Crispy Calamari Recipe

Prepare and dry

Rinse the cleaned calamari under cold water and pat thoroughly dry with paper towels. Slice tubes into 1/2-inch rings if not already cut; leave tentacles whole. Drying well helps the coating adhere and reduces oil splatter.

Set up dredging station

In a shallow bowl whisk eggs and milk until combined. In a large rimmed plate or bowl, combine all-purpose flour, cornstarch, breadcrumbs (if using), kosher salt, black pepper, garlic powder and paprika. Toss to blend evenly.

Coat the calamari

Working in batches, lightly dust calamari pieces in the flour mixture, then dip into the egg wash, then return to the flour mixture for a final coat. Press the flour onto each piece so it adheres well. Transfer coated pieces to a wire rack and let rest 5 minutes to set the crust.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1-1.5 inches. Heat over medium-high until a deep‑fry thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown in about 30 seconds.

Fry calamari

Fry calamari in small batches (do not overcrowd) for 1 to 1 1/2 minutes per batch, stirring gently, until golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined tray or wire rack. Immediately season lightly with a pinch of kosher salt. Repeat until all calamari is cooked.

Serve

Transfer hot calamari to a serving platter. Serve with saffron & citrus aioli, pickled sweet peppers, and lemon wedges. For best texture serve immediately.

Bloom saffron

Place saffron threads in a small bowl with 1 tablespoon of warm water. Let sit 5–10 minutes until color and aroma are released.

Mix aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, orange juice, bloomed saffron with its liquid, sea salt, and black pepper. Whisk until smooth. While whisking, slowly drizzle in the extra-virgin olive oil to add sheen and roundness. Taste and adjust acidity or salt as needed. Chill until serving (at least 15 minutes) so flavors meld.

Make pickling brine

In a small saucepan combine rice vinegar, water, granulated sugar, and kosher salt. Heat just until sugar and salt dissolve, about 1–2 minutes; do not vigorously boil. Remove from heat and let cool slightly.

Pickle the peppers

Place sliced sweet peppers, smashed garlic (if using), and peppercorns into a heatproof jar or bowl. Pour the warm brine over the peppers to fully cover. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1–2 hours) before serving. Pickled peppers will keep refrigerated up to 1 week.