Rhode Island Calamari (gf) Recipe

Prepare squid

Dry the cleaned squid thoroughly with paper towels. If whole tubes are large, slice into 1/2-inch rings. Keep tentacles whole or cut in half if large. Pat again to ensure very dry — moisture prevents crisping.

Season and dredge

In a shallow bowl combine cornstarch, rice flour, 1 tsp of salt (reserve rest for finishing), black pepper, and smoked paprika. Toss the squid rings and tentacles with the dry mix until evenly coated; shake off any excess. Let rest 5 minutes so coating adheres.

Heat oil

Pour oil into a heavy skillet or shallow pot to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–40 seconds.

Fry calamari

Working in a single layer and not overcrowding (do 2 small batches), gently add coated calamari to the hot oil with a slotted spoon. Fry 1 to 1.5 minutes, turning if needed, until golden and crisp. Remove quickly to a wire rack or paper towel–lined tray to drain. Immediately season with the reserved 0.5 tsp fine sea salt while still hot. Repeat with remaining calamari.

Finish

Keep fried calamari warm in a low oven (200°F / 95°C) on a wire rack while you finish aioli and salad, about 5–10 minutes maximum so they stay crisp.

Make the aioli while oil heats (about 5 minutes). In a small bowl combine mayonnaise, Greek yogurt, minced chipotle in adobo, and harissa (if using). Add grated garlic, lemon juice, salt, and pepper. Whisk until smooth and taste — adjust heat with more chipotle/harissa or balance with an extra 1/2 tsp sugar if too acidic. Stir in 1 tsp olive oil for shine. Chill briefly until serving.

Toss the parsley, basil, chives, and sliced radicchio (if using) in a small bowl. Dress lightly with 1 tsp olive oil, 1/2 tsp lemon juice, and the small pinch of salt and pepper. The salad should be bright and lightly dressed — not oily. Taste and adjust seasoning.

Plate the warm calamari in a mound. Spoon a dollop (about 1 to 2 tbs each) of chili aioli alongside or in a small ramekin. Scatter the herb salad over or next to the calamari so herbs add freshness and color. Garnish with lemon wedges. Serve immediately so calamari remains crisp.