Fried Calamari Recipe

Make the sauce first

Heat a small saucepan over medium heat and add the olive oil. Once shimmering, add the minced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Stir in the tomato paste and cook 1 minute to remove raw edge. Then add the crushed tomatoes, red pepper flakes, dried oregano, sugar (if using), salt, pepper, and 2 tablespoons water or stock. Stir to combine.

Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened and flavors have melded.

Taste and adjust seasoning (more salt or red pepper flakes for heat). Keep warm on very low heat or transfer to a small bowl and set aside while you fry the calamari.

Prep the squid

If not already prepared, rinse the cleaned squid tubes and tentacles under cold water and pat thoroughly dry with paper towels. Slice the tubes into 1/2-inch rings; leave tentacles whole or halved if large. Drying well prevents oil splatter and helps coating adhere.

If you prefer extra tender calamari, place the rings and tentacles in a bowl with 1/2 cup buttermilk and refrigerate for 15–30 minutes. Drain and pat dry completely before dredging.

Seasoned flour and oil

In a wide shallow bowl or rimmed plate, combine the all-purpose flour, cornstarch, kosher salt, freshly ground black pepper, paprika, and garlic powder. Whisk to evenly distribute spices.

Pour the vegetable oil into a heavy-bottomed skillet or Dutch oven to reach about 2 inches deep (about 3–4 cups depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and brown within ~30 seconds.

Working in small batches (do not overcrowd), toss a portion of thoroughly dried calamari in the seasoned flour, pressing gently so each piece is evenly coated. Shake off excess flour.

Carefully lower coated calamari into the hot oil using a slotted spoon or spider. Fry for 1.5–2 minutes, turning if needed, until golden brown and crisp. Tentacles may take slightly longer but watch closely to avoid toughening.

Remove fried calamari with a slotted spoon to a wire rack set over a sheet pan or onto paper towels to drain. Immediately season lightly with a pinch of kosher salt while hot. Repeat with remaining calamari, keeping finished batches warm in a 200°F (95°C) oven if desired.

Arrange the hot, crispy calamari on a serving platter. Sprinkle with chopped fresh parsley and optional grated Parmesan.

Cut the lemon into wedges and place alongside the calamari. Serve with the warm spicy marinara dipping sauce on the side.

To eat: squeeze fresh lemon over calamari and dip into sauce. Best enjoyed immediately for maximum crispness.