Calamari Bellissimo Recipe

Prepare and marinate calamari

Pat calamari tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings if not pre-sliced. In a bowl combine buttermilk, 2 tbsp chopped parsley, 1 tbsp chopped basil, 1 tsp minced garlic, 1 tsp sea salt and 1 tsp black pepper. Add calamari, stir to coat, cover and refrigerate for 20–30 minutes. This tenderizes and flavors the squid.

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in crushed tomatoes and tomato paste, then add 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp sugar (optional) and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer, reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves at the end. Taste and adjust seasoning. Keep warm or reheat before serving.

While the calamari marinates, combine 1 cup corn flour, 1/2 cup all-purpose flour, 1/4 cup grated Romano, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt and 1/2 tsp black pepper in a shallow wide bowl or tray. Whisk to evenly blend. Spread mixture into an even layer for dredging.

Pour 4 cups neutral frying oil into a deep skillet or saucepan to a depth of about 1½ inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and float up steadily.

Remove calamari from buttermilk in batches, allowing excess to drip back into the bowl (do not rinse). Dredge the rings and tentacles thoroughly in the corn flour mixture, pressing gently so the coating adheres. Shake off excess.

Fry calamari in small batches (do not overcrowd) for 1.5–2 minutes per batch, turning once, until golden and crisp. Small batches keep the oil temperature steady. Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Immediately season lightly with a pinch of salt while still hot.

Repeat until all calamari is fried. If oil temperature drops, allow it to return to 350°F before continuing.

In a small bowl toss chopped peppadew peppers and sliced pepperoncini with 1 tbsp extra-virgin olive oil and 1 tbsp chopped parsley. This warms and dresses the peppers so they integrate with the calamari.

Transfer hot fried calamari to a large serving platter. Scatter the dressed peppadews and pepperoncini over the top. Squeeze fresh lemon wedges over the calamari to taste. Garnish with remaining chopped parsley and a light dusting of additional grated Romano if desired.

Serve immediately with warm Epic Marinara in a small bowl alongside for dipping.