In a saucepan, combine the banana peppers, red wine vinegar, water, sugar, and salt. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Remove from heat and allow to cool. Store in the refrigerator until ready to serve.

Moroccan Spice Black Garlic Aioli

Make the Aioli

In a mixing bowl, combine the black garlic, mayonnaise, lemon juice, cumin, paprika, salt, and black pepper. Mix until smooth. Adjust seasoning to taste and refrigerate until ready to serve.

Fried Calamari

Prepare the Calamari

In a large bowl, mix the flour, cornstarch, salt, black pepper, and cayenne pepper. Dredge the calamari rings in the flour mixture until evenly coated.

Fry the Calamari

Heat the oil in a deep fryer or large pot to 375°F (190°C). Fry the coated calamari in batches for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Serve

Plate the fried calamari with pickled peppers on the side. Serve with Moroccan spice black garlic aioli for dipping.