Rinse the calamari under cold water and pat dry with paper towels. In a bowl, combine flour, cornstarch, salt, black pepper, and cayenne pepper. Dredge the calamari rings in the flour mixture until evenly coated.

Fry the Calamari

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the coated calamari in batches and fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Make the Cilantro Garlic Aioli

In a food processor, combine cilantro, garlic, mayonnaise, lime juice, and a pinch of salt. Blend until smooth and creamy.

Prepare the Tomatillos

Dice the tomatillos into small pieces. You can serve them raw or briefly sauté in a pan with a little oil until they soften.

Serve

On a platter, arrange the fried calamari and top with diced tomatillos. Serve with cilantro garlic aioli and lime wedges on the side.