Crispy Fried Calamari with Lemon and Smoked Paprika Aioli

Steps

1. Step 1

   Make the aioli: stir together the mayonnaise, grated garlic, smoked paprika, lemon juice and water in a small bowl until smooth and evenly pink-orange. Season with salt, then refrigerate until serving.

   5 min

   • 3/4 cup mayonnaise
   • 1 clove garlic
   • 1 1/2 tsp smoked paprika
   • 1 tbsp lemon juice
   • 1 tsp water
   • salt
2. Step 2

   Pat the squid rings and tentacles dry with paper towels, put them in a bowl and pour over the buttermilk. Let them sit at room temperature while you set up the rest, about 15 minutes.

   15 min, hands-off

   • 1 1/2 lb cleaned squid, bodies and tentacles
   • 1 cup buttermilk
3. Step 3

   In a wide bowl, whisk together the all-purpose flour, semolina, fine salt, smoked paprika, garlic powder and black pepper. Set a wire rack or a paper-towel-lined tray next to the stove.

   5 min

   • 1 cup all-purpose flour
   • 1/2 cup semolina flour
   • 1 1/2 tsp fine salt
   • 1 tsp smoked paprika
   • 1/2 tsp garlic powder
   • 1/2 tsp black pepper
4. Step 4

   Pour the oil into a heavy, deep pot so it comes no more than a third of the way up the sides. Heat over medium-high until it reads 375°F on a thermometer, or until a pinch of flour sizzles briskly the moment it hits the oil.

   10 min · 375°F

   • 6 cups neutral oil, such as canola or peanut, for frying
5. Step 5

   Lift a handful of squid out of the buttermilk, letting the excess drip off, and drop it into the flour mixture. Toss with your fingers until every piece is coated, then shake off the loose flour in a sieve or your hands.

6. Step 6

   Fry the squid in 4 or 5 small batches, 1 to 2 minutes per batch, until pale gold and crisp; the oil should bubble hard the whole time. Don't crowd the pot, and stir once with a spider or slotted spoon so the pieces don't stick. Lift each batch onto the rack, sprinkle with flaky salt right away, and let the oil come back to 375°F before coating and frying the next batch.

   12 min

   • flaky sea salt
7. Step 7

   Turn off the heat. Make sure the parsley leaves are bone dry, then stand back and add them to the hot oil; they will spatter and crackle. Fry for 15 to 20 seconds, until the sizzling slows and the leaves are dark green and crisp, then scoop them onto the rack.

   1 min

   • 1 cup flat-leaf parsley leaves
8. Step 8

   Pile the calamari on a platter, scatter the fried parsley over the top, and tuck the lemon wedges around the edge. Serve at once with the smoked paprika aioli for dipping.

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026