Ingredients:

  • 1 lb fresh squid, tubes cut into 1/2-inch rings and tentacles kept whole
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 quart vegetable oil for frying
  • 2 large egg yolks, room temperature
  • 3 cloves garlic, minced into a paste
  • 1 tbsp fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 pinch kosher salt

Instructions:

  1. Place the cleaned squid rings and tentacles in a medium bowl and cover with buttermilk. Let sit for 15–20 minutes to tenderize the proteins.
  2. In a separate glass bowl, whisk the egg yolks, garlic paste, and lemon juice until pale. Very slowly, drop by drop, whisk in the olive oil until a thick, velvety emulsion forms. Season with a pinch of salt and set the aioli aside.
  3. In a large bowl, whisk together the flour, cornstarch, smoked paprika, sea salt, and black pepper.
  4. Remove the squid from the buttermilk, letting excess liquid drip off, and toss thoroughly in the flour mixture until evenly coated with no bald spots.
  5. Heat the vegetable oil in a heavy-bottomed pot to 375°F (190°C). Fry the calamari in small batches for 2–3 minutes until the crust is mahogany-colored and firm.
  6. Immediately transfer the fried calamari to a wire cooling rack to maintain crispness and serve warm with the garlic aioli.