Crispy, golden calamari gets an easy path to the table here, with squid rings soaked briefly in buttermilk to keep them tender before a seasoned panko coating locks on all that crunch. Smoked paprika, garlic powder, and onion powder give the crust real depth, and a quick pass through the air fryer with just a mist of olive oil spray delivers that deep-fried texture without the vat of oil. Warmed marinara for dipping and a bright squeeze of lemon at the end keep things light and fresh, with parsley adding a final pop of color. Seafood, olive oil, and bright citrus are exactly the kind of building blocks this way of eating is built around, which makes this dish an easy, satisfying fit for a Mediterranean-style table. It's the kind of appetizer that feels indulgent but still lines up with wholesome, seafood-forward eating — perfect for a weeknight snack or a starter before dinner.
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Combine the squid rings and tentacles with the buttermilk and 1/2 tsp kosher salt in a medium bowl. Let soak for 15 minutes at room temperature — this tenderizes the squid and helps the coating adhere.
Whisk together the panko, flour, garlic powder, smoked paprika, onion powder, black pepper, and remaining 1/2 tsp kosher salt in a shallow bowl until evenly combined.
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