Rhode Island Squid Rings With Cherry Peppers and Garlic

The aroma of garlic sizzling in hot oil, the satisfying sizzle of squid hitting the pan, and the sharp tang of cherry peppers – these scents instantly transport me back to summers spent on the Rhode Island coast. My grandmother, a proud Italian-American with roots firmly planted in the Ocean State, always made this dish for our family gatherings. We’d sit around a long picnic table, the setting sun glinting off Narragansett Bay, and devour plateful after plateful of this simple yet utterly addictive calamari. It wasn’t just food; it was tradition, family, and the taste of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6
• Yield: Varies depending on squid size
• Dietary Type: Dairy-Free

Ingredients

• 1 lb squid rings, thawed or 1 1/2 lbs fresh whole squid
• ¾ cup all-purpose flour
• 1 teaspoon garlic powder
• Black pepper
• Corn oil (for frying)
• Pickled hot cherry peppers, sliced (reserve 1 tablespoon cherry pepper juice)
• 3 garlic cloves, peeled and chopped

Equipment Needed

• Large bowl
• Plastic bag or shallow dish
• Heavy skillet
• Paper towels

Instructions

1. If you’re starting with fresh squid, begin by gently separating the head and tentacles from the body sac.
2. Cut off the tentacles just above the eyes.
3. Reach inside the body sac and remove the transparent, quill-shaped cartilage. Discard this cartilage.
4. Peel the outer skin from the body sac. This can sometimes be a little slippery, but it should come off fairly easily.
5. Cut the cleaned body sac into rings. The tentacles are also edible and can be used.
6. In a plastic bag or shallow dish, combine the flour, garlic powder, and a generous pinch of black pepper. Mix thoroughly.
7. Rinse the sliced squid rings and tentacles, then pat them dry with paper towels to remove excess moisture. This step is crucial for achieving a crispy crust.
8. Add the squid to the bag or dish with the flour mixture. Seal the bag or cover the dish and shake well to ensure the squid is evenly coated.
9. Pour about ¼ inch of corn oil into a heavy skillet. Heat the oil over medium-high heat until it’s very hot. A good test is to flick a tiny bit of flour into the oil; if it sizzles immediately, the oil is ready. The squid will stick to the pan if the oil isn’t hot enough.
10. Carefully add the floured squid to the hot oil, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy squid. You’ll likely need to cook the squid in two batches.
11. Cook the squid until it is crisp and golden brown, turning once. This usually takes about 2-3 minutes per side.
12. Remove the cooked squid from the skillet and drain it on paper towels to remove excess oil.
13. Repeat steps 10-12 with the remaining squid, adding more oil to the skillet if needed to maintain a consistent oil level.
14. Once all the squid is cooked, drain off most of the oil from the skillet, leaving just a tablespoon or two.
15. Add the chopped garlic to the skillet and sauté quickly over medium heat until fragrant, about 30 seconds. Be careful not to burn the garlic, as this will make it bitter.
16. Add the sliced hot cherry peppers and 1 tablespoon of the reserved cherry pepper juice to the skillet. Heat for another minute, allowing the flavors to meld.
17. Add the fried squid to the skillet with the garlic and cherry peppers. Toss to coat the squid evenly.
18. Heat through for another minute, then serve immediately.

Expert Tips & Tricks

• For the crispiest squid, ensure it is thoroughly dry before dredging in the flour mixture.
• Don’t overcrowd the pan when frying; cook in batches to maintain a high oil temperature.
• Use a heavy-bottomed skillet for even heat distribution. Cast iron is ideal.
• If you want extra heat, add a pinch of red pepper flakes to the flour mixture or skillet.
• Experiment with different types of pickled peppers to find your preferred level of spice.
• To keep the squid warm while cooking in batches, place the cooked squid on a wire rack in a warm oven (around 200°F).
• Don’t overcook the squid. Overcooked squid becomes rubbery and tough.
• For an extra burst of flavor, squeeze a wedge of fresh lemon over the finished dish before serving.

Serving & Storage Suggestions

Serve this Rhode Island-style squid immediately while it’s hot and crispy. It’s delicious as an appetizer or a light meal. Garnish with a sprinkle of fresh parsley or a lemon wedge for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the squid will lose its crispness upon refrigeration. To reheat, spread the squid in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. You can also reheat it in a skillet over medium heat, but be careful not to overcook it.

This dish is best enjoyed fresh. Freezing is not recommended as it significantly affects the texture of the squid.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	12g	15%
Saturated Fat	2g	10%
Cholesterol	180mg	60%
Sodium	300mg	13%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend or a mixture of rice flour and cornstarch.
• Spicier: Add more sliced cherry peppers or a pinch of red pepper flakes. Use hot cherry pepper juice instead of regular cherry pepper juice.
• Herbaceous: Add fresh herbs like oregano or basil to the flour mixture.
• Lemon Garlic: Add a squeeze of fresh lemon juice and a pinch of lemon zest to the skillet with the garlic.
• Wine Sauce: Deglaze the pan with a splash of dry white wine after sautéing the garlic. Allow the wine to reduce slightly before adding the cherry peppers.

FAQs (Frequently Asked Questions)

Q: Can I use frozen squid instead of fresh?
A: Yes, you can use frozen squid. Make sure to thaw it completely before cooking and pat it dry to remove excess moisture.

Q: How do I prevent the squid from becoming rubbery?
A: The key is to cook the squid quickly over high heat. Overcooking is the main cause of rubbery squid.

Q: Can I make this dish ahead of time?
A: While it’s best served immediately, you can prepare the ingredients ahead of time. Slice the squid, chop the garlic, and slice the cherry peppers. Store them separately until ready to cook.

Q: What’s the best way to store leftover squid?
A: Store leftover squid in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or skillet.

Q: What if I can’t find pickled cherry peppers?
A: You can substitute with other pickled peppers, such as banana peppers or jalapeños, but the flavor will be different. Adjust the amount to your preferred level of spice.

Final Thoughts

Rhode Island Squid Rings with Cherry Peppers and Garlic is a dish that’s more than just a recipe; it’s an experience. It’s a celebration of simple, fresh ingredients and bold flavors that come together in a way that’s both comforting and exciting. I encourage you to try this recipe and bring a taste of the Ocean State to your own kitchen. Don’t be afraid to experiment with variations to make it your own, and be sure to share your feedback! This dish pairs perfectly with a crisp white wine or a cold local beer – cheers to good food and good company!