In the Philippines, Spicy Calamari, or locally read as “kala-ma-res,” shows up at all kinds of tables – from pulutan spreads during late-night inuman to afternoon meriendas on beachside patios. Most people enjoy it freshly fried, with a side of vinegar-based dipping sauce or bottled cocktail sauce if you’re in a rush. It’s one of those fried dishes that never stays long on the plate.
It only needs a handful of pantry ingredients, and it cooks in under 10 minutes. A cold beer or a tangy cucumber salad works great on the side. If you’re near the coast, chances are you’ll get this with garlic rice and pickled green mango.
What sets this version apart is how the heat comes from cayenne, not fresh chili. That gives you consistent flavor and makes the recipe easier to scale. I also use just enough flour to coat without clumping, so you get a clean, sharp bite every time.
What is Spicy Calamari?
Spicy Calamari refers to sliced squid rings, seasoned and coated in dry spices and flour, then deep-fried quickly until they turn crisp. The name “calamari” comes from the Italian word “calamaro,” which traces its roots to Latin “calamarium,” or ink pot, which is an obvious nod to the squid’s defense mechanism. Most English-speaking menus now use “calamari” when referring to battered squid, especially when it’s fried.
It’s widely enjoyed across Southeast Asia and Southern Europe, but Filipinos tend to prefer a sharper heat, often pairing it with vinegar dips. People outside the Philippines catch on quickly because of how fast it fries, and how simple the ingredient list looks.
This dish has earned a reputation for being easy to ruinn but only if the squid turns rubbery. That usually happens when you overcook it past two minutes. Another point worth noting is that calamari isn’t limited to rings. The tentacles, which many cooks discard, fry just as well and add great contrast. Some say freezing and thawing the squid once helps it fry better because it weakens the muscle fibers. I’ve tried both ways, and while I prefer fresh squid, I won’t pass up frozen if I slice it thin and dry it well.
The choice of flour also makes a quiet difference. All-purpose flour gives a clean crunch without a hard shell. Others use cornstarch or breadcrumbs, but those cling too tightly and distract from the squid. Cayenne powder doesn’t just add heat. It gives a dry warmth that lingers, and when paired with just a pinch of salt, you don’t need anything else.
Ingredients of Spicy Calamari
- Squid (1 lb, cleaned and sliced into rings) – This is the base of the dish. Medium squid works best because it stays tender and cooks quickly.
- All-purpose flour (1 cup) – This gives the squid a light coating. It helps the cayenne stick and crisps up fast without soaking in oil.
- Cayenne pepper powder (1 tablespoon) – Adds direct heat with every bite. You get a steady burn without overwhelming the squid.
- Salt (a pinch) – Sharpens the flavor without overpowering. A small amount also helps the flour coat more evenly.
- Canola or peanut oil (1 1/2 cups) – Needed for deep frying. Both types handle high heat well and don’t interfere with flavor.
How to Cook Spicy Calamar
- Heat the oil with care – Pour 1 1/2 cups of canola or peanut oil into a saucepan. Use medium heat and bring the temperature to around 315°F to 320°F. If you don’t have a thermometer, drop in a bit of flour. If it sizzles right away, the oil is ready. Keep the heat steady so the squid fries evenly.
- Dry the squid thoroughly – Before dredging, pat all the squid rings dry with paper towels. This prevents the coating from slipping off and keeps the oil from splattering. Wet squid leads to soggy results. I always double-check that the inside of the rings is dry too.
- Mix the dry coating well – In a bowl, combine 1 cup of all-purpose flour, 1 tablespoon of cayenne pepper powder, and a pinch of salt. Use a fork or whisk to blend them. This ensures every ring picks up flavor evenly and there are no pockets of spice.
- Dredge the squid properly – Drop the squid into the flour mixture a few pieces at a time. Coat each one well and shake off any extra flour before frying. This step matters as too much coating leads to clumps in the oil, which ruin the crispness.
- Fry in small batches – Lower the dredged squid into the hot oil one piece at a time. Don’t crowd the pan. Leave space between rings so they don’t stick. Fry for about 2 minutes or until the coating looks crisp and slightly golden. Scoop them out right away to avoid overcooking.
- Drain the fried squid – Transfer the cooked squid to a wide plate lined with paper towels. This helps absorb extra oil and keeps the coating clean. If you’re making multiple batches, keep the plate in a warm spot, not over direct heat, while the rest cooks.
- Serve hot with a dip – Eat the calamari while it’s still hot. A side of cocktail sauce or spicy vinegar cuts through the richness and pairs well with the cayenne. You can also sprinkle a tiny pinch of extra cayenne or smoked salt if you’re serving it plain. Enjoy your Spicy Calamari!
What to Have with Spicy Calamari
Spicy Calamari shines best when served hot and crispy, and I usually enjoy it with a dipping sauce and cold drink. The cayenne hits fast, so something cool or tangy helps cut through the heat. It’s a quick fix that doesn’t need much dressing up.
- Garlic Fried Rice – The oil and toasted garlic mellow out the cayenne while soaking up stray crumbs. It also turns this into a full meal.
- Cucumber Salad – Crisp cucumbers in vinegar chill the tongue and add a clean bite between fried pieces. Use thin slices and serve it cold.
- Seaweed Salad – Seaweed kinilaw is sharp and briny. It keeps the seafood theme going without repeating textures, and the vinegar cuts right through the heat.
- Filipino Vinegar Dip – Spiced vinegar that will surely complement the spicy calamari.
The heat builds but never overwhelms, and when paired with the right sides, it turns into something far more complete. Keep the squid dry, coat it with purpose, and respect the short cook time. That’s all Spicy Calamari needs.
Spicy Calamari
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
- Dry squid gives the best coating. When the rings are fully patted down, the flour clings evenly and crisps better. I usually let them rest on a paper towel for a few minutes after blotting, just to make sure they’re ready.
- Fresh oil keeps the flavor sharp. Since squid cooks so quickly, there’s no need to reuse anything from previous batches. Clean oil gives you a bright finish without any lingering aftertaste.
- Temperature control sets the tone. The sweet spot for frying is around 315°F to 320°F. That range crisps the flour gently while keeping the squid inside soft and intact.
- This dish works best when served right away. Once it cools, the coating softens and the squid loses its clean edge. I like to fry in small batches and serve as soon as each round comes out of the oil.
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