Drain the pickled pepper brine into a large bowl and tear the peppers into bite-size strips.

Add the pepper strips and calamari to the brine and let them stand in the refrigerator for 20 minutes or up to 2 hours.

Grate the lemon zest into a large bowl, then whisk in the flour and season with salt and pepper.

Dip the calamari and pepper strips in the beaten eggs, then toss them in the seasoned flour mixture until fully coated.

Preheat the air fryer to 400°F.

Spray the coated calamari and peppers liberally with cooking spray, then transfer half of them to the air fryer basket.

Cook in the air fryer, shaking the basket halfway through cooking, until the calamari is cooked through and golden brown, about 8 minutes.

Transfer to a plate and repeat with the remaining pieces.

In a small bowl, whisk together the vegan mayonnaise, chopped rosemary, and minced garlic.

Squeeze half of the zested lemon to get 1 tablespoon of juice and stir it into the sauce.

Season the sauce with salt and pepper.

Cut the remaining zested lemon half into 4 small wedges and serve alongside the air-fried calamari, peppers, and rosemary garlic mayo sauce.