Calamari Recipe

Prep squid and shrimp

Rinse the cleaned squid under cold water and pat dry. Slice squid tubes into 1/2-inch rings; leave tentacles whole. Pat rings and tentacles thoroughly dry with paper towels. Pat shrimp dry and, if desired, make 3 small shallow diagonal cuts on underside to keep tails straight when frying.

Make batter

In a mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon rice flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Lightly beat 1 large egg and stir into 1 cup very cold club soda. Fold the liquid into the dry ingredients with a few quick strokes—do not overmix; small lumps are fine. Keep batter cold (place bowl over ice if possible).

Heat oil

Pour 4 to 6 cups vegetable oil into a deep pot or heavy skillet and heat to 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Fry in batches

Working in small batches to avoid oil temperature drop, dredge squid rings, tentacles and shrimp in a light dusting of flour (reserve about 2 tablespoons of flour). Shake off excess, then dip into the tempura batter, letting excess drip off. Gently lower into hot oil with a spider or slotted spoon. Fry until golden and crisp: shrimp about 1.5–2 minutes, squid rings/tentacles 1.5–2.5 minutes depending on size. Do not overcook squid to avoid toughness. Remove to a wire rack or paper towel-lined sheet and season immediately with a light sprinkle of salt. Keep cooked pieces warm in a 200°F (95°C) oven on a rack while finishing remaining batches.

Optional double-fry for extra crispiness

If you want extra-crisp calamari, after all items have been fried once, return batches to the hot oil for an additional 30–45 seconds to crisp and drain again.

While frying the seafood, heat a large skillet over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add the shishito peppers in a single layer and cook, turning occasionally, until blistered and lightly charred in spots, about 5–7 minutes. Transfer to a plate and sprinkle with 1 teaspoon sea salt. Serve warm alongside the fried seafood.

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic, 1/2 teaspoon honey (optional) and 1/4 teaspoon salt. Stir until smooth and taste; adjust sriracha or honey to reach desired heat/sweetness. Chill until ready to serve.

In a small bowl, whisk together 1/2 cup store-bought sweet chili sauce and 1 teaspoon rice vinegar to brighten the flavor. Stir in 1 teaspoon finely chopped cilantro if using. Transfer to a serving ramekin.

Arrange fried calamari and tempura shrimp on a large platter or individual plates. Scatter blistered shishito peppers around. Sprinkle 2 tablespoons chopped parsley over the top and add lemon wedges at the side. Place sriracha aioli and sweet chili sauce ramekins on the platter for dipping. Serve immediately while hot and crispy, with toothpicks or small forks if desired.