Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings; leave tentacles whole. Chill in the refrigerator while you prepare the coating.

Make dry mix

In a large bowl combine all-purpose flour, cornstarch, semolina (if using), kosher salt, freshly ground black pepper, and smoked paprika. Whisk to evenly distribute seasonings.

Prepare wet batter

In a separate bowl whisk the cold sparkling water with the eggs until combined. The batter should be thin but slightly frothy; adjust with a little more sparkling water if too thick.

Coat the calamari

Working in batches, dredge the squid rings and tentacles first in the dry mix (shake off excess), then dip briefly into the egg-sparkling water batter, and finally return to the dry mix for a light, even double coating. Place coated pieces on a rack while heating oil. Ensure every piece has a corresponding coating step to create crispness.

Heat oil

Fill a deep, heavy pot or deep fryer with about 3–4 inches of vegetable oil (about 1 liter in total). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and turn golden in about 30–45 seconds.

Fry calamari

Fry the calamari in small batches (do not overcrowd) for 1.5–2.5 minutes per batch, until golden brown and crisp. Use a spider or slotted spoon to remove the pieces and transfer to a tray lined with paper towels or a wire rack to drain. Immediately season lightly with fine sea salt while hot.

Keep warm

If making multiple batches, keep finished calamari on a wire rack in a low oven (200°F / 95°C) to hold for up to 15–20 minutes without losing crispness. Avoid stacking pieces so they remain crisp.

In a small bowl combine mayonnaise and Greek yogurt until smooth. Add crumbled feta, lemon juice, grated garlic, coarsely cracked black pepper, and olive oil. Mix well and taste. Adjust salt (start with 1/4 tsp) and more lemon if needed. For a smoother aioli, pulse the mixture in a mini food processor or blender for 5–8 seconds. Refrigerate until ready to serve.

Whisk together mayonnaise and ketchup until homogeneous. Add hot sauce, smoked paprika, Worcestershire sauce, honey, garlic powder, cayenne, and lemon juice. Taste and adjust heat or sweetness to preference. Chill briefly to let flavors meld.

Arrange the hot calamari on a serving platter. Sprinkle chopped parsley and extra crumbled feta over the top. Serve immediately with lemon wedges and small bowls of black pepper feta aioli and voodoo sauce for dipping.