Calamari Mogador Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Slice the tubes into 1/2-inch rings; leave tentacles whole or halved if large. Drying thoroughly will help the coating adhere and reduce splatter during frying.

Season the squid lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to distribute.

Set up a breading station: In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, and 1/2 tsp garlic powder. In a second bowl whisk together 2 large eggs and 1/4 cup milk. In a third bowl place 1/2 cup fine breadcrumbs.

Working in batches to avoid crowding, dredge the squid rings first in the flour mixture, tapping off excess, then dip into the egg mixture, then press into the breadcrumbs to coat. For a slightly lighter finish you can skip the breadcrumbs and use only the flour/cornstarch mix after the egg wash.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat (or fill a deep pot to 2 inches with oil). Heat to 350°F (175°C) if you have a thermometer. Add a few test pieces; oil is ready when they sizzle and turn golden in about 1–2 minutes.

Fry the breaded squid in batches so they have room—cook 1–2 minutes per side until golden and crisp. Do not overcook: total cook time per batch should be about 2–3 minutes depending on size. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain. Lightly salt while hot if desired.

While the oil is heating or the squid rests, make the Mogador sauce. In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon harissa paste, 1/4 cup finely diced roasted red pepper, and 1 tablespoon chopped capers.

Add 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon smoked paprika, 1/2 teaspoon minced garlic, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust heat or acidity with extra harissa or lemon juice as desired.

Cover and refrigerate the sauce for at least 10 minutes to let flavors meld if time allows. Bring back to room temperature before serving if chilled.

Arrange the fried calamari on a warm serving platter or individual plates over a small bed of microgreens or baby arugula if using.

Put the Mogador sauce in a small bowl or ramekin for dipping. Sprinkle the calamari with 2 tablespoons chopped fresh parsley and serve with 4 lemon wedges alongside.

Serve immediately so the calamari remains crisp. Leftover calamari will soften; reheat briefly in a 375°F (190°C) oven on a wire rack for 5–7 minutes to help restore crispness.