Calamari is basically an Italian term for squid, originating from the Mediterranean, specifically Italy and Greece. This Spicy Calamari recipe adds a spicy twist to the classic crispy calamari! So, do you want spicy food like me? Let’s cook Spicy Calamari!

Calamari is a famous term in the Philippines and Japan because it’s a popular street food. In the Philippines, it’s typically dipped in vinegar with shallots and other spices, while in Japan, it’s served with soy sauce and wasabi.

What Does Spicy Calamari Taste Like

Well, from its name, it’s spicy, but the crispy calamari outside and tender squid inside stay the same. The spiciness comes from cayenne pepper powder, which adds balance without overpowering the dish.

How to Make Spicy Calamari

Heat about a half cup of oil in a saucepan over medium heat until it reaches 315-320°F. This temperature is just right to help the calamari cook evenly without toasting the coating too much.
Next, we’ll make the breading. In a big bowl, mix a cup of flour, a teaspoon of cayenne pepper powder and a pinch of salt. Whisk until combined.
Dry the squid rings with paper towels to remove excess moisture. This helps the flour stick. Coat each squid ring in the flour mixture, shaking off excess.
Next, gently place them in the hot oil, leaving space between each piece. Cook in batches to prevent overcrowding. Fry for two minutes or until the coating crisps. Stir occasionally for even cooking.
Remove the fried calamari with a slotted spoon and drain on paper towels. Serve immediately with cocktail sauce for dipping.

Other Dips for Spicy Calamari

Spicy Calamari is great solo or with rice or noodles, but dips take it to the next level. Here are some pairing suggestions to boost your experience:

Spicy Dips:

Sinamak – This Filipino vinegar dipping sauce is packed with spices – think you can handle even more heat with your spicy calamari?
Cucumber Salad – This vinegar-based sauce features cucumber bits and spices, with a subtle kick from ground black pepper and minced onions, rather than chili peppers. It also works well as a refreshing side dish to balance out rich, fried foods.
Wasabi – Want the Japanese way? Add wasabi for an unforgettable kick that will leave your taste buds buzzing!

Regular Dips:

Vinegar – For a classic dip, mix white or rice vinegar with salt. This simple combo balances the tanginess and cools down spicy calamari without adding extra heat.
Teriyaki – Teriyaki sauce and seafood freshness are a perfect pair! They blend sweetness and saltiness, balancing the bold flavors of fried dishes.
Banana Ketchup – Last on our list is a favorite among kids. Catsup pairs well with fried foods, and spicy calamari is no exception. Give it a try!

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Spicy Calamari

Tender calamari rings coated with spicy breading

Course Appetizer

Cuisine Italian

Keyword appetizer recipe, calamares, calamari, squid

Prep Time 10

Cook Time 2

Servings people

Calories 3858kcal

Author Chef Speedy

Ingredients

1 lb. squid cleaned and sliced into rings
1 cup all-purpose flour
1 tablespoon cayenne pepper powder
a pinch of salt
1 1/2 cups oil canola or peanut oil

Instructions

Heat oil in a medium saucepan until the temperature reaches 315F to 320F.
1 1/2 cups oil
Combine flour, cayenne pepper powder, and salt in a large mixing bowl. Whisk until all the ingredients come together.
1 cup all-purpose flour, 1 tablespoon cayenne pepper powder, a pinch of salt
Pat the squid dry using a paper towel.
1 lb. squid
Dredge the squid in the flour mixture. Shake the excess flour off the squid. Gently put the squid rings in the saucepan one-by-one.
Cook the squid for 2 minutes or until the breading starts to crisp. Be sure to leave extra space in between the squid rings. Cook the remaining squid in separate batches.
Remove the fried calamari from the pan. Lay a piece of paper towel on a wide dish and then put the calamari on top.
Serve with cocktail sauce.

Notes

Squid becomes tough when overcooked, as its proteins tighten and become chewy. Brief cooking, like the suggested two minutes, preserves tenderness. This method is called “flash frying.” The key is maintaining the correct temperature (315-320°F – from the recipe).

Nutrition