Calamari Recipe

Prepare the squid

Pat the cleaned squid dry with paper towels. Slice tubes into 1/2-inch rings and leave tentacles whole. Drying thoroughly helps the coating adhere and prevents oil splatter.

Season squid lightly with 1/2 teaspoon of the sea salt and a pinch of black pepper; toss to distribute.

In a wide shallow bowl or plate, combine all-purpose flour, cornstarch, remaining 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, smoked paprika, and garlic powder. Whisk to break up lumps and evenly distribute spices.

If using the light wet batter: in a separate bowl, whisk the egg with the ice-cold sparkling water until just combined. Keep batter very cold (set bowl over ice if possible). For a drier, crisper coating, skip the wet batter and proceed to dredging in the dry mix.

To coat: either dip squid a few pieces at a time into the wet batter and then into the dry mix, or just dredge directly in the dry mix, shaking off excess. Place coated pieces on a sheet tray or plate while you heat the oil. Ensure pieces are not touching to avoid clumping.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy. You should have at least 2–3 inches of oil so pieces can float without touching the bottom.

Working in small batches (6–8 rings/tentacles at a time depending on pot size), carefully lower coated calamari into the hot oil. Do not overcrowd — overcrowding drops oil temperature and yields soggy results.

Flash-fry each batch for 1.5–2.5 minutes, until the coating is golden and crisp. Tentacles may cook slightly faster; remove when golden. Internal squid should be just opaque and tender — avoid overcooking to prevent rubberiness.

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately while hot, sprinkle with the remaining pinch of sea salt and a little extra cracked black pepper, then toss lightly with chopped parsley.

If sauces are store-bought, warm marinara and garlic aioli slightly (microwave 15–20 seconds) or serve at room temperature. For a quick homemade touch: mix 1/4 cup mayo with 1 small grated garlic clove and 1 tsp lemon juice for the aioli; heat marinara with 1 tsp olive oil and a pinch of red pepper flakes if desired; use sweet chili sauce as-is or thin with a teaspoon of lime juice.

Arrange fried calamari on a warmed platter. Place three small bowls or dollops of the sauces (marinara, garlic aioli, sweet chili) alongside. Garnish with lemon wedges and extra parsley. Serve immediately so the calamari stays crisp.