamari is more than just a dish; it’s a celebration of flavors and textures that will transport you straight to Santa Fe. Don’t be intimidated by the multiple steps – each one is simple and contributes to the overall success of the recipe. I encourage you to try this recipe, experiment with your favorite variations, and share your culinary creations with friends and family. Pair it with a crisp white wine or a refreshing margarita for the ultimate southwestern feast!