Masa Recipe

Prepare calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings. Keep calamari cold and set aside in the refrigerator while you prepare the batter and oil.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), 1 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. If using the egg, lightly beat it and whisk into the dry mix. Gradually add 3 tablespoons very cold club soda or ice water, whisking until you have a smooth, slightly thick batter that falls slowly from a spoon. Do not overmix — a few small lumps are fine. Batter should coat but not be overly heavy; adjust with an extra tablespoon of soda or a little more flour if needed.

Heat oil

Pour about 3 cups neutral frying oil into a deep, heavy pot or fryer (oil should be at least 2 inches deep). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float to the top within a few seconds and begin to brown.

Dredge and batter

Place 1/2 cup extra all-purpose flour in a shallow bowl for dredging. Working in small batches (do not overcrowd the fryer), lightly toss the dry calamari pieces in the dredging flour to remove surface moisture. Shake off excess flour, then dip each piece into the batter, letting excess drip back into the bowl.

Fry calamari

Carefully lower battered calamari in small batches into the hot oil. Fry 1 to 2 minutes, turning if needed, until golden brown and crisp. Tentacles may cook slightly faster — remove them as soon as they're crisp and golden. Avoid overcrowding the oil to maintain temperature.

Drain and season

Using a slotted spoon or spider, transfer the fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with 1/2 tsp kosher salt while still hot so seasoning adheres. Keep warm in a 200°F (95°C) oven if cooking multiple batches.

While the oil heats or calamari rests, make the aioli. In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tsp adobo sauce, 1 tbsp fresh lime juice, 1/2 tsp grated garlic, and 1/2 tsp honey or agave if using. Stir until smooth and taste; season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Adjust heat by adding more chipotle or adobo sauce if you want it smokier/hotter. Refrigerate until ready to serve.

Arrange the fried calamari on a serving platter. Lightly dust with 1 tsp chile tajin, tossing gently to coat some pieces (or sprinkle on the side for dipping preference). Garnish with chopped cilantro if using.

Serve immediately with chipotle aioli in a small bowl and lime wedges on the side for squeezing over the calamari. Recommend serving while hot and crispy.