Time: 30 minutes

Serves: 4

  • 1 pound Monterey Calamari, bodies and tentacles
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for deep frying
Chile-Lime Salt
  • 1/4 cup sea salt
  • 2 teaspoons lime zest
  • 2 fresh red chiles, sliced

MONTEREY BAY CALAMARI WITH CHILE-LIME SALT

Recipe courtesy Tyler Florence Make chile-lime salt by combining salt, zest and chile with a mortar and pestle. Preheat oil to 375 degrees F.  Season flour with salt and pepper and lightly coat calamari.  Fry in batches, drain on paper towels and season with chile-lime salt.

Edited: October 9th, 2009