Calamari Recipe

Prepare and brine

Pat calamari rings and tentacles dry with paper towels. Place in a bowl and pour buttermilk over them; toss to coat and let sit 10 minutes. This tenderizes and helps coating adhere.

Make seasoned flour

In a shallow bowl or rimmed plate whisk together all-purpose flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder and crushed red pepper flakes until evenly combined.

Dredge

Heat oil in a heavy skillet or deep pot to 350°F (175°C) — about 1½ to 2 cups depending on vessel — or heat a deep fryer to the same temp. Remove calamari from buttermilk in small batches, letting excess drip off, then dredge in seasoned flour, shaking off excess. Place dredged pieces on a wire rack briefly while oil reaches temp, do not crowd.

Flash fry

Fry calamari in batches for 45–60 seconds per batch until golden and just cooked through (calamari cooks quickly). Maintain oil temperature at ~350°F; overcrowding lowers the temperature and makes calamari greasy. Use a slotted spoon to transfer to a paper towel-lined tray or a wire rack set over a sheet pan to drain. Repeat until all calamari are fried.

Finish

While still hot, sprinkle chopped parsley and a light dusting of grated Parmesan if using. Serve immediately with lemon wedges, marinara and roasted garlic aioli.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes and tomato paste. Add dried oregano, salt, pepper and optional sugar. Bring to a gentle simmer, reduce heat to low and cook uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Stir in torn basil right before serving.

Taste and adjust seasoning. Keep warm until ready to serve.

Roast garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, place on a piece of foil, drizzle with 1 tablespoon olive oil, season lightly with salt, and wrap in foil. Roast 30–35 minutes until cloves are soft and golden. Let cool slightly, then squeeze roasted garlic paste from the cloves into a small bowl.

Make aioli

In a small bowl whisk together mayonnaise, roasted garlic paste, lemon juice, Dijon mustard, salt and pepper until smooth. If mixture is too thick, whisk in up to 1 teaspoon olive oil or a little water to reach desired consistency. Refrigerate until serving; bring to near room temperature before plating for best flavor.

Arrange fried calamari on a warm platter or individual plates with small bowls of marinara and roasted garlic aioli. Garnish with lemon wedges and extra chopped parsley. Serve immediately so calamari remains crisp.