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Ingredients
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Calamari
Marinara Sauce
Method
Fried Calamari
- 1
Prepare the Calamari
Clean the calamari by removing the head, innards, and skin. Cut the body into rings about 1/2 inch thick and set aside.
- 2
Marinate
In a bowl, pour the buttermilk over the calamari rings, ensuring they are fully submerged. Let them marinate for at least 30 minutes in the refrigerator.
- 3
Prepare the Coating
In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to ensure even distribution of the seasonings.
- 4
Heat the Oil
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Coat the Calamari
Remove the calamari from the buttermilk, allowing excess to drip off. Dredge each ring in the flour mixture, ensuring they are completely coated.
- 6
Fry the Calamari
Carefully place the coated calamari rings in the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Marinara Sauce
- 7
Sauté Garlic
In a saucepan, heat the olive oil over medium heat. Add minced garlic cloves and sauté until they are fragrant and golden, about 1-2 minutes.
- 8
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Mix well.
- 9
Simmer the Sauce
Bring the sauce to a low simmer and cook for about 15-20 minutes, stirring occasionally until it thickens slightly.