Calamari Misto Recipe

In a small blender or food processor, combine mayonnaise, fresh basil leaves, minced garlic, lemon juice, hot sauce, red pepper flakes and salt. Pulse until basil is fully incorporated and mixture is smooth, scraping down the sides as needed.

With the motor running, drizzle in 1 teaspoon olive oil to slightly loosen the aioli to a creamy dipping consistency. Taste and adjust seasoning with extra lemon or hot sauce as desired. Transfer to refrigerator until ready to serve.

Pat the halved sweetie drop peppers and artichoke pieces dry with paper towel to remove excess moisture from the marinated artichokes.

Heat a medium skillet over medium-high heat. Add 1½ tablespoons olive oil and, when shimmering, add the peppers cut side down and the artichoke quarters. Sauté for 3–4 minutes, tossing once, until peppers are blistered and artichokes are warmed and lightly browned.

Season with 1/4 teaspoon sea salt and a pinch of freshly ground black pepper. Remove from heat and keep warm or at room temperature until plating.

Cut calamari tubes into 1/2-inch rings if not pre-sliced; leave tentacles whole if small or chop in half if large. Pat all pieces very dry with paper towels — moisture prevents a crisp crust.

In a shallow bowl or pie plate whisk together buttermilk and 1/4 teaspoon of the salt. Add calamari and toss to coat. Let rest for 5–10 minutes to tenderize and help the coating adhere.

Dry Mix

In a second shallow bowl combine all-purpose flour, cornstarch, fine cornmeal, remaining 3/4 teaspoon salt, black pepper, smoked paprika and garlic powder. Whisk thoroughly so the cornmeal is evenly distributed.

Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F / 175°C. Use a thermometer for accuracy; there should be about 1–1½ inches of oil for shallow frying or enough to cover the rings if using a deeper pot.

Working in a single layer (do not overcrowd), remove a handful of calamari from the buttermilk, letting excess drip off, and dredge in the dry mix until well coated. Shake off excess flour.

Carefully add coated calamari to the hot oil and fry for 1.5–2.5 minutes, turning as needed, until golden brown and crisp. Tentacles may brown slightly faster; remove when color is even and coating is crisp.

Use a slotted spoon to transfer cooked calamari to a paper-towel-lined sheet tray. Sprinkle with a light pinch of salt while hot. Maintain oil temperature (350°F) between batches and fry remaining calamari in batches (about 2–3 batches for 1 lb).

If desired, keep finished batches in a 200°F oven on a wire rack for up to 10 minutes to keep warm without softening the crust.

Arrange a mound of fried calamari on a warm platter or individual plates. Scatter the blistered Sweetie drop peppers and warmed artichoke hearts around and on top of the calamari.

Spoon several dollops of the spicy basil aioli alongside or lightly drizzle a small amount over some rings for contrast. Garnish with chopped parsley and grated lemon zest. Serve immediately with lemon wedges for squeezing.