Calamari (gf) Recipe

Prep the squid

Pat the cleaned squid rings and tentacles very dry with paper towels. Drying helps the cornstarch adhere and yields a crisper fry.

In a shallow bowl, combine 3 tbs cornstarch, 1 tsp salt, 1 tsp black pepper and 1 tsp paprika. Toss the dried squid pieces in the cornstarch mixture so each piece is lightly and evenly coated. Shake off excess.

In a heavy skillet or a medium saucepan, heat about 2 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of cornstarch — it should sizzle and float.

Fry the calamari in small batches (do not overcrowd) for 1 to 1 1/2 minutes per batch, until golden and just cooked through. Remove with a slotted spoon to a paper towel-lined tray. Keep warm in a low oven (200°F/95°C) while finishing remaining batches.

While the calamari is frying (or ahead of time), heat 1 tbs olive oil in a small skillet over medium heat. Add 1 tsp minced garlic and sauté for 20–30 seconds until aromatic, careful not to brown.

Add 1 cup thinly sliced sweet mixed peppers and 1 tbs quartered cherry tomatoes. Sauté 3–4 minutes until softened but still bright. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Remove skillet from heat and stir in 1 tbs chopped fresh oregano, 2 tbs grated Pecorino (or Parmesan) and 1/2 tsp lemon zest. Toss to combine. Keep warm.

In a small bowl or mini food processor, combine 3 oz roasted red pepper, 1 tsp finely chopped shallot, 1/2 tsp minced garlic, 1 tsp red wine vinegar, 1 tsp olive oil, 1/4 tsp smoked paprika and 1/8 tsp salt.

Pulse or mix until a slightly chunky, spreadable sofrito forms. Taste and adjust acidity or salt as needed. Set aside at room temperature.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs fresh lemon juice, 1/2 tsp lemon zest, 1/2 tsp grated or minced garlic and 1/2 tsp Dijon mustard until smooth.

Slowly whisk in 1 tsp extra-virgin olive oil to brighten the texture. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and add more lemon or salt if desired. Chill until ready to serve.

Place a mound of warm fried calamari on a serving plate (or individually portion for happy hour). Spoon a generous tablespoon of the warm house peppers and oreganata over the calamari so it partially covers the top.

Add 1–2 dollops (about 1 tbs each) of red pepper sofrito around the plate for color and a bright roasted pepper flavor.

Pipe or dollop 2 tbs total lemon aioli alongside the calamari for dipping.

Garnish with chopped parsley and a lemon wedge. Serve immediately so calamari stays crisp.