Cherry Pepper Calamari Recipe

Prepare calamari

Pat the cleaned calamari rings and tentacles very dry with paper towels. Moisture prevents the coating from adhering and will cause oil splatter.

Mix dry coating

In a shallow bowl or plate, whisk together cornstarch, rice flour (if using), salt, and pepper until evenly combined.

Coat calamari

Toss the dried calamari in the dry coating in batches until lightly and evenly coated. Shake off excess coating and set coated pieces on a wire rack for 5 minutes to let the coating adhere.

Heat oil in a deep 10–12-inch skillet or heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise immediately without browning too fast.

Work in batches so you do not overcrowd the pan. Fry 4–6 coated calamari pieces at a time for 45–60 seconds, until the exterior is crisp and just turning golden. Avoid overcooking — calamari should be tender, not chewy.

Use a slotted spoon or spider to remove calamari to a paper-lined baking sheet or wire rack. Keep finished batches on a low oven (200°F / 95°C) to stay warm while you fry remaining calamari.

While the oil is heating or during the last batch of frying, melt the butter with the olive oil in a large sauté pan over medium heat. The oil raises the smoke point and helps the butter brown more slowly.

When the butter is melted and foaming, add the minced garlic and sauté for 20–30 seconds until fragrant but not browned (browned garlic turns bitter).

Add the sliced cherry peppers and 1 teaspoon of the pickled pepper juice. Stir and cook for 30–45 seconds to warm the peppers and marry flavors.

Add the freshly fried calamari directly to the pan and toss quickly to coat in the garlic-cherry pepper butter. Cook together for 20–30 seconds — just enough to heat the calamari through and distribute the sauce.

Finish with lemon juice and chopped parsley. Taste and season with additional salt and pepper as needed. If you want more heat or tang, add another 1/2 teaspoon of the pickled pepper juice.

Spoon warm marinara into a small bowl for dipping. Transfer the tossed calamari to a serving platter, garnish with extra parsley and lemon wedges, and serve immediately with the marinara on the side.

Notes: This recipe is gluten-free when using cornstarch and gluten-free marinara. Ensure all packaged ingredients (rice flour, pickled peppers, marinara) are labeled gluten-free if needed.