To top off the top-notch tapas, we made calamari. We bought a bag of frozen, pre cut calamari, and it was surprisingly good. I like this dry fried version, as it is very light and not saturated in oil like some calamari can be. Goes great dipped in the Paprika Aioli! Dry Fried Calamari Makes 4 appetizer servings. Recipe from Alton Brown. Ingredients 2 quarts peanut oil (we didn't use this much... you just need enough to cover the calamari) 1 pound squid, tubes and tentacles 1/2 cup all-purpose flour 1/2 cup plain cornmeal Kosher salt Freshly ground black pepper Directions Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F. Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside. Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the

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