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Ingredients
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Calamari
Stewed Tomato Sauce
Pickled Fresno and Banana Peppers
Method
Calamari Preparation
- 1
Prepare the Calamari
Clean the calamari by removing the head and innards. Rinse under cold water and slice into rings.
- 2
Coat the Calamari
In a large bowl, combine all-purpose flour, cornstarch, salt, pepper, and paprika. Dredge the calamari rings in the mixture until well-coated.
Frying the Calamari
- 3
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Calamari
Carefully add the calamari rings in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Stewed Tomato Sauce
- 5
- 6
Add Tomatoes and Seasoning
Stir in canned crushed tomatoes, oregano, salt, black pepper, and red pepper flakes. Simmer for 15-20 minutes, stirring occasionally.
Pickling the Peppers
- 7
Prepare Pickling Solution
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt.
- 8
Pickle the Peppers
Place sliced Fresno and banana peppers in a jar. Pour the hot pickling solution over the peppers. Let cool at room temperature, then refrigerate for at least 1 hour before serving.
Serving
- 9
Plate the Dish
Serve the fried calamari hot with the stewed tomato sauce and pickled peppers on the side.
