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Spiced Calamari Recipe

Name: PS.Cafe East Coast Parks SPICED CALAMARI Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb calamari (squid) tubes and tentacles, cleaned; 3 tbs all-purpose flour; 2 tbs cornstarch; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 tsp dried chilli flakes; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 cup buttermilk (or milk with 1 tbs lemon juice); 1 cup vegetable oil (for shallow frying); 4 pcs lemon wedges (to serve); 2 tbs fresh parsley, chopped; 0.5 cup mayonnaise; 0.25 cup Greek yogurt (plain); 2 tbs fresh lime juice; 1 tbs fresh orange juice; 1 tsp honey; 1 clove garlic, very finely grated or minced; 0.5 tsp dried chilli flakes; 1 tsp finely grated zest of lime; 0.25 tsp sea salt; 0.25 tsp freshly ground black pepper; 1 tsp extra virgin olive oil (optional, to loosen); 1 tsp chilli oil or extra chilli flakes (for sprinkling); 1 tbs microgreens or extra parsley

Inspired by PS.Cafe East Coast Park

Time35m

Serves4

BAK CHOR & BACON SPAGHETTINI chilli flakes, citrus chilli dip

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Ingredients

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Spiced Calamari

1 lb calamari (squid) tubes and tentacles, cleaned

3 tbs 00 bread flour

2 tbs Cornstarch

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 tsp dried chilli flakes

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 cup buttermilk (or milk with 1 tbs lemon juice)

1 cup vegetable oil (for shallow frying)

4 pcs lemon wedges (to serve)

2 tbs Fresh parsley, chopped

Citrus Chilli Dip

1/2 cup Mayonnaise

1/4 cup Greek yogurt (plain)

2 tbs Fresh lime juice

1 tbs fresh orange juice

1 tsp Honey

1 clove garlic, very finely grated or minced

1/2 tsp dried chilli flakes

1 tsp finely grated zest of lime

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

1 tsp extra virgin olive oil (optional, to loosen)

Optional Garnish & Extras

1 tsp chilli oil or extra chilli flakes (for sprinkling)

1 tbs microgreens or extra parsley

Method

Spiced Calamari

Prep squid

Pat the cleaned calamari tubes and tentacles dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim any tough parts. Place calamari in a bowl and pour in the buttermilk; toss to coat and let sit 10 minutes (this tenderizes and helps coating adhere).

Make dredge

In a shallow bowl or pie plate combine the all-purpose flour, cornstarch, sea salt, black pepper, dried chilli flakes, smoked paprika and garlic powder. Mix thoroughly so spices are even.

Coat calamari

Working in a single layer, remove calamari from buttermilk, letting excess drip off, then toss pieces in the flour mixture until evenly coated. Place coated pieces on a wire rack or tray and let rest 3–5 minutes to set the crust.

Heat oil

In a heavy skillet (cast iron recommended) heat about 1 cup vegetable oil over medium-high heat until shimmering and a small pinch of flour sizzles immediately (around 350–370°F / 175–185°C). Keep a thermometer handy if available.

Fry calamari

Fry the calamari in batches to avoid crowding — about 45–60 seconds per side for rings and 60–90 seconds for tentacles — until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Do not overcook; calamari should be tender, not rubbery.

Finish & season

While still hot, sprinkle the fried calamari with the remaining pinch of sea salt (if desired) and chopped fresh parsley. Serve immediately with lemon wedges and the citrus chilli dip. Optionally drizzle a little chilli oil or extra chilli flakes over the top for more heat.

Citrus Chilli Dip

In a small bowl combine the mayonnaise and Greek yogurt until smooth.

Add the lime juice, orange juice, honey, grated garlic, dried chilli flakes, lime zest, sea salt and pepper. Whisk until fully combined. Taste and adjust seasoning — more lime for brightness, more honey for sweetness, or more chilli flakes for heat.

If the dip is too thick, whisk in up to 1 teaspoon extra virgin olive oil (or a little water) to reach desired consistency. Chill for at least 10 minutes to let flavors meld. Bring to room temperature before serving if refrigerated.

Serve

Arrange the fried spiced calamari on a platter, garnish with microgreens or extra parsley, and place the citrus chilli dip in a small bowl alongside. Serve with lemon wedges for squeezing over the calamari.