Fresh Calamari Recipe

Make the Marinara Sauce

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the crushed San Marzano tomatoes, dried basil, salt, and black pepper. Stir to combine.

Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally.

Once the sauce has thickened slightly, remove from heat and set aside.

Make the Bang Bang Sauce

In a small bowl, combine mayonnaise, Sriracha sauce, honey, rice vinegar, garlic powder, and salt.

Mix until smooth and well combined. Adjust seasoning to taste and set aside.

Prepare the Calamari and Peppers

In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper.

Toss the calamari rings in the flour mixture until well coated. Shake off any excess flour.

Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).

Carefully add the calamari to the hot oil in batches, frying for about 1-2 minutes until golden brown and crispy.

Remove the fried calamari with a slotted spoon and drain on paper towels.

Add the shishito peppers to the hot oil and fry for 2-3 minutes until they blister and turn bright green.

Remove the peppers and drain on paper towels.

Plate and Serve

On a large serving platter, arrange the crispy fried calamari and shishito peppers.

Serve with the Bang Bang sauce and San Marzano marinara on the side for dipping.