Crisp Calamari & Octopus Recipe

If using a whole small octopus, simmer in gently boiling salted water for 30–40 minutes until tender when pierced with a skewer; cool in the cooking liquid. Slice tentacles into 1–1.5 cm (1/2 inch) thick pieces and cut calamari tubes into 1 cm rings. Pat all pieces very dry with paper towels.

Place the seafood in a bowl, squeeze the juice of the lemon over it, season with 1 tsp salt and 1/2 tsp black pepper, toss briefly, then refrigerate for 10 minutes while preparing the coating. Pat dry again just before coating.

Make Dry Mix

In a large bowl combine 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), 1/2 cup fine semolina or panko, 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk to blend evenly.

Cold Batter (optional for extra crisp)

For a light cold batter, whisk 1 cup ice water into 3/4 cup of the dry mix until just combined (batter should be slightly lumpy). Keep it chilled over an ice bath. Alternatively, for a drier coating, skip this and use the dry mix to dredge the seafood.

Heat vegetable oil in a deep pot or fryer to 180°C (355°F). If you don't have a thermometer, heat oil until a cube of bread browns in ~30 seconds.

Working in small batches (to avoid crowding), toss seafood pieces in the dry mix to coat, shaking off excess. For a battered finish, dip coated pieces into the chilled batter, then return to dry mix or directly into the oil for a slightly thicker crust.

Fry calamari and octopus in batches 2–3 minutes until golden and crisp. Smaller rings may take 1.5–2 minutes. Avoid overcooking octopus — if previously simmered, you only need to crisp the exterior. Remove with a spider or slotted scoop and drain on a wire rack or paper towels. Keep warm on a low oven while finishing remaining batches.

When all batches are done, give the fried seafood a quick toss with a sprinkle of fine salt to season while hot.

In a small bowl combine 1/2 cup store-bought sweet chili sauce, 1 tablespoon honey, 1 teaspoon rice vinegar and 1/4 tsp red chili flakes (if using). Stir until glossy and balanced; adjust honey or vinegar to taste. Transfer to a serving ramekin.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, 1 teaspoon olive oil, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Chill briefly if time allows.

Arrange the crisp calamari and octopus on a warmed platter or individual small plates. Place ramekins of sweet chili sauce and lemon aioli alongside.

Sprinkle chopped parsley over the seafood, add lemon wedges to the plate, and serve immediately so the crust remains crisp.