Steps

1. Separate the body and head of the squid (for calamari), remove the cartilage and ink sac. Remove the beak.
   🕒 01:23
2. Wash the squid body and tentacles, then thoroughly pat dry with kitchen paper.
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3. Slice the body into rings without peeling the skin. Cut the tentacles into bite-sized pieces.
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4. In a bowl, combine the sliced squid 135g, salt 1 pinch, garlic powder 5 shakes, white pepper to taste, Aji-no-moto 4 shakes, and mayonnaise 1 tsp.
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5. Add potato starch 20g and cake flour 20g, and mix well. 【Tip!】 Adding potato starch and cake flour in a 1:1 ratio creates a crispy texture.
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6. Add sparkling water 2½ tbsp and mix thoroughly to create the batter.
   🕒 09:03
7. In a separate container, mix Pure Select Mayonnaise 2 tbsp, garlic powder 5 shakes, Ajishio 2 shakes, and lemon juice ½ tsp to make the garlic mayonnaise sauce.
   🕒 10:28
8. Pour vegetable oil (enough to cover the bottom of the pot by 1cm) into a pot and heat to 180°C.
   🕒 09:58
9. Carefully place the battered squid pieces one by one into the hot oil and deep-fry until crispy. Fry the tentacles along with them.
   🕒 11:03
10. Arrange the fried calamari on a plate, sprinkle with Ajishio to taste and white pepper to taste, and serve with lemon wedges to taste. Serve with the garlic mayonnaise sauce to complete.
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11. Prepare the body and tentacles of the other squid (for pasta) and finely chop them for the pasta. Remove suckers if necessary.
    🕒 05:11
12. Set aside a small amount of the squid guts for added richness (optional).
    🕒 07:08
13. Finely chop onion ¼ (60g) and garlic 20g.
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14. Heat olive oil 2 tbsp in a frying pan, add the minced garlic and anchovy paste 2 tsp, and sauté until fragrant. 【Tip!】 Sautéing the anchovy thoroughly removes any fishy smell and enhances its umami.
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15. Add the onion and sauté.
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16. If desired, add a small amount of the reserved squid guts.
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17. Add canned tomatoes ½ can (200g), finely chopped squid, and bay leaves 2, then simmer until the liquid reduces.
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18. Dissolve squid ink paste 2 tsp in wine 1 to 1½ tbsp and add to the frying pan.
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19. Once reduced, remove the bay leaves.
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20. In a separate pot, boil water, add salt (1% concentration), and cook 1.4mm pasta 200g for 1 minute less than the package instructions (al dente). 【Tip!】 Cooking the pasta al dente ensures it has the perfect texture when mixed with the sauce.
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21. Transfer the cooked pasta directly to the frying pan with the sauce, add some pasta water, and mix well.
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22. Sprinkle generously with black pepper to taste, drizzle with olive oil 1½ tbsp, and mix everything to adjust the seasoning.
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23. Serve on a plate and enjoy.
    🕒 23:53