Step 1: Prepare the Calamari : Clean the squid thoroughly if not pre-cleaned — remove the head, beak, and cartilage, then peel off the thin skin. Rinse under cold water and pat completely dry with paper towels. Slice into ½-inch rings and set aside.

Step 2: Marinate in Buttermilk : Place the calamari rings in a bowl and pour over the buttermilk. Let it soak for 10–15 minutes — this helps tenderize the squid and allows the coating to adhere better.

Step 3: Make the Garlic Aioli : In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, mustard, and olive oil. Season with salt, pepper, and a touch of smoked paprika if desired. Cover and refrigerate until serving — this allows the flavors to deepen.

Step 4: Prepare the Coating : In a shallow dish, combine flour, cornstarch, salt, pepper, and paprika. Mix well to ensure even seasoning.

Step 5: Coat the Calamari : Remove calamari from the buttermilk and shake off excess liquid. Dredge each ring in the flour mixture until well coated. Place coated pieces on a tray and let them rest for a few minutes — this helps the coating stick during frying.

Step 6: Fry the Calamari : Heat oil in a deep pan or fryer to 180°C (350°F). Fry the calamari in small batches for 1½–2 minutes, or until golden and crisp. Avoid overcrowding the pan — it will drop the oil temperature and make the coating soggy. Remove with a slotted spoon and drain on paper towels.

Step 7: Serve Immediately : Serve the crispy calamari hot with garlic aioli and lemon wedges on the side. Sprinkle a bit of sea salt or chopped parsley over the top for garnish.