Calamaretti Fritti Recipe

Sauté aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds; do not let it brown.

Build sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, sugar (if using), red pepper flakes, and dried oregano. Stir to combine.

Simmer and finish

Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes until slightly thickened, stirring occasionally. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in torn basil leaves just before removing from heat. Keep warm and reheat gently if needed while frying the squid.

Prepare squid

Pat the cleaned baby squid very dry with paper towels inside and out. Moisture will cause oil spatter and reduce crispiness. If pieces are large, score lightly on the outside to prevent curling; otherwise keep whole (tubes and tentacles).

Make dredge

In a shallow bowl or baking dish combine 1 cup all-purpose flour, 1/4 cup cornmeal or semolina (if using), 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1 tablespoon lemon zest. Mix thoroughly so lemon zest is evenly distributed. Fold in 1 tablespoon chopped parsley, reserving remaining parsley for finishing.

Heat oil

Pour about 600–800 ml vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (5–7 cm). Heat oil over medium-high until it reaches 180°C (355°F) or until a small pinch of flour sizzles immediately on contact. Maintain temperature between 170–180°C while frying.

Dredge squid

Working in small batches to avoid overcrowding, toss the dried squid pieces in the flour mixture, shaking off excess. A light, even coating is all that's needed. Reserve dredged pieces on a tray while heating oil.

Fry

Carefully lower a few pieces into the hot oil (do not overcrowd). Fry until golden brown and crisp, about 1.5–2.5 minutes depending on size; tentacles may color faster. Use a slotted spoon to remove squid and transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining squid, maintaining oil temperature.

Season and finish

While still hot, sprinkle the fried calamaretti with flaky sea salt (about 1 teaspoon total) and the remaining chopped parsley. Arrange lemon wedges on the plate.

Serve

Place the warm marinara sauce in a small bowl or spread a spoonful on each serving plate. Pile the golden calamaretti alongside or on top. Serve immediately with lemon wedges for squeezing over and extra marinara for dipping.