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Ingredients
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Crispy Calamari
Ancho Chili Aioli
Dredge & Finish (optional)
Method
Ancho Chili Aioli
- 1
Prepare the aioli
In a small bowl combine mayonnaise, ancho chili powder, smoked paprika, grated garlic, lemon juice, honey (or agave), and sriracha if using. Whisk until smooth and uniform in color.
- 2
Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more chili powder for smokiness, or a pinch more honey to tame heat.
- 3
Cover and refrigerate for at least 20 minutes to let flavors meld. Bring to near serving temperature (cool, not cold) before serving so flavors are pronounced.
Crispy Calamari
- 4
Prep the squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings. Leave tentacles whole. Drying thoroughly is essential for crisping.
- 5
Make the dredge
In a wide shallow bowl or plate whisk together 3 tablespoons all-purpose flour, 1 tablespoon fine cornmeal, 2 tablespoons rice flour (or extra all-purpose), 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. If using cornstarch for extra crispness, add 1 tablespoon and whisk to combine.
- 6
Heat the oil
Pour about 3 cups of vegetable oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of dredge mix into the oil; it should sizzle and rise immediately without burning.
- 7
Dredge the calamari
Working in single layers (do not overcrowd), toss a portion of dried squid rings and tentacles in the dredge until well-coated. Shake off excess flour; you want a thin, even coating to avoid clumping and sogginess.
- 8
Fry
Carefully lower the coated squid into the hot oil in batches. Fry for 1.5–2 minutes per batch until golden brown and crisp. Avoid overcooking — squid becomes rubbery if left too long. Use a slotted spoon or spider to remove calamari and drain briefly on a wire rack set over a baking sheet or on a paper towel-lined tray.
- 9
Season and finish
While still hot, sprinkle the fried calamari with a light pinch of kosher salt and toss with chopped fresh parsley and, if using, 1 teaspoon lemon zest for extra brightness. Serve immediately with lemon wedges and the chilled ancho chili aioli on the side for dipping.
