Skip to main content

Food & Home

Buttermilk Calamari & Shishito Peppers

Rancho Valencia

Like a traditional calamari but with the wonderful punch of shishito peppers for good measure.

Serves 4

vegetable oil

1 calamari steak

6 shishito peppers


1 cup corn flour

1 cup rice flour

1 cup all-purpose flour

freshly-picked parsley leaves

salt and pepper

tomato sauce

lemon wedge

1. In a medium pot, heat oil to 350 degrees.

2. Slice calamari steak into long strips, and mix in a bowl with buttermilk and shishito peppers.

3. Remove from liquid and place in bowl with the three-flour mixture; toss until all items are well-coated.

4. Fry calamari and shishito for 90 seconds, add parsley leaves and fry for another 20 seconds. Remove from oil and season with salt and pepper.

5. Serve with a side of warm tomato sauce and a wedge of lemon.