Buttermilk Marinated Calamari Recipe

Pat the cleaned calamari dry with paper towels and cut tubes into 1/2-inch rings; keep tentacles whole.

In a bowl, combine buttermilk, minced garlic, lemon zest, hot sauce (if using), kosher salt, and black pepper. Stir to combine.

Add the calamari to the buttermilk mixture, fully submerging. Cover and refrigerate for at least 30 minutes and up to 2 hours (do not over-marinate or calamari can become mushy).

While the calamari marinates, prepare the coating: in a shallow bowl or rimmed plate whisk together all-purpose flour, cornstarch, sweet paprika, smoked paprika, garlic powder, onion powder, cornmeal (if using), kosher salt, and black pepper.

Heat neutral frying oil in a deep pot or heavy skillet to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread sizzles and browns in about 45–60 seconds.

Remove calamari from the buttermilk, letting excess drip off. Dredge small batches in the seasoned flour mixture, pressing lightly to adhere. Shake off excess.

Fry the calamari in batches (do not overcrowd) for 1 to 1.5 minutes per batch, until golden and crisp. Tentatively: tubes and rings will curl slightly and tentacles will crisp faster.

Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or paper towels. Immediately season lightly with salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

If focaccia is cold, warm both pieces in a 350°F (175°C) oven for 5–8 minutes until just heated.

Crisp the pancetta in a skillet over medium heat until rendered and crisp, about 5–7 minutes. Drain on paper towels and roughly chop or leave whole for garnish.

Halve the romaine hearts lengthwise or chop into large pieces depending on presentation. Toss lightly with a drizzle of olive oil and pinch of salt if desired.

Spread about 2 tablespoons of pepperoncini aioli on each warmed focaccia half. Layer romaine, torn or chopped pancetta, and focaccia croutons on top.

Place ricotta, lemon juice, lemon zest, olive oil, salt, and black pepper in a small bowl or food processor. Whip with a fork or pulse in the processor until smooth and slightly airy (about 20–30 seconds). Scrape into a small serving bowl.

Toss halved cherry tomatoes with a small pinch of salt and a light drizzle of olive oil. Spoon the tomatoes over or beside the whipped ricotta on the plate.

Whisk together mayonnaise, honey, grated garlic, lemon juice, water, salt, and black pepper until smooth. Taste and adjust sweetness or acidity. Refrigerate until ready to serve.

Place the two focaccia halves on the serving plates. Spoon a generous dollop of whipped lemon ricotta and arrange halved cherry tomatoes alongside.

Nestle a portion of warm fried calamari atop the romaine on each focaccia piece or serve calamari piled beside the focaccia as a composed plate.

Drizzle the creamy honey garlic dressing lightly over the calamari and romaine/or serve on the side for dipping.

Scatter crisped pancetta pieces, focaccia croutons, and chopped parsley over the dish. Finish with grated parmesan if using and serve with lemon wedges for squeezing.