R.i. Calamari Recipe

Prepare squid

If using whole squid, separate tubes from tentacles, remove quill and innards, and rinse thoroughly. Pat dry with paper towels. Slice tubes into 1/2-inch rings. Keep tentacles whole or halved if large. Refrigerate until ready to batter.

Make batter

In a medium bowl whisk together flour, cornstarch, cornmeal (if using), baking powder, salt, and pepper. Gradually whisk in cold club soda until a smooth, slightly thick batter forms — it should coat but not be heavy (adjust with a tablespoon more soda or flour to reach consistency). Keep batter chilled by setting bowl over another bowl with ice if possible.

Heat oil

Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of about 2–3 inches. Heat to 350°F (175°C). Use a thermometer to maintain temperature; oil will drop when frying and should return to 350°F between batches.

Fry calamari

Dust calamari rings and tentacles lightly with a small amount of flour (this helps batter adhere). Working in small batches (do not overcrowd), dip squid into batter and immediately lower into hot oil. Fry until golden and crisp, about 1.5–2 minutes per batch. Remove with a spider or slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Season lightly with fine sea salt while hot.

Keep warm

If making multiple batches, keep fried calamari in a single layer on a baking sheet in a 200°F (95°C) oven to maintain crispness while you finish frying remaining squid.

Place diced potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes. Drain well and return to the hot pan off the heat to dry for 1 minute.

Mash potatoes lightly with a potato masher or fork. Stir in butter and warm heavy cream until smooth but still a bit textured (aim for a creamy spoonable base rather than ultra-silky purée). Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until plating.

In a small bowl combine sliced pickled peppers, chopped parsley, 1 tablespoon olive oil, 1 teaspoon lemon juice, and 1/8 tsp salt. Toss to combine. The mixture should be bright and slightly tangy; taste and adjust lemon or salt as needed. Set aside to let flavors meld while frying calamari.

In a small bowl combine mayonnaise, Calabrian chili paste, minced garlic, 1 tsp lemon juice, 1/2 tsp olive oil, and 1/8 tsp salt. Whisk until smooth and emulsified. Taste and adjust heat with more Calabrian chili or a pinch of salt. Refrigerate until ready to serve (aioli can be made up to 24 hours ahead).

Spoon a generous bed of the warm creamy potato onto the center of each plate or onto a shared platter.

Top the potatoes with a mound of hot fried calamari, arranging rings and tentacles for visual appeal.

Scatter the pickled peppers and parsley mixture over the calamari and potatoes to add bright acidity and herb freshness.

Drizzle small dollops of Calabrian chili aioli around the plate or serve the aioli in a small dipping bowl alongside. Finish with a light sprinkle of chopped parsley and flaky sea salt, and serve lemon wedges on the side for squeezing.

Serve immediately while calamari is hot and crisp.