Calamari and Shrimp Fritto Misto with Mayonnaise Yoghurt Sauce

Featured by Grandmaster Winery in the Gold Wine Club.


1 pound cleaned calamari
1 pound shrimp
2 cups all-purpose flour
Olive oil
1 cup Greek yoghurt
1 cup mayonnaise
1 tablespoon mustard
2 tablespoons minced red onion
Salt to taste
Lemon slices for garnish
Parsley for garnish


For the Sauce:
Mix yogurt, mayonnaise, and mustard in a bowl until well blended. Add salt to taste and minced red onion, and mix well. Cover bowl in plastic wrap and refrigerate for 15 minutes.

For the Calamari and Shrimp:
Roll calamari and shrimp in flour to cover well; shake off excess flour. In a saucepan, heat oil over medium-low heat. Add calamari and shrimp, sautéing until crispy and golden in color (about 3-4 minutes).

Remove calamari and shrimp from saucepan and place on thick paper towels that will absorb excess oil. Season with salt to taste. Serve warm, garnished with lemon slices and parsley, and accompanied by the mayonnaise yoghurt sauce.

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