|4 cloves||garlic (divided)|
|4 tbsp||olive oil|
|250 ml||vegetable oil|
|vegetable oil for frying|
This aromatic white wine has mild acidity and decent sweetness to balance out the spice of the chili. It is best enjoyed quite young.
Finely chop garlic, chili, and parsley. Pit and peel avocado and cut into cubes.
In a large bowl, combine Padrón peppers, calamari, olive oil, half of the chili, and one quarter of the garlic. Zest and juice some of the lemons and add lemon juice and lemon zest. Season with salt and pepper and set aside to marinate.
To make the guacamole, add avocado cubes to a small bowl and mash with a fork. Squeeze in another portion of lemon juice and season with salt and pepper. And remaining chili and stir to combine. Set aside.
To make the aioli, mix together egg yolks and mustard in a large bowl. Slowly pour in oil while whisking continuously. Then add remaining garlic, squeeze in last portion of lemon juice, and season with salt and pepper. Stir until well combined and set aside.
Heat some vegetable oil in a frying pan over medium heat. Add calamari and pepper mixture and sauté until calamari is browned and pepper skins are charred.