Calamaretti Fritti Recipe

Prepare the sauce

Heat 2 tbs olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes. Bring to a gentle simmer, then add dried oregano, dried basil, sugar (if using), salt and pepper. Simmer uncovered on low heat 10–15 minutes, stirring occasionally, until slightly reduced and bright. Taste and adjust seasoning. Keep warm while you fry the calamaretti.

Prep the squid

If not already cleaned, remove heads, innards and cartilage from the baby squid; rinse under cold water and pat very dry with paper towels. Cut larger tubes into 1/2" rings; leave small whole. Drying well is crucial to avoid oil splatter.

Make dredging stations

In one shallow bowl combine all-purpose flour, cornmeal or semolina (if using), 1 tsp salt, 1/2 tsp black pepper, garlic powder and paprika; mix well. In another bowl whisk together eggs and 2 tbs milk or water until smooth.

Heat the oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (enough to submerge the calamaretti). Heat over medium-high until the oil reaches 350–375°F (175–190°C) measured with a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown in about 30–40 seconds.

Dredge and fry

Working in small batches (do not overcrowd), dip the squid pieces first into the egg wash, letting excess drip off, then toss into the flour mixture to coat evenly. Shake off excess flour and carefully lower into the hot oil with a slotted spoon or spider. Fry 1.5–2.5 minutes, turning if needed, until golden and crisp. Smaller pieces will cook faster; do not overcook (calamari becomes rubbery when overcooked).

Drain and finish

Remove fried calamaretti with the skimmer and transfer to a paper towel–lined tray to drain. Immediately season with a light sprinkle of salt and a pinch of chopped parsley. Repeat with remaining squid, maintaining oil temperature between 325–375°F by adjusting heat as needed.

Serve

Arrange calamaretti on a serving platter with lemon wedges. Serve hot alongside the warm marinara sauce for dipping.

Dispose of used paper towels and strain cooled oil through a fine sieve if you plan to reuse it, otherwise allow oil to cool completely and discard according to local regulations. Wipe down surfaces to remove oil splatters and carefully store any leftover calamaretti in an airtight container in the refrigerator for up to 2 days (best eaten same day).