Calamari Recipe

Make the aioli first so flavors mellow. In a small bowl combine mayonnaise, minced garlic, lemon juice, cayenne pepper, smoked paprika, salt and black pepper. Whisk until smooth and taste; adjust cayenne for more heat or lemon for brightness. Cover and refrigerate while you prepare the rest (at least 15 minutes).

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add the thinly sliced peppers and red onion in a single layer if possible. Sauté without stirring for 1–2 minutes to get slight char, then stir and continue cooking 3–4 minutes more until softened but still slightly crisp.

Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and spread onto a plate or tray to cool and drain excess oil while you fry the calamari. Keeping them slightly crisp preserves texture when served under hot calamari.

Prep squid

Pat the squid rings and tentacles very dry with paper towels. Excess moisture will cause oil splatter and soggy coating.

Make dredge & batter

In a shallow bowl whisk together the egg and milk (or buttermilk). In a separate wide plate or bowl combine the flour, cornstarch, cornmeal (if using), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika. Stir to evenly distribute spices.

Coat calamari

Working in batches (to avoid crowding), dip a handful of squid into the egg-milk mixture, letting excess drip off, then toss to thoroughly coat in the flour mixture. Shake off excess coating and set pieces on a tray. Repeat until all squid are coated.

Heat oil

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1.5 inches (roughly 3–4 cups depending on your pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and rises immediately, oil is ready.

Fry calamari

Fry the coated squid in small batches (6–8 pieces at a time depending on size) for 1 to 1 1/2 minutes, turning once, until golden brown and crisp. Do not overcook — calamari becomes rubbery if fried too long.

Drain & season

Use a slotted spoon to transfer calamari to a paper towel–lined baking sheet. Immediately sprinkle lightly with salt to taste. Keep fried batches warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches so they stay crisp.

Combine with peppers & onions

When all calamari is cooked, toss the warm calamari briefly with the sautéed peppers and onions (or arrange peppers and onions as a bed and pile calamari on top). This warms the peppers while preserving texture.

Plate the calamari and peppers, garnish with chopped parsley and lemon wedges. Serve immediately with cayenne aioli on the side for dipping.

Suggested serving: provide extra lemon and salt at the table. Leftovers will lose crispness and are best eaten immediately.