Crispy Calamari with Truffle Hot Sriracha
Crispy Calamari with Truffle Hot Sriracha
A dish that combines simplicity and personality: the calamari,
exceptionally fresh and of superior quality, precisely cut, are gently
dusted with flour and fried to perfection, achieving a natural crispness
that highlights the tender interior without weighing down the palate. The
frying, golden and even, reveals a careful technique that respects the
ingredient.
This simple yet technically demanding method recalls the great Italian
tradition of “frittura all’italiana” from our coasts, where the catch of the
day is treated with respect and speed to preserve its flavor and texture
intact. A drizzle of truffle
Sriracha, applied with balance, introduces a lively, modern, and spicy
note that complements without overpowering the marine taste of the
calamari. A satisfying and straightforward dish, it demonstrates how
technique, balance, and the quality of ingredients can transform an
ancient gesture, like frying fish, into a refined and surprising gastronomic
experience. It is a harmonious meeting of tradition and innovation,
between the memory of a classic Italian coastal dish and a
contemporary touch that excites the palate.
Makes 4
Ingredients
• 4 calamari, about 200 g (7 oz) each
• Flour, as needed
• 1 litre sparkling water
• 35 g salt
• Truffle Sriracha sauce
• Peanut oil
Method
For the Calamari
Clean the calamari and cut them into rings about 2 cm thick.
Dissolve the salt in the sparkling water to recreate seawater. Immerse
the cleaned calamari rings in the salted water and refrigerate for no
more than 1 hour.
Remove a handful of calamari rings at a time and, while still wet, drop
them into a bowl of flour.
Move them up and down so the flour adheres completely.
Immediately plunge them into a pot filled halfway with oil at a
temperature of 175°C (350°F), frying by deep immersion.
Fry for a few minutes only. They should turn golden but not become too
dark.
Once cooked, drain them in a container lined with absorbent paper
suitable for frying. Repeat the process with the remaining calamari until
finished.
For the Truffle Sriracha Sauce
Place the sauce in a separate bowl at room temperature. If preferred,
drizzle the sauce over the calamari before serving.
Critical Points
• If the oil temperature drops below 175°C (350°F), the frying will not
be crisp and the calamari will absorb too much oil.
• If the oil temperature rises above 185°C (365°F), the calamari will
remain raw inside.
• Never fry too many calamari at once. Add only enough to avoid
overcrowding the pot, so the oil temperature does not drop
excessively.
Created by Ivonne Barillari
13/01/2026
