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Ingredients
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Calamari
Marinara Sauce
Method
Calamari Preparation
- 1
Prepare the Squid
Rinse the squid under cold water and pat dry with paper towels. Cut the squid into rings, about 1/2 inch thick. Set aside.
- 2
Prepare the Breading
In a large bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. In another bowl, whisk together the egg and milk until well combined.
- 3
Coat the Squid
Dip the squid rings into the egg mixture, allowing excess to drip off, then coat them in the flour mixture. Place the coated squid on a plate and repeat until all rings are coated.
- 4
Heat the Oil
In a large, deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of batter into the oil; it should sizzle and float to the surface.
- 5
Fry the Squid
Carefully add a handful of coated squid rings to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining squid.
Marinara Sauce Preparation
- 6
- 7
Combine Ingredients
Add the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar to the saucepan. Stir well to combine.
- 8
Simmer the Sauce
Bring the sauce to a simmer and cook for about 15-20 minutes, stirring occasionally. Adjust seasoning to taste.
- 9
Finish the Sauce
Remove from heat and garnish with chopped fresh parsley before serving.
