Calamari Recipe

Make the sauce

Heat a medium saucepan over medium heat and add 2 tablespoons extra-virgin olive oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 14 oz crushed tomatoes, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if using. Bring to a gentle simmer.

Reduce heat to low and simmer, partially covered, for 15–20 minutes until slightly thickened. Taste and adjust seasoning. Stir in fresh basil leaves (about 2 tbsp chopped) just before serving. Keep warm while preparing calamari.

Prepare squid

If squid is whole, clean and separate tubes and tentacles. Rinse and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Drying well is crucial so breading adheres and oil doesn't spit.

Set up breading stations

In one shallow bowl combine 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1/4 cup yellow cornmeal (optional), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper. In a second bowl whisk together 2 large eggs and 1/2 cup whole milk until combined (egg wash). Leave a third shallow plate or bowl with a light dusting of plain flour for initial dredge if you prefer.

Hand-bread the squid

Working in batches to avoid crowding, lightly dredge a few squid rings and tentacles in plain flour (if using), shake off excess, dip into the egg wash to coat fully, then press into the seasoned flour-cornstarch mixture, making sure each piece is well coated. Tap off excess breading and transfer to a wire rack while heating oil. Repeat until all calamari are breaded.

Heat oil

Pour about 6 cups vegetable oil into a deep heavy pot or deep-fryer to reach a depth of 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of breading — it should sizzle and brown in about 40–60 seconds.

Fry calamari

Fry calamari in small batches (about 6–8 pieces per batch depending on pot size) so oil temperature stays consistent. Fry until golden brown and crisp, about 1.5–2 minutes per batch. Avoid overcooking — squid becomes rubbery if fried too long. Use a slotted spoon or spider to remove calamari and transfer to a paper towel–lined tray or cooling rack. Season immediately with a light sprinkle of kosher salt.

Keep warm

If making multiple batches, keep cooked calamari warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes while you finish frying remaining batches.

Serve

Arrange hot calamari on a platter with lemon wedges and a small bowl of warm marinara. Sprinkle chopped fresh parsley over the calamari and serve immediately so it remains crisp.