Crispy Calamari Recipe

Prepare and dry

Pat calamari tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings if not already cut. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Coating

In a shallow bowl combine all-purpose flour, cornstarch, smoked paprika and cayenne. Toss the calamari rings and tentacles in olive oil to coat, then dredge them in the flour mixture until evenly coated. Shake off excess.

Cook

Heat vegetable oil in a large skillet over medium-high heat until shimmering (or preheat a grill to high and oil the grates). For skillet: fry calamari in 2 batches, about 45–60 seconds per side, until golden and crisp; do not overcook or they become rubbery. Drain on a wire rack or paper towel-lined plate. For grilling: brush calamari lightly with oil and grill 1–2 minutes per side until char marks appear and calamari is just cooked through.

Keep warm

Transfer cooked calamari to a warm oven set to 200°F (95°C) if making ahead briefly while finishing other components.

Heat 1 tbsp extra-virgin olive oil in a large skillet over medium heat. Add minced shallot and cook until softened, about 2 minutes. Add minced garlic and crushed red pepper; cook 30 seconds until fragrant.

Add the sliced kale and a pinch of salt. Sauté, stirring, until the kale wilts but remains bright green, about 3–4 minutes. Add cooked black-eyed peas and toss to combine and heat through, about 2 minutes.

Finish with 1 tbsp lemon juice, 1/2 tsp salt (adjust to taste) and 1/4 tsp black pepper. Keep warm and set aside in the skillet off the heat until ready to plate.

In a small saucepan over medium heat, combine the minced shallot and white wine. Simmer gently until reduced to about 2 tablespoons of liquid, about 4–6 minutes.

Add the lime juice and light cream and reduce by half, about 1–2 minutes. Lower heat to very low. Whisk in the cold butter cubes a few pieces at a time, allowing each addition to emulsify before adding more. Maintain the sauce just warm — do not boil.

Whisk in Creole mustard, creole seasoning, 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning or lime for brightness. Keep warm in a thermos or over the lowest heat, whisking occasionally until service.

Spoon a generous bed of the spicy kale and black-eyed peas onto warm appetizer plates.

Arrange the crispy calamari on top of the kale. Drizzle 1–2 tbsp of the creole lime beurre blanc over the calamari and around the plate. Garnish with microgreens or chopped parsley and a lime wedge per plate.

Serve immediately while calamari is hot and sauce is warm. Offer extra creole lime beurre blanc on the side if desired.