Crispy Fried Calamari with Lemon Garlic Aioli

Instructions

1. First, prepare the aioli. In a small bowl, whisk together the mayonnaise, minced garlic, the juice of one lemon, 1/2 tsp of salt, and black pepper. Cover and refrigerate until ready to serve.
2. Rinse the squid rings and pat them thoroughly dry with paper towels. This is crucial for a crispy coating.
3. In a shallow dish or a large zip-top bag, combine the all-purpose flour, cornstarch, paprika, and the remaining 1 tsp of salt. Mix well.
4. In a heavy-bottomed pot or deep fryer, heat about 2-3 inches of vegetable oil to 375°F (190°C).
5. Working in batches, toss a handful of squid rings in the flour mixture, ensuring each piece is fully coated. Shake off any excess flour.
6. Carefully place the coated squid rings into the hot oil. Do not overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy.
7. Using a slotted spoon, remove the calamari from the oil and transfer to a wire rack or a plate lined with paper towels to drain excess oil.
8. Repeat with the remaining squid, allowing the oil to return to temperature between batches.
9. Serve the crispy calamari immediately, garnished with freshly chopped parsley and the remaining lemon cut into wedges. Offer the chilled lemon garlic aioli on the side for dipping.