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
  • 375 Preheat a fry kettle with Crisco shortening todegrees.
  • Drain 1 cup of calamari at a time, and toss in the breading mixture, coat well.
  • 2 Shake off excess breading and load the fry basket with the coated calamari, submerge inthe oil and cook for aboutminutes 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
  • 6 Soakhours 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, or...
  • 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


  1. 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.
  2. 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.
  3. You can cook this longer to get a thicker sauce - it's really up to your preference.
  4. Let it cool and store in a sealed jar in the fridge.

This recipe was featured on Season 18 - Episode 1805.

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