Fried Calamari Recipe

Roast the pepper

Preheat the broiler to high (or prepare a grill). Place the whole red bell pepper on a foil-lined baking sheet. Broil 8–12 minutes, turning every 2–3 minutes, until the skin is blackened and blistered on all sides.

Transfer the hot pepper to a bowl and cover tightly with plastic wrap or place in a sealed paper bag. Let steam 10–15 minutes to loosen the skin.

Peel the cooled pepper under running water, remove stem, seeds, and membranes, and roughly chop the flesh. Pat dry with paper towels to remove excess moisture.

In a small food processor or blender, combine the roasted pepper, mayonnaise, garlic clove, lemon juice, olive oil, smoked paprika, salt, and black pepper. Pulse until smooth and emulsified. Taste and adjust seasoning. Refrigerate while you prepare the calamari (can be made up to 2 days ahead).

Pat the cleaned squid rings and tentacles very dry with paper towels. Excess moisture will cause oil spatter and reduce crispness.

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, sea salt, black pepper, and smoked paprika until evenly combined.

Heat a heavy-bottomed pot or deep skillet with a deep-fry thermometer attached. Pour in neutral oil to a depth of about 2 inches (roughly 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and rise immediately.

Working in small batches (about 4–6 oz calamari per batch), lightly dredge the squid pieces in the flour mixture, shaking off excess. Do not overcrowd — too many pieces will drop the oil temperature and make the coating soggy.

Carefully lower the dredged calamari into the hot oil. Fry until golden brown and crisp, about 60–90 seconds — calamari cooks very fast. Stir gently and flip as needed for even color.

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately season with a light sprinkle of salt.

Repeat with remaining calamari, allowing the oil to return to 350°F between batches. Keep finished batches warm in a 200°F (95°C) oven on the rack if desired for up to 15 minutes.

Arrange the fried calamari on a serving platter. Spoon the roasted bell pepper aioli into a small bowl alongside or drizzle a few teaspoons over the calamari if preferred.

Sprinkle the chopped parsley over the calamari and serve with lemon wedges for squeezing.

Serve immediately so the calamari remains crisp.