Lightly battered calamari rings fried to golden perfection, paired with a bold, nutty, and smoky Spanish-style romesco dip. Crunchy, vibrant, and utterly addictive.
Slice squid tubes into rings and soak in buttermilk for at least 15 minutes (up to 1 hour).
In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
Heat oil in a deep pan or fryer to 180°C / 350°F.
Remove squid from buttermilk, letting excess drip off. Dredge in the flour mix.
Fry in small batches for 1½–2 minutes, until golden and crisp.
Drain on paper towels and season immediately with sea salt.
Combine in a blender or food processor:
Roasted red pepper
Tomato
Almonds
Garlic
Vinegar
Paprika
Blend until chunky-smooth.
Drizzle in olive oil while blending to emulsify.
Taste and adjust seasoning. Add bread if a thicker consistency is desired.
Serve at room temp or lightly chilled.
Arrange calamari rings on a platter with a ramekin of romesco dip.
Garnish with lemon wedges, parsley, or smoked paprika dusting.
Add a squeeze of lemon or lime zest to the batter mix.
Spice it up with a pinch of cayenne or serve with a side of aioli.
Make it gluten-free using rice flour or chickpea flour.
Wine: Dry Cava, Albariño, or Vermentino
Cocktail: Blood orange spritz or gin & rosemary tonic
NA: Chilled tomato juice with lime or sparkling grapefruit water
6 servings