Calamari Recipe

Clean and dry squid

If squid isn't pre-cleaned, remove head, innards and cartilage; separate tentacles from bodies. Slice bodies into 1/2-inch rings. Pat rings and tentacles very dry with paper towels — thorough drying helps achieve a quick flash fry and crisp crust.

Make coating

In a shallow bowl, combine all-purpose flour, cornmeal, 1 tsp salt, 1 tsp black pepper and smoked paprika. Whisk to evenly distribute spices.

Make parsley aioli

In a small food processor or blender, combine mayonnaise, parsley leaves, smashed garlic clove, lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Pulse until smooth and bright green. Taste and adjust lemon or salt. Transfer to a small bowl and refrigerate until ready to serve.

Place a small dry skillet over medium-low heat. Add slivered almonds in a single layer and stir frequently for 3–5 minutes until fragrant and just golden. Remove immediately to a cool plate to stop browning. Set aside.

Pour oil into a medium heavy-bottomed skillet or saucepan to a depth of about 1 to 1 1/2 inches (about 1 cup). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float immediately.

Working in small batches (do not overcrowd), toss a portion of the dried squid rings and tentacles in the flour-cornmeal mixture until evenly coated; shake off excess. Carefully add a single, even layer of coated calamari to the hot oil and fry for 45–60 seconds, turning once with a spider or slotted spoon. The goal is a quick flash fry: golden and tender — avoid overcooking or the squid will become rubbery.

Remove fried calamari with a slotted spoon to a wire rack set over a baking sheet or paper towel-lined plate. Immediately season with a light pinch of salt while hot. Repeat with remaining squid, bringing oil back to temperature between batches if needed.

When all batches are fried, transfer calamari to a serving platter. Scatter toasted almonds and chopped fresh parsley over the calamari. If using, sprinkle finishing salt lightly over the top.

Serve immediately with lemon wedges and the chilled parsley aioli on the side for dipping.