WE COOK! Mill’s Tavern Fried Calamari, Lemon Aioli, Kalamata Olive Roasted Red Pepper Salsa

by Edward Bolus, Executive Chef, Mill’s Tavern, contributing writer

Fried Calamari with Lemon Aioli + Kalamata Olive and Roasted Red Pepper Salsa:

Mill’s Tavern is serving up crispy calamari with a twist, pairing it with zesty lemon aioli and a punchy olive and pepper salsa that’ll kick your taste buds into high gear. It’s the kind of dish that makes you exclaim, “wow, I need another bite!”

Ingredients:

For Fried Calamari:

• 1 lb. calamari rings, cleaned and patted dry
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Vegetable oil, for frying

For Lemon Aioli:

• 1 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste

For Kalamata Olive and Roasted Red Pepper Salsa:

• 1 cup Kalamata olives, chopped
• 1 cup roasted red peppers, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the Lemon Aioli:

• In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper. Mix well until smooth. Adjust the seasoning according to taste.
  • Cover and chill in the refrigerator until serving time.

2. Make the Kalamata Olive and Roasted Red Pepper Salsa:

• In a medium bowl, blend the chopped Kalamata olives, roasted red peppers, fresh parsley, lemon juice, and olive oil. Season with salt and pepper. Stir well to combine all ingredients.
  • Set aside.

3. Fry the Calamari:

• Combine the all-purpose flour, salt, black pepper, and paprika in a shallow dish.
  • Mix well.
• Preheat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
• Coat the calamari rings in the seasoned flour mixture, shaking off any excess flour.
• Carefully add the calamari rings to the hot oil, frying in batches to prevent overcrowding, ensuring each piece is golden brown and crispy, approximately 2-3 minutes per batch.
• Use a slotted spoon to remove the calamari from the oil and transfer them onto a plate lined with paper towels to drain excess oil.

4. To Serve:

• Arrange the crispy fried calamari on a serving platter.
• Place the lemon aioli and Kalamata olive and roasted red pepper salsa on the side for dipping.
• Optionally, garnish with additional chopped parsley and lemon wedges for an extra burst of flavor.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.