Calamari Fra Diavolo Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles thoroughly dry with paper towels. Slice tubes into 1/2-inch rings and trim any uneven pieces. Drying is essential to get a crisp fry.

Make dredge

In a shallow bowl or plate combine the all-purpose flour, cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Mix thoroughly so the seasonings are evenly distributed.

Heat oil

Pour about 1 cup vegetable oil into a medium skillet or pot to reach a depth of roughly 1/2-3/4 inch. Heat over medium-high until the oil reaches 350-360°F (175-182°C) or a small pinch of flour sizzles and browns in about 10 seconds.

Dredge and fry

Working in small batches to avoid overcrowding, toss the squid rings and tentacles in the flour mixture to coat, shaking off excess. Fry in the hot oil for 1 to 1 1/2 minutes per side (total 2–3 minutes) until golden and crisp. Use a spider or slotted spoon to transfer fried calamari to a paper-towel-lined tray. Lightly season with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if needed while making the sauce.

Sauté aromatics

In a large sauté pan set over medium heat, warm 3 Tbs extra-virgin olive oil with 1 Tbs butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and crushed red pepper flakes and cook until fragrant, about 30–45 seconds, being careful not to brown the garlic.

Deglaze and build sauce

Pour in 1/2 cup dry white wine (or seafood stock) to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes. Stir in 1 Tbs tomato paste and cook 1 minute to remove raw flavor.

Add tomatoes and simmer

Add the 14 oz chopped or crushed tomatoes to the pan. Stir to combine, then bring the sauce to a gentle simmer. Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp sugar (if using). Reduce heat to medium-low and simmer, uncovered, 12–15 minutes, until the sauce thickens slightly and the flavors concentrate. Taste and adjust seasoning and heat (add more red pepper flakes if you want it spicier).

Finish sauce

Stir in 1 Tbs capers (if using), 2 Tbs chopped parsley and 1 Tbs chopped basil. Simmer 1 more minute to marry flavors, then remove from heat.

If serving calamari plated on its own: Spoon a generous ladle of the Fra Diavolo sauce onto warmed plates. Arrange the fried calamari over the sauce so it stays crisp on top and soaks slightly underneath. Garnish with extra chopped parsley and lemon wedges. Sprinkle toasted breadcrumbs or crumbled crusty bread over top if desired for extra texture.

If serving as a pasta entree (optional): Toss 8 oz cooked pasta (reserve some pasta water) with several ladles of the Fra Diavolo sauce in a large bowl or pan, add a splash of reserved pasta water to loosen if necessary, then transfer pasta to plates and top with fried calamari and parsley.

Serve immediately while calamari is hot and crisp. Provide extra lemon wedges and crushed red pepper on the side.