Calamari Recipe

Prepare squid

If using whole squid, rinse and pat dry. Remove tentacles (if using) and slice bodies into 1/2-inch rings. Pat rings thoroughly dry with paper towels — moisture prevents proper crisping.

Make seasoned flour

In a shallow wide bowl or rimmed plate, combine all-purpose flour, cornstarch, kosher salt, ground black pepper, smoked paprika, and garlic powder. Mix thoroughly so seasonings are evenly distributed.

Dredge squid

Toss the squid rings in the seasoned flour to coat evenly. Work in batches so pieces are in a single layer and lightly shake off excess flour. For extra crispness, let coated rings rest on a rack for 5 minutes to set the coating.

Heat oil

In a heavy 3- to 4-quart pot or deep skillet, add oil to a depth of about 1 1/2 to 2 inches (approximately 3–4 cups). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and rise steadily but not burn.

Fry calamari

Fry the squid in small batches (about 6–8 rings at a time depending on pot size) to avoid crowding; crowding lowers oil temperature and leads to soggy results. Fry each batch until golden brown, about 1 to 1 1/2 minutes. Use a slotted spoon or spider to remove rings and transfer to a paper towel–lined baking sheet. Immediately season lightly with a pinch of salt and, if desired, a touch of lemon zest.

Maintain oil temperature

Allow oil to come back to 350°F between batches (this takes a minute or two). Continue until all squid is fried. For service, keep cooked batches on a warm oven set to 200°F (90°C) if needed so they stay crisp while finishing remaining batches.

Serve

Arrange calamari on a platter with lemon wedges. Serve immediately with tzatziki sauce for dipping.

Prepare cucumber

Peel the cucumber, cut lengthwise, scoop out seeds with a spoon, then grate on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and press or squeeze out as much liquid as possible (this prevents a watery sauce).

Combine ingredients

In a bowl, mix Greek yogurt, grated and drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and well combined.

Chill and harmonize

Cover and refrigerate the tzatziki for at least 30 minutes to let flavors meld. Taste before serving and adjust salt, lemon, or dill to preference.