History

Rhode Island has long been the largest squid fishery on the US East Coast, with the bulk of the catch landed at the State Pier in Galilee. Federal Hill kitchens turned the local catch into the canonical hot-pepper fried calamari in the 1980s and 1990s. The state legislature designated calamari the official state appetizer on June 12, 2014, beating out clam cakes and stuffies. Almost every Federal Hill Italian-American kitchen runs a version; Andino's, Massimo and Costantino's Venda all serve the Hill standard.

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Common allergens: Shellfish (calamari is a mollusc), Gluten

Make it at home

Yield 4Hands-on 25 minTotal 35 minDifficulty Easy

Ingredients

  • 450g cleaned squid, tubes cut into 1cm rings plus tentacles
  • 240ml buttermilk
  • 200g plain flour
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • Salt, black pepper
  • Vegetable oil for deep frying
  • 60g salted butter
  • 4 garlic cloves, minced
  • 12 sliced jarred pickled hot cherry peppers, with 2 tbsp of the brine
  • 1 lemon, cut in wedges
  • Chopped flat-leaf parsley

Method

  1. Soak the squid rings and tentacles in buttermilk for 20 minutes, drain.
  2. Whisk flour, paprika, cayenne, salt and pepper in a wide bowl.
  3. Heat oil to 190C (375F) in a deep, heavy pan.
  4. Dredge the squid in the flour mix, shake off the excess. Fry in two or three batches for 90 seconds per batch until pale gold and crisp. Drain on paper.
  5. In a wide pan, melt the butter over medium heat. Add the garlic and cook 30 seconds.
  6. Add the cherry peppers and 2 tbsp brine, cook 30 seconds more.
  7. Toss the fried calamari in the pan with the butter and peppers. Off the heat, sprinkle with parsley and squeeze lemon over.
  8. Serve immediately with extra lemon and marinara on the side.

Tip from the editors. Squid turns rubber the second it overcooks; 90 seconds at 190C is the maximum. Buy cleaned squid from a fishmonger, never frozen-pre-floured.

Where to eat rhode island calamari

Rhode Island calamari in Providence

Andino's ★ 4.3

$$$ ItalianFederal Hill

Andino's on Atwells is a Federal Hill stalwart. Veal scaloppine, snail salad and the canonical hot-pepper Rhode Island calamari; Al Fresco patio in summer.

OrderSnail salad, RI calamari with cherry peppers, then veal scaloppine.

TipOpen daily until 21:45 (22:45 Fri-Sat). The Atwells outdoor seats are best on Al Fresco Saturdays from June through early September.

Directions

Massimo ★ 4.3

$$$ ItalianFederal Hill

Massimo on Atwells runs contemporary regional Italian under the DeQuattro family. Gluten-free menu, biodynamic wines, marble bar with seats.

OrderWhatever regional pasta is the special, plus a glass of small-producer Italian red.

TipOpen Sunday for brunch from 10:30; Monday through Thursday until 21:30, weekends to 22:30.

Directions

Costantino's Venda Bar and Ristorante ★ 4.2

$$$ ItalianFederal Hill

Costantino's Venda on DePasquale Square pairs the 1938 Italian pasta market with a full restaurant. Hand-pressed ravioli, the fountain patio.

OrderWhatever ravioli is being run from the downstairs market, with a glass off the Italian list.

TipFree live music on the plaza patio nightly through summer; the deli takes pasta to-go.

Directions

Cassarino's ★ 4.1

$$$ ItalianFederal Hill

Cassarino's on Atwells, opened 1988, is the candlelit Federal Hill room locals book midweek. Northern Italian classics, a marble bar, polished service.

OrderLobster ravioli or veal piccata; close with the house tiramisu.

TipWalk-in seats at the bar serve the full menu; book the booths through OpenTable.

Directions

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