Calamario Recipe

Prepare squid

If your squid is whole, rinse under cold water. Remove head, innards and clear quill from inside the tube. Peel off skin if preferred. Slice tubes crosswise into 1/2-inch rings. Pat rings and tentacles very dry with paper towels; moisture prevents crisping.

Make batter / dredge

In a shallow bowl whisk eggs and milk until combined. In a separate wide bowl or tray combine all-purpose flour, cornmeal, cornflour (cornstarch), baking powder, 1 1/2 teaspoons salt (from the Calamari section), black pepper, garlic powder and paprika. Taste and adjust seasoning. The mixture should be dry and slightly sandy.

Coat squid

Working in batches, toss squid rings and tentacles first in the flour mixture, then dip into the egg-milk wash, then return to the flour mixture for a second coat. Press the dredge onto the squid to ensure it adheres. Shake off excess.

Heat oil and fry

Pour vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (or enough to fully submerge rings). Heat oil to 350°F (175°C). Use a thermometer for accuracy. Fry calamari in small batches (about 6–8 rings at a time) for 1.5–2.5 minutes until golden and crisp. Do not overcrowd or the temperature will drop. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Immediately season lightly with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Finish

Squeeze fresh lemon over the fried rings before serving or serve lemon wedges alongside.

While the squid rests, combine mayonnaise, chopped dill pickles, chopped capers, minced shallot, chopped parsley, lemon juice, Dijon mustard, salt and pepper in a small bowl. Stir until smooth and refrigerate for at least 10 minutes to let flavors meld. Taste and adjust lemon, salt or mustard if needed.

Prepare potatoes

Cut potatoes into chips (about 1/2-inch to 3/4-inch thick) and rinse in cold water to remove surface starch. Pat dry thoroughly with towels.

Cook chips (deep-fry method)

Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches until tender but not colored, about 4–6 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry a second time until golden and crisp, about 2–3 minutes. Drain and season with salt. Alternatively, for oven chips: toss chips with 2 tbsp oil, roast at 425°F (220°C) on a single layer, turning once, until golden and crisp, 25–35 minutes.

Toss mixed salad leaves, cherry tomatoes and cucumber in a bowl. Whisk together olive oil, lemon juice, salt and pepper and dress the salad just before serving to keep leaves crisp.