Crispy Calamari Recipe

Prepare calamari

If using whole squid, rinse and pat dry. Slice tubes into 1/2-inch rings and reserve tentacles. Place in the refrigerator on paper towels to stay cold and dry for 15 minutes.

Make batter/dredge

In a medium bowl whisk together flour, cornstarch, sea salt, black pepper, smoked paprika and garlic powder. In a separate small bowl whisk the egg with the ice water until slightly frothy. Add the egg mixture to the dry mix and stir just until combined — mixture should be slightly lumpy and cold. Keep in refrigerator until frying.

Heat oil

Pour vegetable oil into a wide, heavy pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (177°C). If you don't have a thermometer, test with a 1/2 tsp of batter: it should sizzle and brown in about 30–45 seconds.

Fry calamari

Working in batches to avoid crowding, dredge a handful of calamari (rings and tentacles) in the batter, shaking off any excess. Fry each batch for 1 to 1.5 minutes until golden and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. Season immediately with a pinch of fine sea salt. Keep warm in a 200°F (93°C) oven while finishing remaining batches.

Finish

When all batches are done, rest calamari 1–2 minutes so juices settle. Squeeze lemon wedges over before serving.

While oil heats for frying, dry the Padrón peppers and basil. Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbs extra-virgin olive oil. When oil is shimmering, add Padrón peppers and fry, tossing occasionally, until skins blister and blacken in spots, about 4–6 minutes. Add basil leaves for the last 30 seconds just to wilt and crisp slightly. Remove to a plate and sprinkle with coarse sea salt. Serve alongside calamari.

Roast garlic

Preheat oven to 400°F (205°C). Slice the top off the garlic head to expose cloves, drizzle with 1 tbs olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Let cool, then squeeze out 1–2 teaspoons of roasted garlic paste into a small bowl.

Make aioli

Combine the roasted garlic paste, mayonnaise, lime juice, lime zest, 1 tbs olive oil, salt and pepper. Stir until smooth and taste-adjust. Refrigerate until serving. The aioli can be made up to 24 hours ahead.

In a small bowl whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil and chopped scallion. Taste and adjust acidity or heat as desired. Transfer to a serving ramekin.