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Paul Delios's Deep Fried Calimari

Chef Paul Delios's crunchy and tender calamari with a spicy sweet pepper sauce will be the hit of your dinner party. The spicy sauce starts out sweet and then heats up as it goes along.  


Calimari Directions

Preheat a fry kettle with Crisco shortening to 375 degrees.

Drain 1 cup of calamari at a time, and toss in the breading mixture, coat well.

Shake off excess breading and load the fry basket with the coated calamari, submerge inthe oil and cook for about 2 minutes or until a light golden brown, drain well and drizzle with Sweet chili sauce.

For the Calimari

2 pounds calamari rings and tentacles

1 quart buttermilk

Soak 6 hours to overnight

For the breading:

1 cup semolina

1 cup all-purpose flour

1/2 teaspoon of each salt and pepper

Sweet Chili Sauce

20 Aleppored chilies


10 Francochilies (red jalapenos)

2 red Bell peppers

1/4 cup pickled crushed red pepper in the jar

1-1/2 cups plain sugar

1/2 cup confectioners’ sugar

1/2 cup wild thyme honey

1 cup Red Wine Vinegar

1/2  cup water

Zest of one lemon and juice

10 cloves of finely minced garlic



I like to cut them in half - with the top half, I then split them down one side and remove the seeds and membranes. Then I cut them in a fine julienne. With the bottom half, I cut them into thin rings, leaving the seeds and membrane intact. This way I get a little bit of heat (from the seeds and membranes) and a mix of slivers and rings in the sauce.

In a saucepan I place the rest of the ingredients and my prepared chilies and simmer on low heat for 30 minutes or until the sauce reduces and thickens. Give the mix a good stir when you first start, to make sure the sugars have dissolved in the liquid.

You can cook this longer to get a thicker sauce - it's really up to your preference.

Let it cool and store in a sealed jar in the fridge.



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