Calamari & Shrimp Recipe

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped peppadew peppers, 1 tablespoon lemon juice, 1 clove grated garlic, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning. Cover and refrigerate for at least 20 minutes to let flavors meld while you prepare the seafood.

Pat calamari rings and shrimp very dry with paper towels. Removing excess moisture helps the batter stick and gives a crisper finish.

If artichoke hearts are packed in oil, drain and pat dry; quarter any large pieces. Slice peppadew peppers into thin strips. Zest the lemon and cut into wedges. Chop parsley.

Make batter

In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup fine cornmeal (optional), 1/2 teaspoon baking powder, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Gradually whisk in 1 cup cold club soda (or sparkling water) until just combined; batter should be smooth and slightly thick but still pourable. Keep batter cold — you can place the bowl in an ice bath if desired.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches (enough to deep-fry). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into oil — it should sizzle and float immediately.

Coat and fry seafood

Working in small batches (do not overcrowd), dredge calamari rings and shrimp briefly in a little extra flour (use some of the flour from the batter mix) to help the batter adhere, then dip into the chilled batter to coat completely. Carefully lower into hot oil using a slotted spoon or spider. Fry calamari for about 1.5–2 minutes until golden and crisp; shrimp may take 2–3 minutes depending on size — shrimp are done when pink and opaque. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep fried seafood warm in a 200°F (95°C) oven while finishing remaining batches.

Fry artichokes and peppadews

Briefly fry the drained artichoke heart pieces and sliced peppadew peppers in 1–2 batches for 1–2 minutes until edges are slightly crisped — they should be warmed through and lightly golden. Remove and drain alongside the seafood.

Season immediately: while hot, sprinkle the fried seafood, artichokes, and peppadews with a pinch of salt and a little lemon zest to brighten flavors.

On a large platter or individual plates, arrange fried calamari and shrimp with the fried artichoke hearts and peppadew slices mixed in. Garnish with chopped parsley and extra lemon wedges.

Serve immediately with the peppadew aioli on the side for dipping. Recommend passing additional lemon for squeezing over the seafood.