Calamares Fritos Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings if not already cut; leave tentacles whole if small.

Place squid in a bowl, add buttermilk, salt, pepper, garlic powder, and lime juice. Stir to coat. Cover and refrigerate for 20–30 minutes (this tenderizes and flavors the squid).

While squid marinates, combine flour, cornstarch, cornmeal (if using), smoked paprika, cumin, salt, and pepper in a shallow bowl or rimmed plate. Whisk to evenly distribute seasonings.

Place the extra 1/4 cup flour in a separate shallow bowl for dusting. This helps the wet squid lose excess buttermilk and gives a light base layer for the breading to adhere to.

In a small saucepan, combine tamarind concentrate, minced chipotle, brown sugar, soy sauce, rice vinegar, and 2 tbsp water. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar and combine flavors.

Whisk the 1/2 tsp cornstarch into a tablespoon of cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and cook 1–2 minutes until it thickens slightly. Remove from heat and keep warm. Taste and adjust heat/sweetness: add more chipotle for heat or more brown sugar for sweetness.

Heat oil in a deep pot or heavy-bottomed skillet to 350°F (175°C). Use a thermometer for accuracy; oil should be hot enough for a quick sizzle but not smoking.

Remove squid from marinade in small batches. Shake off excess buttermilk and lightly dredge in the extra flour, shaking off excess. Then press each piece into the seasoned flour-cornstarch mixture so it is evenly coated. Shake off excess breading.

Fry squid in batches so pieces have room and the oil temperature doesn't drop drastically. Cook for 1.5–2 minutes per batch, stirring gently — calamari should be golden and crisp. Do not overcook (over 3 minutes) or squid will become rubbery.

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a sheet pan to drain and keep crisp. Lightly season with flaky salt while still hot.

When all batches are fried, briefly reheat the oil to 350°F if needed and, if desired, do a very quick second fry (20–30 seconds) for extra crunch. Drain again on the rack.

In a medium skillet set over medium heat, add 1 tbsp of the frying oil (or a splash if pan was wiped). Add the julienned bell peppers, sliced onion, and jalapeño. Sauté for 2–3 minutes until vegetables are just softened but still crisp-tender. Season with a pinch of salt and transfer to a serving platter.

Toss the hot fried calamari lightly with 2–3 tablespoons of the warm tamarind-chipotle glaze (add more to taste). Alternatively, serve glaze on the side for dipping.

Mound glazed calamari on top of the sautéed peppers, onions, and jalapeños. Sprinkle with chopped cilantro and additional flaky sea salt to taste. Garnish with lime wedges.

Serve immediately so calamari stays crisp. Estimated time to eat: within 10 minutes for best texture.