Calamari Recipe

Prep the calamari

Pat calamari dry with paper towels and slice tubes into 1/2-inch rings if not already sliced. Keep tentacles whole or halved if large. Chill in refrigerator while preparing other components.

Season and dredge

In a shallow bowl combine flour, cornmeal, salt, black pepper and smoked paprika. In a second bowl beat the eggs. Toss calamari briefly in beaten eggs, then dredge in flour mixture to coat evenly, shaking off excess.

Fry

Heat vegetable oil in a large skillet over medium-high heat until shimmering and a small pinch of flour sizzles on contact (about 350°F / 175°C if you have a thermometer). Add calamari in a single layer working in batches to avoid crowding (2 batches). Fry 1 to 1 1/2 minutes per side until golden and just cooked through — do not overcook or calamari will become tough. Transfer to a paper-towel-lined plate and keep warm.

Make the sauce

In a small saucepan or skillet over medium heat, melt butter. Add shallot and sauté 1 to 2 minutes until softened but not browned. Add garlic and cook 30 seconds until fragrant. Pour in champagne and simmer gently 1 to 2 minutes to reduce slightly and cook off most alcohol.

Finish the sauce

Stir in lemon juice, chopped parsley, salt and pepper. Keep sauce warm on very low heat. Taste and adjust seasoning. If sauce cools, warm gently before tossing with calamari.

Roast peppers

Preheat broiler to high (or use a gas flame). Place whole red and banana peppers on a baking sheet. Brush lightly with olive oil and sprinkle with salt and pepper. Roast under broiler or over flame, turning occasionally, until skins are blackened and blistered on all sides (8–12 minutes).

Steam and peel

Transfer hot peppers to a bowl and cover tightly with plastic wrap or a plate for 10 minutes to steam. When cool enough to handle, peel and discard skins, remove stems and seeds, and slice peppers into 1/2-inch strips. Toss with a tiny drizzle of olive oil if dry.

Combine: In a warm mixing bowl or the skillet used for the sauce, add roasted pepper strips and gently heat with 1 tablespoon of champagne garlic butter. Add fried calamari and toss quickly to coat evenly in the butter and distribute peppers. Work in batches if necessary so calamari stays crisp.

Plate and garnish: Divide calamari and peppers among starter plates. Spoon any remaining garlic butter over the top. Sprinkle with grated Parmesan and chopped parsley or microgreens. Serve immediately with lemon wedges.

Notes: For a lighter version, skip dredging and frying — briefly sauté calamari 1–2 minutes in the champagne garlic butter and then combine with roasted peppers, but texture will differ from traditional fried calamari.