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Salt and Pepper Calamari

Crispy tender squid tossed with toasted Szechuan pepper, sea salt, garlic, and fresh chilies.

25 minMediumServes 4310 cal/serving

ChineseAppetizerStovetopPescatarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreePork-FreeAlcohol-FreeLow-Sugar

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Ingredients

  • 1 lb squid tubes and tentacles, sliced
  • 1/2 cup cornstarch
  • 1 tsp Szechuan peppercorns, whole
  • 1 tsp fine sea salt
  • 1/2 tsp black peppercorns, crushed
  • 4 garlic cloves, minced
  • 2 red Thai chilies, sliced
  • 4 scallions, sliced
  • 3 cups vegetable oil

Instructions

  1. 1

    Toast 1 tsp whole Szechuan peppercorns in a dry pan over medium heat for 2 minutes, grind finely, and mix with 1 tsp fine sea salt and 1/2 tsp crushed black peppercorns.

  2. 2

    Pat 1 lb sliced squid tubes and tentacles dry with paper towels and toss in a bowl with 1/2 cup cornstarch until fully coated.

  3. 3

    Heat 3 cups vegetable oil in a deep pot to 375 degrees F.

  4. 4

    Fry 1 lb sliced squid tubes and tentacles in small batches for 60 to 90 seconds until crispy, opaque, and internal temperature reaches 145 degrees F, then drain on paper towels.

  5. 5

    Heat 1 tablespoon of hot 3 cups vegetable oil in a wok over high heat, then add 4 minced garlic cloves, 2 sliced red Thai chilies, and 4 sliced scallions and stir-fry for 30 seconds.

  6. 6

    Add fried 1 lb sliced squid tubes and tentacles and spice mix to the wok, toss quickly to coat, and serve immediately.

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Questions

How hot should the oil be for Salt and Pepper Calamari?

For Salt and Pepper Calamari, the frying oil is held at 375 F (about 190 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Salt and Pepper Calamari?

Step 2 reads: "Pat 1 lb sliced squid tubes and tentacles dry with paper towels and toss in a bowl with 1/2 cup cornstarch until fully coated." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Is there a substitute for Sichuan peppercorns in Salt and Pepper Calamari?

The entry for Salt and Pepper Calamari calls for 1 tsp Szechuan peppercorns, whole. In its place: Nothing else produces the numbing tingle. Black pepper with a little lemon zest and ground coriander gives the citrusy bite without it.

Can I make Salt and Pepper Calamari less spicy?

Yes. The heat in Salt and Pepper Calamari comes from 1 tsp Szechuan peppercorns, whole and 2 red Thai chilies, sliced. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes.

How long does Salt and Pepper Calamari keep?

Refrigerate what is left of Salt and Pepper Calamari within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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