Recipe courtesy of Frank Bonanno
Print
Total:
55 min
Prep:
40 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 cups extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard, plus 1 tablespoon
  • 1/4 cup lemon juice
  • 1 tablespoon chopped tarragon leaves
  • 1/2 cup celery
  • 1/4 cup fennel
  • 1/2 cup red onion
  • 8 medium shrimp
  • 8 ounces good lump crab
  • 4 ounces scungillli
  • Sea salt and freshly cracked black pepper
  • 6 ounces calamari
  • 8 ounces buttermilk
  • 2 cloves garlic
  • *2 egg yolks
  • 3 white anchovies
  • 1 teaspoon Calabrian chili powder
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour
  • 1 cup rice flour
  • Oil, for frying
  • Baby arugula, for garnish

Directions

In a large pot over high heat, boil 2 quarts salted water. Fill second pot with ice water; set aside. While waiting for water to boil, to a medium bowl, add and mix to combine 1 cup olive oil, vinegar, 1 teaspoon Dijon, lemon juice, and tarragon. Set aside. Finely dice celery, fennel and red onion. Set aside. Toss shrimp in boiling water. Turn off heat and let shrimp steep for 3 minutes, then strain and immediately plunge into ice water to cool. Cut into 1/4-inch pieces. Place crab, scungilli, and shrimp in a large bowl and lightly toss with celery, fennel, and red onion. Cover with vinaigrette and toss. Season with salt and pepper. Refrigerate.

Slice calamari into 1/4-inch pieces and steep in buttermilk. To make aioli, place garlic, 1 tablespoon Dijon, egg yolks, anchovies and chili in food processor and pulse while slowly streaming in 1 cup olive oil. When the mixture becomes thick and smooth, add lemon zest and 1 teaspoon black pepper. Salt, to taste, and refrigerate until ready to serve.

Combine the 2 flours in a medium bowl. Add salt and pepper, to taste. In a large Dutch oven or heavy bottomed pot, heat oil to 375 degrees F. Lightly dredge the calamari through the flour. Shake off any excess flour and place immediately in fryer. Cook until crispy and golden brown. Remove from oil and let drain on a paper towel lined plate.

To Serve: Round a serving spoonful of salad in the center of each plate. Scatter a few pieces of calamari over each scoop and top with a dollop of aioli. Garnish with baby arugula.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Cod with the Fruit of the Sea---Merluzzo Ai Frutti di Mare

Recipe courtesy of Mario Batali

Vol au Vent Fruits de Mer

Caponata Mare e Monte

Recipe courtesy of David Rocco

Grilled Insalata Di Mare

Recipe courtesy of Bobby Flay

Spaghetti Mare e Monte

Recipe courtesy of David Rocco

Granizado de Mango y Maracuya (Mango and Passion Fruit Shaved Ice)

Recipe courtesy of Ana Sofia Pelaez

Lumache di Mare: Sauteed Sea Snails

Recipe courtesy of David Rocco

Grilled Seafood: Frutti di Mare alla Griglia

Recipe courtesy of Rocco DiSpirito

Peppe's Mare e Monte: Peppe's Surf and Turf Pasta

Recipe courtesy of David Rocco

On TV

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here