Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Marinara Sauce
Method
Fried Calamari
- 1
Prepare the Calamari
Clean the calamari by removing the head and innards. Cut the bodies into rings about 1/2 inch thick and leave the tentacles whole. Rinse under cold water and pat dry with paper towels.
- 2
Mix the Coating
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well to ensure all dry ingredients are evenly distributed.
- 3
Dredge the Calamari
Toss the calamari rings and tentacles in the flour mixture until evenly coated. Shake off any excess flour.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C). You can test the oil by dropping a small amount of the flour mixture into it; if it sizzles, the oil is ready.
- 5
Fry the Calamari
Working in batches, add the coated calamari to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Marinara Sauce
- 6
- 7
Simmer the Sauce
Add the canned crushed tomatoes, oregano, basil, salt, and black pepper to the saucepan. Stir to combine, then reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.
- 8
Finish the Sauce
Taste the sauce and adjust the seasoning if necessary. Remove from heat and let it cool slightly before serving.