Crispy Calamari Recipe

Toast almonds

Place the blanched almonds in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and light golden, about 3–4 minutes. Transfer to a plate to cool slightly.

Prepare aromatics

In the same skillet (remove any burnt bits), add a tiny drizzle of olive oil if needed and warm the chopped shallot and whole garlic clove over low heat for 1 minute to soften slightly without browning; this mellows their raw bite.

Blend romesco base

In a food processor or blender, combine the toasted almonds, roasted red peppers, softened shallot, garlic clove, smoked paprika, and sherry vinegar. Pulse until roughly combined.

Emulsify

With the processor running, drizzle in the 3 tablespoons extra-virgin olive oil until the mixture becomes a paste. Stop and scrape down the sides as needed. If too thick, add up to 1 teaspoon water to reach a smoother consistency.

Make aioli

Transfer about 3 tablespoons of the romesco paste to a bowl and stir in the mayonnaise, lemon juice, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning. Refrigerate until ready to serve. Reserve remaining romesco paste for another use.

Prep calamari

Pat the calamari rings very dry with paper towels. Removing surface moisture is essential for a crisp result.

Make dredging mix

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), Kosher salt, black pepper, smoked paprika, and garlic powder until evenly combined.

Make buttermilk marinade

In a second bowl, whisk the buttermilk with the egg until blended. This gives the coating something to adhere to and helps tenderize the calamari slightly.

Coat calamari

Working in batches, drop calamari rings into the buttermilk mixture, stir briefly to coat, then let excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. Place coated rings on a wire rack while you heat oil. Repeat until all are coated.

Heat oil

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–2.5 inches (use enough to allow floating). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown in about 30–45 seconds.

Fry calamari

Fry the calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch, stirring gently once, until golden brown and crispy. Use a slotted spoon or spider to transfer cooked rings to a paper towel-lined tray or a wire rack set over a sheet pan to drain. Maintain oil temperature between 325–350°F by adjusting the heat between batches.

Finish and season

While still hot, lightly season the fried calamari with a pinch of additional Kosher salt to taste.

Serve

Arrange calamari on a platter with lemon wedges and a small bowl of the toasted almond romesco aioli for dipping. Serve immediately for best crispness.