In a small bowl whisk together mayonnaise, minced garlic, sriracha, lemon juice, smoked paprika, salt, and black pepper until smooth. If mixture is too thick, whisk in olive oil 1 teaspoon at a time until desired consistency. Taste and adjust heat or salt. Cover and refrigerate while preparing the rest (at least 10 minutes to meld flavors).

Sautéed Green Beans & Red Peppers

Prepare vegetables

Bring a medium pot of water to a boil and add a pinch of salt. Blanch the trimmed green beans 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. Add minced garlic and sliced red pepper; sauté 2–3 minutes until peppers begin to soften.

Add blanched green beans to the skillet, season with salt, black pepper, and red pepper flakes (if using). Sauté 3–4 minutes until beans are crisp-tender and peppers are soft. Turn off heat and stir in lemon zest. Keep warm until serving.

Fried Calamari

Prep dredging station

In a shallow bowl combine flour, cornstarch, cornmeal (if using), salt, black pepper, smoked paprika, and garlic powder. In a second bowl whisk together milk (or buttermilk) and the egg until smooth.

Heat vegetable oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of bread sizzles and browns in about 45–60 seconds.

Working in small batches (do not overcrowd), dredge calamari rings first in the flour mixture, then dip into the milk-egg mixture, then again lightly in the flour mixture to form a thin coating. Shake off excess.

Carefully lower a single batch into hot oil and fry 1.5–2 minutes until golden and crisp. Use a slotted spoon to transfer calamari to a wire rack or paper towel-lined tray to drain. Immediately season with a light sprinkle of salt while hot. Repeat with remaining calamari.

If oil temperature drops below target, allow it to return to 350°F between batches for even crisping. For best texture, serve calamari immediately with spicy aioli and the warm green beans and red peppers, garnish with lemon wedges.