Sonoran Squid Recipe

Prep seafood

Pat the calamari and shrimp very dry with paper towels. If calamari tubes are large, slice into 1/2-inch rings; keep tentacles whole. Lightly score the inside of thicker tubes to help tenderness. Place shrimp in a bowl, toss with 1 tablespoon lime juice and a pinch (about 1/4 tsp) of salt; let sit 5–10 minutes while other components are prepared.

Season calamari and shrimp lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper total (distributed between both). Return to cold while preparing batters.

Make dry mix

In a shallow wide bowl combine 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1/4 cup rice flour, 1 teaspoon baking powder, 1 teaspoon smoked paprika, 1 teaspoon ancho chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper. Whisk until evenly distributed.

Prep panko

Place 1 cup panko breadcrumbs in a separate shallow plate. Lightly crush with your hands or a rolling pin for slightly smaller flakes that adhere better.

Set up dredge station: bowl 1 = dry mix, bowl 2 = wet dredge (see next section), plate = panko.

Make wet dredge

In a medium bowl whisk together 2 large eggs, 3/4 cup cold club soda or cold light beer, and 1 teaspoon neutral oil. Season with a pinch of salt and a scant 1/4 tsp pepper. The mixture should be fairly thin but slightly frothy; if too thick add 1–2 tablespoons more club soda.

Marinated shrimp from earlier should remain briefly in lime juice; pat shrimp dry before proceeding so dredge adheres. Keep everything chilled until ready to fry.

Sauté peppers

Heat a tablespoon of neutral oil in a large skillet over medium-high heat. Add sliced bell peppers, sliced jalapeño/serrano, and red onion. Season with a pinch (about 1/4 tsp) salt and cook, stirring occasionally, until softened and slightly charred at edges, about 6–8 minutes. Squeeze 1 tablespoon lemon juice over vegetables, toss in half of the chopped cilantro (about 1/4 cup), remove from heat and keep warm.

Reserve remaining cilantro for garnish and have lemon wedges ready.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons crema or sour cream, 1 teaspoon minced chipotle in adobo (or 1 tsp chipotle powder), 1 tablespoon fresh lime juice, 1/2 teaspoon smoked paprika, 1 grated garlic clove and 1/2 teaspoon salt. Whisk until smooth. Taste and adjust heat or acidity as desired. Chill until serving.

Heat oil

Pour neutral frying oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 liter used as a guideline). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of dry mix: it should sizzle and brown in about 40–50 seconds.

Dredge and coat

Working in batches to avoid crowding, dredge calamari rings/tentacles and shrimp in the dry mix, shaking off excess. Dip each piece into the wet dredge, then press into the crushed panko so pieces are well coated. Place on a wire rack while you finish the next batch to keep coatings from getting soggy.

Fry

Carefully lower a small batch of coated calamari/shrimp into the hot oil with a spider or slotted spoon. Fry until golden brown and crisp: shrimp 1.5–2 minutes, calamari rings/tentacles 2–2.5 minutes depending on size. Do not overcook squid — remove as soon as coating is crisp and calamari is just opaque. Transfer to a wire rack set over a baking sheet or paper towels and immediately sprinkle with a light pinch of salt and a little lemon juice if desired.

Keep warm

If frying multiple batches, keep cooked pieces in a single layer on a warm oven (200°F / 95°C) so they stay crisp until all batches are finished.

Assemble Sonoran Squid

On a serving platter or individual plates layer the warm sautéed peppers and onions. Top with craggy crunchy calamari and jumbo shrimp. Drizzle or dollop spicy aioli alongside. Scatter remaining chopped cilantro over the top, add lemon wedges, and finish with a light sprinkle of lime or lemon zest if using.

Serve immediately while the seafood is hot and the coating is crisp. Provide extra aioli and lemon wedges at the table.