Calamari Recipe

Prepare the squid

If not already cleaned, rinse squid under cold water. Remove quill and innards, separate tentacles from tubes, slice tubes into 1/2-inch rings. Pat thoroughly dry with paper towels.

Place squid in a bowl, add kosher salt, black pepper, lime juice, and milk. Toss to combine and let rest 10 minutes in the refrigerator. The milk/tenderizer will slightly mellow texture and help coating adhere.

In a shallow bowl or rimmed plate, whisk together all-purpose flour, cornstarch, smoked paprika, garlic powder, and ground white pepper. This mix yields a light, crispy crust.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately and brown in about 30–45 seconds.

Working in small batches (3–4 pieces or enough to avoid crowding), remove squid from marinade, let excess drip off, then dredge evenly in the flour mixture. Shake off excess flour.

Fry each batch for 1.5–2 minutes until golden and crisp. Avoid overcooking—squid cooks very quickly. Use a slotted spoon to transfer fritters to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed while you fry remaining batches.

While frying, thinly slice the jalapeño into rings. If you prefer less heat, remove seeds and membranes. Roughly chop marinated artichoke hearts into bite-sized pieces if not already quartered.

When all squid is fried and drained, place it in a large bowl. Add jalapeño slices, artichoke pieces, chopped cilantro (if using), and sea salt. Toss gently but quickly to combine so the coating stays crisp. Squeeze lime wedges over the mixture to brighten flavors and toss again.

In a small bowl, whisk together mayonnaise, finely chopped chipotle peppers, adobo sauce, lemon juice, minced garlic, honey, and salt until smooth. Taste and adjust: add more adobo for heat, more honey for sweetness, or more lemon for brightness.

Serve aioli chilled or at room temperature alongside the tossed calamari. Provide extra lime wedges.