Lemon-Crushed Red Pepper Aioli

• 2 egg yolks
• ¾ cup olive oil
• 1 tsp Dijon mustard
• 1 tbsp minced shallot
• 2 cloves garlic, minced
• pinch of cayenne pepper
• ½ tsp crushed red pepper
• 2 tbsp lemon juice
• salt & pepper to taste
• 1 tbsp chopped Italian parsley

For Calamari

• 10 oz mixed calamari rings & tentacles
• 6 thin slices fennel
• 1 cup half & half
• 1 cup flour (combination of all-purpose & "00" flours suggested)
• salt & pepper
• canola oil to fill pot ⅓ deep

Serving Suggestions

• grilled romaine lettuce
• lemon slices

Make Aioli

1. Whisk egg yolks until light and airy, about 45 seconds
2. Drizzle in olive oil, a little at a time while whisking vigorously
3. Whisk in remaining ingredients
4. Refrigerate until serving

Bread & Fry Calamari

1. Heat canola oil in a heavy-bottomed pot to 350º over medium heat
2. In a large bowl, add calamari rings and tentacles, sliced fennel and half & half. Stir and let soak for 15 seconds
3. In a separate large bowl, mix together flour(s), salt and pepper
4. With a slotted spoon, transfer the calamari and fennel into the flour, allowing the excess half & half to drain off. Toss in flour to coat, and transfer to preheated oil (shaking off excess flour)
5. Fry until golden, about 45 seconds
6. Transfer to a paper towel-line plate to absorb excess oil
7. Serve with Lemon-Crushed Red Pepper Aioli and grilled romaine and fresh lemon slices if desired