Crispy Calamari Rings + Tentacles Recipe

Preheat the broiler on high and position a rack 6–8 inches from the element. Line a baking sheet with foil.

Wash and dry whole red bell peppers. Rub each pepper lightly with 1 tbsp olive oil, then place on the prepared sheet. Sprinkle with ½ tsp kosher salt and ¼ tsp black pepper.

Broil peppers, turning every 4–5 minutes with tongs, until skins are blackened and blistered on all sides, about 12–18 minutes total.

Transfer blistered peppers to a bowl and cover tightly with plastic wrap or place in a sealed plastic bag to steam for 10–15 minutes (this loosens skins).

When cool enough to handle, peel skins, remove stems and seeds, and slice peppers into 1/2-inch wide strips. Reserve juices in the bowl; set peppers aside at room temperature.

In a small food processor or blender, combine 0.5 cup basil, 2 tbsp parsley (if using), 1 garlic clove, and 2 tbsp grated Parmesan. Pulse to chop.

Add 0.75 cup mayonnaise, 1 tbsp lemon juice, 2 tbsp olive oil, 0.25 tsp salt and 1/8 tsp black pepper. Blend until smooth and emulsified. Taste and adjust seasoning or lemon as desired.

Transfer aioli to a bowl, cover, and chill while preparing the calamari. If aioli is too thick, thin with 1–2 tsp water or more lemon juice.

Pat the calamari rings and tentacles very dry with paper towels. Excess moisture prevents crisping.

Set up a dredging station: In one shallow bowl whisk together 2 eggs and 1 cup buttermilk. In a second wide bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 cup cornmeal or panko (if using), 1/2 tsp baking powder, 1.5 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Stir to combine.

Working in batches (do not overcrowd), dip a handful of calamari rings and some tentacles into the buttermilk mixture, letting excess drip off, then toss to coat thoroughly in the dry mixture. Shake off excess flour.

Heat 1 to 1 ¼ cups neutral oil in a deep 10–12 inch skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of dry mix: it should sizzle and rise immediately.

Fry calamari in small batches for 1.5–2 minutes per batch, turning once, until golden brown and crisp. Tentacles may take slightly longer (about 2–2.5 minutes). Do not overcook — total cooking time should be short to keep calamari tender.

Use a slotted spoon to transfer fried calamari to a paper towel–lined tray. Immediately season with a light sprinkle of salt and a little smoked paprika if using. Keep warm in a low oven (200°F / 95°C) on a rack while finishing remaining batches.

If desired, for an extra crunchy double-coat: after the first fry, let the pieces rest 1–2 minutes, then quickly dip again in buttermilk and re-coat in dry mix and fry for an additional 45–60 seconds until deeply crisp.

Arrange a bed of sliced charred red peppers on a serving platter. Pile hot crispy calamari rings and tentacles on top.

Drizzle or dollop the pesto aioli alongside or across the calamari. Garnish with microgreens or chopped parsley, extra lemon wedges, and a light dusting of smoked paprika if desired.

Serve immediately while the calamari is hot and crisp. Recommend the aioli on the side for dipping.