Crispy Calamari Recipe

Char the jalapeño over an open flame (gas burner) or in a hot cast-iron skillet, turning with tongs, until the skin is blistered and blackened on all sides, about 4–6 minutes. Transfer to a bowl and cover with plastic wrap for 5 minutes to sweat; this loosens the skin.

Peel and deseed the jalapeño (leave some seeds if you want more heat). Roughly chop the flesh.

In a blender or food processor, combine the charred jalapeño, mayonnaise, sour cream, lemon juice, garlic clove, olive oil, salt, and black pepper. Blend until smooth and creamy, scraping down sides once. Taste and adjust salt or lemon as needed.

Transfer aioli to a small bowl, refrigerate for at least 15 minutes to let flavors meld. Keep chilled until serving.

Prepare squid

Pat the cleaned Humboldt squid tubes and tentacles dry with paper towels. If tubes are large, slice into 1/2-inch rings. Leave smaller tentacles whole. Place squid in a bowl and pour the buttermilk over them; toss to coat and let sit 10 minutes to tenderize and help the coating adhere.

Heat oil

Pour vegetable oil into a heavy skillet or pot to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles briskly when dropped in, about 5–7 minutes.

Make coating

While oil heats, whisk together the flour, cornstarch, 1 tsp of the sea salt, black pepper, smoked paprika, and garlic powder in a shallow bowl or tray.

Dredge

Working in small batches (to avoid crowding), remove a portion of squid from the buttermilk, letting excess drip off, then toss it in the flour mixture until evenly coated. Shake off excess flour.

Fry

Carefully add a single layer of coated squid pieces to the hot oil. Fry until golden brown and crisp, about 1.5–2 minutes per side for rings and 2–3 minutes for thicker pieces—do not overcook or squid will become rubbery. Use a slotted spoon to transfer fried calamari to a paper towel–lined tray. Immediately sprinkle with remaining 0.5 tsp sea salt and half of the chopped parsley.

Finish remaining batches

Repeat dredging and frying with remaining squid in batches, allowing oil to return to temperature between batches. Keep cooked calamari in a warm oven (200°F/95°C) on a wire rack to stay crisp while finishing.

Plate and serve

Arrange calamari on a platter, sprinkle with remaining parsley, serve with lemon wedges and a bowl of chilled charred jalapeño aioli for dipping.