Calamari Recipe
Lightly breaded and fried with our spicy aioli sauce
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Ingredients
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Calamari
Spicy Aioli
Finish & Garnish
Method
Calamari
Prepare squid
If whole squid are purchased, clean them: remove head, entrails and quill; separate tentacles from the head and reserve. Rinse tubes and tentacles under cold water, pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Drying is essential for a crisp crust.
Marinate briefly
Place the dried squid pieces in a bowl and pour the buttermilk over them. Toss to coat and let sit 10 minutes. This tenderizes slightly and helps the coating adhere.
Make the dry coating
In a shallow bowl or pie plate combine all-purpose flour, cornstarch, semolina or panko (if using), kosher salt, black pepper, garlic powder and paprika. Whisk to distribute evenly.
Dredge squid
Using tongs or clean hands, remove squid from buttermilk allowing excess to drip off. Dredge pieces in the flour mixture, pressing lightly so the coating adheres. Shake off excess and place on a clean tray in a single layer. For best results, let coated squid rest 5 minutes to set the crust.
Heat oil
Pour oil into a deep heavy-bottomed skillet or pot to a depth of about 1 to 1 1/2 inches (use enough oil to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of coating; it should sizzle immediately and brown in about 30–45 seconds.
Fry in batches
Working in batches to avoid overcrowding, gently lower coated calamari into the hot oil with a slotted spoon. Fry 1 to 1 1/2 minutes, turning if necessary, until golden and crisp. Tentacles may cook a little faster than rings. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season lightly with a pinch of salt.
Keep warm
If frying multiple batches, keep finished calamari in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish remaining batches.
Finish
Once all batches are done, transfer calamari to a serving platter. Sprinkle with chopped parsley and optional lemon zest. Serve hot with lemon wedges and the spicy aioli.
Spicy Aioli
In a small bowl combine mayonnaise, minced garlic, sriracha, smoked paprika, lemon juice, olive oil, salt and pepper. Whisk until smooth and creamy. Taste and adjust heat (add more sriracha) or acidity (add more lemon) as desired. Refrigerate at least 10 minutes to let flavors meld if time allows.