Sweet & Spicy Watermelon Calamari Recipe

Prep squid

Pat the cleaned squid bodies and tentacles dry with paper towels. If bodies are large, slice into 1/2-inch rings. Place squid in a bowl and toss with 3 tbs buttermilk; let sit for 10 minutes. The buttermilk helps tenderize and encourages coating to adhere.

Make dry mix

In a shallow bowl or plate, whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp kosher salt, 1/2 tsp ground black pepper, and 1/2 tsp smoked paprika until evenly combined.

Heat oil

Pour about 2 cups neutral oil into a medium skillet or heavy-bottomed pot to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a wooden spoon handle placed in the oil produces steady bubbles.

Coat and fry

Working in a single layer (do not overcrowd), remove small batches of squid from buttermilk, shake off excess, then toss in the flour-cornstarch mix to evenly coat. Shake off excess coating and carefully lower into hot oil. Fry until golden and crisp, about 1 to 1.5 minutes per batch. Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately season with a light sprinkle of coarse sea salt.

Keep warm

If necessary, keep cooked calamari warm in a single layer in a 200°F (95°C) oven on the wire rack while you finish the watermelon toss so they remain crisp.

Prepare watermelon and aromatics

Place 2 cups cubed watermelon in a mixing bowl. Add thinly sliced red onion (1/4 cup), thinly sliced red chili (if using), 2 tbsp mint and 2 tbsp cilantro.

Make dressing

In a small bowl, whisk together 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp Sriracha, 1 tbsp fresh lime juice and 1/2 tsp toasted sesame oil until smooth and emulsified. Taste and adjust heat or sweetness as desired.

Toss gently

Pour the dressing over the watermelon and herbs and gently toss to combine, taking care not to break up the watermelon cubes. Let sit 2–3 minutes so flavors marry while you finish frying calamari.

Combine calamari and watermelon

Place a portion of warm fried calamari in a shallow serving bowl or individual plates. Spoon the dressed watermelon and herb mixture over and around the calamari, allowing some juice to mingle with the fried pieces for sweet-spicy contrast.

Finish and serve

Sprinkle 1 tsp toasted sesame seeds and 1/4 tsp flaky sea salt over the dish. Serve immediately with lime wedges on the side for extra brightness.