Calamari Napoletana Recipe

Prepare the calamari

If not pre-cleaned, rinse squid under cold water. Remove heads, innards, quill, and thin skin. Separate tentacles from heads and cut tubes into 1/2-inch rings. Pat all pieces thoroughly dry with paper towels — dryness is key for crisp frying.

Set up dredging station

In a shallow bowl combine all-purpose flour, cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp garlic powder. In another shallow bowl beat the 2 eggs until just combined. Have a tray lined with paper towels ready for drained fried calamari.

Heat the oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches (or use a deep fryer) and heat over medium-high until oil reaches 350–365°F (175–185°C). If you don’t have a thermometer, test with a 1/2-inch piece of bread — it should brown in ~60 seconds.

Dredge and fry (in batches)

Working in small batches to avoid crowding, toss a portion of dried calamari in the flour mixture to coat, then dip briefly into the beaten egg, then return to the flour for a final light coating. Shake off excess flour. Carefully add a single layer to the hot oil and fry 1 to 1 1/2 minutes until golden and crisp. Do not overcook — calamari cooks very fast. Use a slotted spoon to transfer to the paper-towel-lined tray. Season lightly with a pinch of salt while hot. Repeat until all calamari is fried.

Sauté garlic and build sauce

While frying the calamari, warm 2 tbsp extra-virgin olive oil in a medium skillet over medium heat. Add the sliced garlic and sauté gently until fragrant and just turning golden (about 30–45 seconds) — avoid burning. Add the tomato paste and cook 30 seconds, stirring to combine.

Simmer

Add the crushed tomatoes, dried oregano, red pepper flakes (if using), 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp sugar. Stir, bring to a gentle simmer, reduce heat to low, and let simmer uncovered 10–12 minutes to thicken slightly and meld flavors, stirring occasionally.

Finish sauce

Stir in torn basil leaves, adjust seasoning to taste (add more salt or a pinch of sugar if tomatoes are very acidic). Keep warm over the lowest heat until ready to serve.

Plate a generous spoonful of warm Napoletana sauce on a serving plate or shallow bowl, pile the hot fried calamari on top or alongside the sauce so some pieces remain crisp while others mingle with sauce.

Sprinkle chopped flat-leaf parsley over the calamari, add lemon wedges to the plate, and serve immediately so the calamari stays crisp. Offer extra sauce on the side for dipping.