Combine vinegar, water, sugar, kosher salt, and smashed garlic in a small saucepan. Bring to a simmer so sugar and salt dissolve, then remove from heat and let cool 5 minutes.

Place sliced peppers in a heatproof jar or bowl. Pour warm pickling liquid over peppers, press down to submerge, cool to room temperature, then refrigerate at least 30 minutes (best 2 hours).

Slow Cooked Tomato Sauce

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and a pinch of salt; sweat until translucent, 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute to caramelize slightly.

Pour in crushed tomatoes, add dried oregano, sugar, salt and pepper. Bring to a gentle simmer, then lower heat and cook uncovered, stirring occasionally, 20–30 minutes until slightly reduced and rounded in flavor.

Stir in torn basil at the end, adjust seasoning to taste, then keep warm on very low heat while finishing other components.

Crackling Garlic Herb Butter

Melt butter in a small skillet over medium-low heat. Add minced garlic and cook gently until aromatic and tiny edges begin to brown, 1–2 minutes — do not burn.

Increase heat briefly to medium to let the butter 'crackle' a little and concentrate flavor, about 30–45 seconds; remove from heat. Stir in chopped parsley, thyme, lemon zest, red pepper flakes and coarse sea salt. Keep warm.

Sriracha Aioli

Whisk together mayonnaise, sriracha, lemon juice, grated garlic and salt in a small bowl until smooth. Taste and adjust sriracha or lemon for heat and brightness. Refrigerate until ready to serve.

Crispy Calamari

Prepare calamari: pat the cleaned squid dry with paper towels and cut tubes into 1/2-inch rings; leave tentacles whole if small.

Set up dredging station: in one bowl whisk flour, cornstarch, breadcrumbs, salt, pepper, garlic powder and paprika. Keep a separate bowl of ice water.

Working in batches, dip squid pieces into ice water (briefly, just to hydrate), then shake off excess and toss thoroughly in the flour mixture to coat. Press coating to adhere. For extra crispness, double-dip: dip coated squid back into ice water then re-coat in dry mix.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry calamari in small batches (do not crowd) until golden and crisp, 1.5–2.5 minutes depending on size. Remove with a slotted spoon to a paper towel-lined tray and immediately season with a pinch of salt.

If needed, keep fried calamari warm on a wire rack in a 200°F (95°C) oven while finishing remaining batches.

Just before serving, toss the hot fried calamari lightly with 1–2 tbsp of the warm Crackling Garlic Herb Butter so they pick up the garlic-herb flavor and glossy finish.

Assembly & Serve

Spoon a thin bed of warm Slow Cooked Tomato Sauce onto a serving platter or individual plates.

Pile the Crackling Butter–tossed Crispy Calamari on top of the sauce.

Arrange pickled pepper rings around or over the calamari for brightness and tang.

Drizzle or dot Sriracha Aioli over the calamari (or serve aioli on the side for dipping).

Finish with a scatter of chopped parsley, grated pecorino/parmesan, and lemon wedges. Serve immediately while calamari is hot and crisp.