Calamari Recipe

Prepare Squid

If not pre-cleaned, separate tubes from tentacles. Rinse under cold water and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Drying the squid well is critical for a light crisp fry.

Make Light Batter/Dredge

In a medium bowl whisk together all-purpose flour, cornstarch, sea salt, black pepper, paprika, and garlic powder. Slowly whisk in cold club soda until a slightly thick, but still fluid batter forms. Batter should coat but not be gloopy. Alternatively reserve some mixture for dry dredging if you prefer extra crunch.

Heat Oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge rings). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and rise immediately.

Coat and Fry

Working in small batches (do not overcrowd), toss squid rings and tentacles into the batter to coat, allowing excess to drip off. Carefully lower into hot oil and fry 1.5–2.5 minutes until golden and crisp. If you reserved a dry dredge, you can dredge battered pieces quickly in the dry mix for extra texture before frying. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Fry remaining squid in batches, maintaining oil temperature between 340–360°F (170–180°C).

Finish

While still hot, sprinkle fried calamari lightly with coarse sea salt and chopped parsley. Serve immediately with lemon wedges and the two sauces.

In a small bowl combine mayonnaise, grated garlic, lemon juice, Sriracha, smoked paprika, salt, and black pepper. Whisk until smooth and taste; adjust heat or acidity by adding more Sriracha or lemon juice as needed. Refrigerate until serving. Make at least 15 minutes ahead to allow flavors to meld.

Combine store-bought sweet chili sauce with rice vinegar and optional chili flakes in a small bowl. Stir to combine and taste — the vinegar brightens the sauce. Transfer to a serving bowl alongside the aioli.

Arrange fried calamari on a warmed platter or basket lined with paper. Sprinkle with any remaining parsley, provide lemon wedges, and serve immediately with spicy aioli and sweet chili sauce for dipping.