Chipotle Calamari Recipe

Clean and slice

Rinse the squid under cold water. Pat dry with paper towels. If whole tubes are used, slice tubes into 1/2-inch rings and keep tentacles whole if small; if large, cut tentacles into 1-2 pieces. Dry thoroughly — excess moisture prevents a crisp coating.

Season

Place the cut calamari in a bowl and toss with 1/4 tsp of the sea salt and 1/8 tsp black pepper. Let rest while you prepare the batter and sauces (5–10 minutes).

Mix dry ingredients

In a medium bowl combine all-purpose flour, cornstarch, cornmeal (if using), smoked paprika, chipotle powder, remaining 3/4 tsp sea salt, and remaining 1/4 tsp black pepper. Whisk to combine.

Add cold liquid

Add the cold sparkling water to the dry mix and whisk briefly until just combined. Leave some small lumps — do not overmix. Keep the bowl over a larger bowl of ice or stir in a couple of ice cubes to keep the batter very cold; cold batter yields a lighter, crispier crust.

Heat oil

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 2 inches (about 3–4 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and float immediately without browning too quickly.

Dredge and fry

Working in small batches to avoid overcrowding, dredge the seasoned calamari pieces in the batter, letting excess drip off. Carefully lower into the hot oil and fry for 1 to 1.5 minutes, until golden brown and crisp. Fry tentacles slightly longer if needed (up to 1.75 minutes). Remove with a wire skimmer and drain on a wire rack set over a baking sheet or on paper towels. Keep fried batches warm in a low oven (200°F / 95°C) while finishing remaining batches.

Drain and season

Immediately sprinkle the fried calamari with the smoked sea salt and a pinch of freshly ground black pepper while still hot for best adhesion and flavor.

In a small bowl, combine the chipotle in adobo (finely minced or puréed), 1/2 cup mayonnaise, lime juice, honey, minced garlic, smoked soy sauce and 1/4 tsp salt. Whisk until smooth and taste; adjust heat by adding a touch more chipotle or a teaspoon of adobo sauce for more heat and smokiness. Chill until ready to serve.

Make the aioli by stirring together 1/2 cup mayonnaise, 1 tsp shichimi togarashi, lime zest, 1 tsp lime juice and 2 tbsp thinly sliced spring onion. Taste and adjust seasoning; add a pinch of salt if needed. Set aside.

Slice the fresh red chilli very thinly on the bias and toss with a pinch of salt and a few drops of lime to mellow heat if desired. Roughly chop cilantro or parsley if using.

Arrange a mound of crispy calamari on a serving plate (PLATOS PEQUEÑOS portion). Spoon or drizzle the chipotle chilli sauce over some pieces and place a small ramekin of shichimi aioli alongside for dipping.

Scatter the thinly sliced red chilli and remaining spring onion over the calamari. Garnish with chopped cilantro, extra lime wedges, and an extra dusting of shichimi togarashi if desired.

Serve immediately while hot and crispy. Recommend 2–3 pieces of lime per person to squeeze over the calamari for brightness.