Kalamari Recipe

Prep the squid

If squid is not pre-cleaned, separate tubes from tentacles. Remove head, innards, and cartilage; peel membrane. Rinse and pat very dry with paper towels. Slice tubes into 1/2" rings and leave tentacles whole or halved if large. Drying thoroughly prevents oil splatter and improves crispness.

Season and dust

Place 1/4 cup flour in a shallow bowl and toss the squid rings and tentacles with that flour to lightly coat. This initial dusting helps the batter adhere.

Make batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Gradually whisk in 1/2 cup cold sparkling water until you have a thick, slightly lumpy batter that will cling to the squid (add up to 1-2 tbsp more water if needed). Keep batter cold; you can place the bowl over another bowl with ice briefly while heating oil.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of 2–3 inches (about 1 L here). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter— it should sizzle and rise steadily without browning instantly.

Fry in batches

Working in small batches (do not crowd), dip lightly floured squid pieces into the batter, letting excess drip off, then gently lower into hot oil. Fry 1½–2 minutes until golden and crisp. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Final seasoning

As each batch comes out, immediately sprinkle a pinch of salt over the hot calamari and toss lightly. Transfer to a serving platter when all batches are done and finish with chopped parsley and lemon wedges.

Roast the poblano: place the poblano over an open flame or under a hot broiler, turning occasionally, until blackened on all sides (about 8–10 minutes). Put in a bowl and cover with plastic wrap for 10 minutes to steam; this loosens the skin. Peel off charred skin, remove seeds and stem, and dice into small 1/4" pieces.

Prepare chiles and onion: thinly slice the red chiles (remove seeds for milder relish) and finely dice the red onion to make about 1/4 cup once packed.

Make quick pickle: in a small saucepan combine 3 tbsp white wine vinegar, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt. Bring to a simmer until sugar dissolves then remove from heat. Stir in the roasted poblano, sliced red chiles and diced red onion. Let sit at least 10 minutes to pickle and cool to room temperature. Stir in 1 tsp olive oil before serving. Taste and adjust salt or acidity if needed.

Combine sauce ingredients: in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp finely chopped cornichons, 1 tsp fresh lemon juice, 1 tbsp chopped parsley and 1/2 tsp hot sauce (if using). Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust lemon or hot sauce to preference. Chill until ready to serve to let flavors meld.

Assemble and serve: place the fried calamari on a warmed platter, spoon some poblano & red chile relish alongside or over a portion of the calamari for a bright, smoky contrast, and serve the taps tartar sauce in a small bowl for dipping. Garnish with chopped parsley and lemon wedges. Serve immediately while hot and crispy.

Notes on timing: make the relish and tartar sauce ahead and refrigerate. Fry the squid just before serving for best texture. Estimated yield serves about 3–4 as an appetizer or 2 as a main.