Thinly slice 1 small red onion and place in a heatproof jar. In a small saucepan combine 0.5 cup distilled white vinegar, 0.5 cup water, 1 tbsp sugar and 1 tsp salt. Bring to a gentle simmer to dissolve sugar and salt. Pour hot brine over onions, let cool to room temperature, then refrigerate at least 30 minutes (up to 1 week). Use 0.5 cup for the dish.

Chipotle Mayo

Prepare sauce

In a small bowl whisk together 0.5 cup mayonnaise, 1 tsp finely minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp lime juice, 0.5 tsp honey and 0.25 tsp salt until smooth. Taste and adjust heat or acidity. Refrigerate until ready to serve.

Calamari Preparation & Frying

Prep squid

Pat 1 lb cleaned squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings and leave small tentacles whole. Moisture prevents a crisp crust, so dry thoroughly.

Heat oil

Pour about 4 cups neutral oil into a heavy pot or deep fryer. Heat to 360°F (180°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 30–45 seconds.

Make coating and dredge

In a shallow bowl combine 3 oz all-purpose flour, 2 oz cornstarch, 1 tsp fine salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Toss the dried squid in the flour mixture in batches, shaking off excess. Ensure each piece is evenly coated but not clumped.

Fry squid

Fry the squid in small batches (to avoid dropping oil temperature) for 45–60 seconds per batch, until golden and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Do not overcook — squid becomes rubbery if cooked too long.

Finish & Plate

Season with salt & lime

While still hot, place fried calamari in a large bowl. Sprinkle 1 tbsp kosher or flaky sea salt, add 2 tbsp fresh lime juice and 1 tsp lime zest, then gently toss to coat. Stir in 2 tbsp finely chopped cilantro.

Assemble

Divide calamari among 4 appetizer plates or one large shared platter. Top each portion with about 2 tbsp banana pepper rings, 2 tbsp quick pickled red onions and 2 tbsp pico de gallo. Drizzle or dollop chipotle mayo (about 2 tbsp per serving) alongside or over the calamari. Garnish with extra cilantro leaves and lime wedges.

Serve

Serve immediately while hot and crispy. Provide extra lime wedges and chipotle mayo on the side for guests.