Calamari – Red Or White Recipe

Prep calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings. Keep tentacles whole. Drying well helps the coating adhere and prevents oil splatter.

Place the calamari in a bowl, toss with 1 tablespoon olive oil and a pinch (about 1/8 tsp) of salt and pepper to lightly season. Let sit 5 minutes while you make the dredge and heat the oil.

Make seasoned flour

In a shallow bowl or rimmed plate whisk together the all-purpose flour, cornstarch, 1 1/2 tsp Kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Mix so the seasoning is evenly distributed.

Heat oil for frying: pour about 3 to 4 cups vegetable oil into a heavy skillet or medium pot (maintain at least 2 inches depth). Heat until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown in ~30–45 seconds.

Dredge and shake off excess: Working in small batches (4–6 oz calamari per batch), dredge the calamari pieces in the seasoned flour, pressing lightly so the flour clings. Shake off excess flour and place on a wire rack while oil comes to temperature or briefly rest between batches.

Fry: Carefully lower a single batch into the hot oil without overcrowding. Fry 60–90 seconds, turning once as needed, until golden and crisp. Smaller pieces may take less time. Overcooking makes calamari rubbery — remove as soon as golden.

Drain: Using a slotted spoon or spider, transfer the fried calamari to a paper towel–lined sheet pan or wire rack. Immediately season with a light sprinkle of Kosher salt while still hot.

Repeat frying remaining calamari in batches, keeping finished pieces in a warm oven (200°F / 95°C) on a rack to stay crisp while you finish.

Serve: Arrange calamari on a platter with lemon wedges and the choice of dipping sauce (spicy marinara or white garlic-lemon aioli). Serve immediately so coating remains crisp.

Heat 2 tablespoons extra-virgin olive oil in a small saucepan over medium heat.

Add the finely diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato passata (or crushed tomatoes) and tomato paste. Bring to a gentle simmer, then reduce heat to low and simmer 8–10 minutes to concentrate flavors.

Season with sugar, dried oregano, 1/2 tsp Kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust salt or red pepper for desired heat.

If desired, stir in torn fresh basil leaves off heat. Keep warm until serving. Sauce can be made ahead and gently reheated; add a splash of water if it becomes too thick.

Combine mayonnaise, grated garlic, lemon juice, lemon zest, 1 teaspoon extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl.

Whisk until smooth and taste; adjust lemon, garlic or salt as desired. Chill at least 15 minutes to mellow flavors before serving alongside calamari.