Calamari With Sweet Peppers Recipe

Clean & Dry

If not already cleaned, separate tubes from tentacles, remove quill and skin, and discard innards. Slice tubes into 1/2-inch rings. Pat all calamari pieces dry very well with paper towels to remove surface moisture — this helps achieve a crisp fry.

Season & Dredge

Place flour and optional cornmeal in a shallow bowl or rimmed plate. Stir in 1 tsp kosher salt and 1 tsp black pepper to the flour mixture. Toss the calamari lightly in the flour mixture to coat evenly, shaking off excess. Work in batches if necessary to avoid clumping.

Heat Oil

Pour 3 cups neutral oil into a heavy, deep skillet or pot and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and bubble steadily.

Fry in Batches

Carefully add a single layer of dredged calamari rings and tentacles to the hot oil (do not overcrowd). Fry 1 to 1 1/2 minutes, turning if needed, until golden and crisp. Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of salt while hot. Repeat until all calamari are fried.

Keep Warm

If necessary, keep the finished calamari in a low oven (200°F / 95°C) on the wire rack to maintain crispness while finishing the pepper sauté.

Warm Oil & Cook Onions

Wipe out most of the frying pan oil if using the same; otherwise heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté 3–4 minutes until softened and starting to turn translucent.

Add Peppers & Garlic

Add the julienned yellow, red, and orange bell peppers to the pan. Cook, stirring occasionally, 5–7 minutes until peppers are tender-crisp. Add the minced garlic in the last 1 minute of cooking to avoid burning.

Deglaze & Season

Stir in 1 tablespoon red wine vinegar and 1 teaspoon honey to deglaze and add a touch of sweetness. Sprinkle 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 1–2 more minutes until the liquid reduces slightly and the peppers are glossy.

Remove the pepper sauté from heat and stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Taste and adjust seasoning with a pinch more salt or lemon if desired.

Arrange a bed of the warm sweet peppers on a serving platter or individual plates. Top with the hot fried calamari. Garnish with additional chopped parsley and lemon wedges. Serve immediately with aioli or tartar sauce on the side, if using.

Recommended: For best texture, consume within 10–15 minutes so the calamari remains crisp against the sweet, tender peppers.