Calamari Fritti Recipe

Heat 2 tablespoons extra-virgin olive oil in a small saucepan over medium heat. Add the minced shallot and cook, stirring, until translucent, about 2–3 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the crushed San Marzano tomatoes and tomato paste. Bring to a gentle simmer, then reduce heat to low.

Season with 1/4 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer uncovered, stirring occasionally, until slightly reduced and bright, about 10–12 minutes.

Remove from heat, stir in chopped fresh basil, and adjust seasoning to taste. Keep warm or cool to room temperature for plating.

Whisk together 1/2 cup mayonnaise, 1 tablespoon yuzu juice, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic and 1/4 teaspoon fine sea salt in a small bowl until smooth.

Taste and adjust acidity or salt. If you prefer a thinner sauce, whisk in 1 teaspoon neutral oil or water to loosen slightly. Refrigerate until ready to serve.

Pat the squid rings and tentacles very dry with paper towels. Excess moisture prevents proper crisping.

Place the buttermilk in a bowl and add the squid. Toss to coat and let sit 10 minutes — this tenderizes and helps the coating adhere.

While squid rests, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon paprika in a shallow dish. Whisk to blend.

Heat 3–4 cups vegetable oil in a heavy saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Working in small batches (do not overcrowd), remove squid from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere. Shake off excess flour.

Carefully add coated squid to hot oil and fry until golden and crisp, about 1.5–2 minutes per batch. Use a slotted spoon or spider to turn and remove.

Transfer fried calamari to a wire rack set over a baking sheet or paper towels; season immediately with flaky sea salt. Keep warm in a 200°F (95°C) oven if making multiple batches.

Spoon a few tablespoons of warm pomodoro sauce onto each serving plate, spreading into a small pool.

Arrange a portion of fried calamari on top of the pomodoro.

Drizzle or dot yuzu aioli around the calamari — about 1 tablespoon per serving, or to taste.

Scatter sliced pickled banana peppers over the calamari for bright tang and crunch.

Finish with chopped fresh parsley, additional flaky sea salt if desired, and serve lemon wedges on the side for squeezing.