Calamari Recipe

Prepare squid

If not pre-cleaned, clean 1 lb squid: remove head, innards and quill, separate tentacles, remove skin and slice bodies into 1/2-inch rings. Pat all pieces very dry with paper towels — dryness is essential for crisping.

Make dredge and egg wash

In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1.5 tbs house seasoning (or seasoned salt), 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder. In a second shallow bowl whisk 2 eggs with 1/4 cup whole milk until homogenous.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or deep frying pan (enough to give ~1.5 inches of oil depth). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 30 seconds.

Dredge and fry

Working in batches to avoid crowding, lightly dredge pieces first in the flour mixture, then dip into the egg wash, then return to the flour mixture for a final light coating. Shake off excess flour. Carefully lower a single layer of coated calamari into the hot oil and fry 1 to 1 1/2 minutes, turning if needed, until golden and crisp. Remove with a slotted spoon or spider and drain on a paper towel–lined tray. Repeat with remaining calamari. Keep cooked batches warm on a rack in a 200°F (95°C) oven if desired.

Finish and serve

Sprinkle the hot calamari with chopped parsley and a light pinch of extra house seasoning or salt if needed. Serve immediately with lemon wedges and the marinara sauce for dipping.

Heat 1 tbs extra-virgin olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Stir in 14 oz crushed tomatoes and 1 tsp tomato paste. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp sugar (optional), 3/4 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using. Bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 10–12 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning. Keep warm until ready to serve alongside the fried calamari.