Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet and roast for about 20-25 minutes until the skin is charred and blistered.

Blend the Coulis

Remove the peppers from the oven and let them cool. Once cooled, peel off the skin and place the peppers in a blender. Add olive oil, garlic, salt, pepper, and red wine vinegar. Blend until smooth and set aside.

Prepare the Cilantro Aioli

Mix the Aioli

In a bowl, combine mayonnaise, chopped cilantro, lime juice, minced garlic, and salt. Mix well until everything is combined and smooth. Refrigerate until ready to serve.

Fry the Calamari

Prepare the Calamari

In a mixing bowl, combine flour, cornstarch, salt, black pepper, and garlic powder. Dredge the calamari rings in the mixture until well coated.

Heat the Oil

In a large deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 375°F (190°C).

Fry the Calamari

Carefully add the calamari rings to the hot oil in small batches. Fry for about 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Serving

Plate and Serve

Serve the fried calamari hot with red pepper coulis and cilantro aioli on the side for dipping.