Spiked Calamari Recipe

Prepare calamari

Pat the calamari rings dry thoroughly with paper towels. Excess moisture prevents a crisp fry.

Set up dredging stations

In a shallow bowl, whisk together eggs and milk. In a second shallow bowl, combine flour, cornmeal, 1 tsp salt, 1 tsp black pepper and garlic powder. Shake off excess moisture from rings, then dredge a few rings at a time in the flour mixture, dip into the egg wash, then return to the flour mixture for a light double-coating. Place coated rings on a wire rack while heating oil.

Heat oil

Use a 10–12" heavy skillet or Dutch oven. Pour in enough vegetable oil to reach about 1" deep (about 1 cup for a small skillet). Heat over medium-high until oil registers 350–360°F (175–182°C) or a breadcrumb sizzles and browns in 20–30 seconds.

Fry calamari

Working in small batches (do not overcrowd), fry coated rings 1.5–2 minutes, stirring gently, until golden and crisp. Use a slotted spoon to remove to a paper-towel-lined tray or wire rack. Lightly season with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if needed while finishing.

Serve with lemon

Squeeze lemon wedges over the fried calamari just before serving or offer wedges on the side.

Sweat aromatics

In a medium sauté pan, heat 2 tbs olive oil over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze and build sauce

Add the white wine or vermouth to deglaze the pan, scraping any fond from the bottom. Let it reduce by half (about 1–2 minutes). Stir in the marinara sauce, sliced cherry peppers, Worcestershire sauce, red pepper flakes, capers (if using), 1/2 tsp salt, and 1/4 tsp black pepper.

Simmer

Lower heat to a gentle simmer and cook, uncovered, 6–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning — add more red pepper flakes or a pinch of sugar if the tomatoes are too acidic.

Finish sauce

Stir in chopped basil or parsley off the heat, and remove from the stove. Keep the sauce warm until serving.

Toss calamari with sauce

Place the warm fried calamari in a large shallow bowl or skillet. Spoon the spiked marinara with cherry peppers over the top (reserve a little sauce for passing). Gently toss just enough to coat the calamari — do not soak, to preserve crispness. The residual heat will warm the calamari and marry flavors.

Garnish and serve

Sprinkle grated Parmesan or Pecorino over the tossed calamari and finish with an extra drizzle of olive oil or a few fresh basil leaves. Serve immediately with lemon wedges and remaining sauce on the side.