In a small bowl, combine 1/2 cup mayonnaise, grated garlic, lemon zest, lemon juice and 1 teaspoon olive oil. Whisk until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt. Cover and refrigerate to let flavors meld (at least 10 minutes).

Spicy Tomato Sauce

Sweat aromatics

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/4 cup finely minced onion and cook, stirring, 3–4 minutes until translucent but not browned. Add 2 minced garlic cloves and 1/2 tsp crushed red pepper flakes; cook 30 seconds until fragrant.

Build the sauce

Add 1 tablespoon white wine (or water) to deglaze the pan, scraping any fond. Stir in 1/2 cup crushed tomatoes and 1 teaspoon tomato paste. Bring to a gentle simmer, then reduce heat to low and cook 6–8 minutes to thicken slightly. Stir in 1/4 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tablespoon chopped fresh parsley. Keep warm.

Calamari

Prepare calamari

Pat 1 lb cleaned calamari tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings; keep tentacles whole. Drying helps the coating adhere and gives a crisp finish.

Marinate briefly

Place the calamari in a bowl and pour 1/2 cup buttermilk over them. Toss to coat and let sit 10 minutes. This tenderizes the squid and helps the coating stick.

Dredge

In a shallow bowl combine 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 tsp fine sea salt, 1/2 tsp black pepper and 1 tsp sweet paprika. Remove calamari from buttermilk, shake off excess, and toss in the flour mixture to fully coat each piece. Shake off excess flour.

Heat oil

Heat about 1 cup vegetable oil in a medium skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float immediately.

Fry calamari

Fry the calamari in batches (do not overcrowd) for 45–60 seconds per batch, turning once, until golden and crisp. Tentacles may take slightly longer (up to 75 seconds). Use a slotted spoon to transfer calamari to a wire rack or paper towels to drain. Season immediately with a small pinch of salt.

Serve

Arrange the fried calamari on a serving plate. Spoon a few tablespoons of warm spicy tomato sauce alongside or beneath the calamari and add a small bowl of lemon aioli for dipping. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately while hot and crisp.