Drain Calamari. Dredge in Seasoned Flour, ensuring that all surfaces, including the interior of the tubes, are coated well. Shake off excess.
Place Calamari into a 350°F fryer. Cook until golden brown and crispy, about 2-3 minutes. Adjust cook time appropriately, depending on the size of the Calamari.
Place Cherry Pepper Mix onto a sizzle platter. Heat in a 500°F oven to remove the chill and evaporate any excess liquid, about 30 seconds.
Drain Calamari well. Transfer immediately to a stainless-steel bowl.
Season with S&P. Toss gently to ensure even coverage. Taste and adjust seasoning as needed.
Add Peppers to the Calamari. Gently toss to combine.
Stack Calamari on the right side of a parchment lined plate, ensuring Peppers are visible and evenly distributed throughout the Calamari, as shown in the photo.
Serve with a ramekin of Jalapeno Basil Aioli to the left of the Calamari, as shown in the photo.