And...Just a wedge of lemon.....
Sounds good!

In this case, Linda, it doesn't need the lemon (except, perhaps, aesthetically---lemon wedges just look good on the plate) because the peperoncini provides plenty of acid from the pickling brine.

I added the chili sauce more for color. But it's an extra flavor component that really kicks it up. Just don't go overboard or the chili sauce will overpower everything.

GL, that sounds really good to me. I do plead guilty to enjoying calamari with a soy based sweet and sour sauce, but this sounds even better.

Annie

Calamari is probably the least appreciated seafood going, from a cost, taste, and flexibility standpoint. It's amazing what can be done with it. I've got several recipes for stuffed, grilled squid that I'm anxious to try, for instance.

As to the frying, An idea for another sauce popped into my head that I'm going to give a whirl next time. I'm thinking an orange mayo, with minced sweet red onion, would go perfectly.

Time will tell.

The orange mayo is on hold.

Got tired of waiting for the library to find Spice on the ILL, and bought a copy. It's as great a book as everybody says.

But Lo! Right there on page 17: Fried Squid with Avocado Hummus. Boy or boy, does that sound good. So it's next on the calimari hit parade:

2 ripe avocados, split, seeded and scooped
1/4 cup tahini
1 tbls chopped garlic about 5 cloves)
2 tsp ground cumin
4 tbls freeshly squeezed lemon juice (I'll likely cut this down)
1/4 cup EVOO
Salt to taste

Blend everything in a food processor untiol smooth and creamy like sour cream. Cover tightly with plastic wrap, placing the wrap directly on top of the avocado so that no air gets into it to turn it brown. Set it aside while you prepare the squid.