Fried Calamari with Saffron Aioli and Agrodolce

Fried Calamari with Saffron Aioli and Agrodolce

Fried Calamari with Saffron Aioli and Agrodolce

Traditional to southern Italy, agrodolce is a sweet-and-sour sauce that adds a bright, tart flavor to this fried dishJenny Huang

“Everybody fries squid, and it’s something we all adore,” says Nick Perkins of Hart’s restaurant. He and chef Katie Jackson took this version in a southern Italian direction with the addition of a saffron garlic aioli and agrodolce, a sweet-and-sour vinegar sauce in this case packed with capers, raisins, fennel, and mint. “We also sprinkle urfa biber (a burgundy-colored Turkish chile) on it, which is a fun, piquant thing and a curveball with the Italian flavors of the dish.” You can make the aioli and agrodolce in advance—in fact, it’s preferable—but be sure to fry the squid just before serving.

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