Crispy Calamari Recipe

Combine rice vinegar, water, sugar and 1/4 tsp salt in a small bowl and whisk until sugar dissolves.

Add sliced peppers to the brine, toss to coat, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours). Drain before serving.

In a small bowl, whisk together mayonnaise, Sriracha, minced garlic, lemon juice, honey and 1/4 tsp salt until smooth and well combined.

Taste and adjust heat or acidity: add more Sriracha for spice or a little more lemon for brightness. Refrigerate until ready to serve.

Pat the squid rings and tentacles very dry with paper towels. Moisture prevents a crisp crust.

In a medium bowl combine flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper and smoked paprika; mix to combine.

Add the cold club soda to the dry mix and stir briefly with a fork until just combined — you want a light batter that clings to the squid. If it seems too thick, add up to 1 tablespoon more soda.

Heat a heavy skillet or medium saucepan with enough oil for shallow frying (about 1/2–1 inch) over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter— it should sizzle and rise to the surface quickly.

Working in a single layer, toss squid pieces in the batter to coat, allow excess to drip off, then gently slide into the hot oil. Do not overcrowd the pan; fry in batches.

Fry for 1.5–2.5 minutes per batch, turning if necessary, until golden brown and crispy. Smaller rings cook faster; tentacles may take slightly longer.

Using a slotted spoon, transfer calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a pinch of salt.

Keep cooked calamari warm in a 200°F (95°C) oven while you fry remaining batches.

Toss the mixed greens very lightly with a small pinch of salt and a drizzle (about 1 tsp) of olive oil if desired, just to dress them — they should be fresh and not heavily dressed.

Arrange the greens on a platter or individual plates. Pile the hot crispy calamari on top.

Scatter the drained pickled peppers over the calamari and greens.

Dot or drizzle Sriracha aioli around the plate or serve in a small ramekin alongside. Garnish with chopped parsley and lemon wedges.

Serve immediately while calamari is hot and crisp.