Crispy Squids With Paprika And Green Chilli Recipe

Clean and cut

If the squid is not already cleaned, remove head, innards and transparent quill, then separate tentacles from the head. Rinse under cold water and pat dry thoroughly with paper towels. For tubes: slice into 1/2-inch rings. For larger tubes you can slice into 1/2–3/4-inch strips. Tentacles may be left whole or halved if large. Drying is essential for crispness.

Place the cut squid into a bowl and refrigerate on a rack or tray for 10–15 minutes if they feel moist; remove excess moisture again with paper towels just before coating.

In a large bowl, whisk together all-purpose flour, cornstarch, smoked paprika, sweet paprika, garlic powder, onion powder, baking powder, sea salt and black pepper until evenly blended. The cornstarch and baking powder help give a light, crispy crust.

Divide the dry mix: keep about 3/4 of the mix in a shallow wide bowl for dry-dusting the squid. If using the light wet batter, reserve about 1/4 of the dry mix to whisk into the wet ingredients to make a thin batter.

For a lightly battered crisp, whisk the egg into the cold sparkling water (and optional beer if using) until just combined. Add the reserved 1/4 dry mix and whisk gently to a slightly thickened, but still loose batter (consistency like heavy cream). Keep the batter cold by placing the mixing bowl over ice if your kitchen is warm. If you prefer a fully dry coating (super-crispy rings), skip this step and use only the dry dusting method.

Finely mince the green chillies (remove seeds if you want milder heat). In a small bowl combine mayonnaise, Greek yogurt, lemon juice, olive oil, minced green chillies, chopped parsley, hot paprika (or cayenne), salt and black pepper. Stir until smooth. Taste and adjust lemon or salt. Refrigerate until serving.

Reserve a small pinch (about 1 tsp) of chopped green chilli and parsley for finishing the fried squid if you want a fresher garnish.

Pour neutral oil into a deep heavy-bottomed pot or deep-fryer to about 3–4 inches depth (approximately 5–6 cups depending on your pot). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mix into the oil — it should sizzle and rise to the surface immediately without browning too fast.

Work in batches to avoid crowding. Pat squid pieces one final time to remove moisture. For dry-crisp method: dredge pieces in the dry mix, shaking off excess. For light-batter method: dip squid into the batter allowing excess to drip off, then optionally dredge very lightly in the dry mix for extra texture.

Carefully lower a few pieces into the hot oil using a slotted spoon or spider. Fry in batches for 1.5–2.5 minutes, turning if needed, until the coating is golden and crisp and squid is opaque and just cooked through. Overcooking will make squid rubbery — small rings and tentacles cook quickly.

Remove fried squid with a slotted spoon to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a light dusting of smoked paprika and a pinch of fine salt while still hot. Repeat with remaining squid, keeping cooked pieces in a preheated 200°F (95°C) oven if you need to hold them briefly between batches (no more than 10–15 minutes).

Arrange fried squid on a platter. Scatter the reserved fresh parsley and chilli over the top for brightness. Serve hot with lemon wedges and the chilled paprika-green chilli dipping sauce on the side.

Optional: Provide an extra small bowl of flaky sea salt and extra smoked paprika for guests to sprinkle to taste.