Calamari Recipe

Combine 1/2 cup neutral oil, torn dried chilies, sliced fresh chilies, sliced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt in a small saucepan.

Warm over very low heat (just below a simmer) for 25–30 minutes until garlic is softened, chilies are fragrant and oil is infused. Do not let oil boil or the garlic burn.

Remove from heat and cool slightly. Transfer confit to a jar. Reserve 1 tablespoon of the oil and one teaspoon of minced chilies/garlic to fold into the aioli and to spoon over the finished calamari; keep remaining confit oil for other uses. Let sit at room temperature until needed (or refrigerate up to 1 week).

In a small bowl combine 1/2 cup mayonnaise, mashed garlic clove, 1 tablespoon lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper.

Stir in 1 teaspoon of the minced chili confit reserved earlier. Taste and adjust lemon and salt. Chill until ready to serve.

Dry the squid rings and tentacles thoroughly on paper towels. Pat to remove as much surface moisture as possible (this helps produce a crisp exterior).

In a shallow bowl combine 3 tbsp flour, 2 tbsp cornstarch, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Toss the dried squid in the flour mix in batches until evenly coated; shake off excess.

Heat 1 liter vegetable oil in a heavy pot to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of the flour mixture—if it sizzles and rises, oil is ready.

Fry the chorizo first: add diced chorizo to a dry skillet over medium heat and cook 2–3 minutes until fat renders and edges brown. Remove with a slotted spoon and drain on paper towel; reserve the rendered chorizo oil to add a touch to the finished dish (about 1 teaspoon).

Working in small batches (to avoid lowering oil temperature), gently lower the coated squid into the hot oil. Fry 1 to 1 1/2 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or paper towels. Do not overcook—the squid should be tender inside and crisp outside.

While still hot, toss the fried squid with the reserved chorizo pieces and a light sprinkle (about 1/8 tsp) of sea salt. Squeeze the fresh lemon over the calamari just before serving.

Heat 1/4 cup oil in a small skillet over medium-high until shimmering but not smoking (about 325–350°F / 160–175°C).

Working quickly, submerge basil leaves in the hot oil for 5–8 seconds until they darken slightly and crisp. Use a slotted spoon to remove and drain on paper towels. Sprinkle lightly with a pinch of sea salt.

Plate: spread a spoonful of garlic aioli on each plate or serving board. Pile the hot fried calamari and chorizo on top. Spoon a few drops of the reserved chili confit oil and a teaspoon of minced chilies over the calamari for heat and shine.

Scatter fried basil over the calamari, garnish with additional lemon wedges, and serve immediately while hot and crisp.