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Ingredients
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Calamari
Marinara Sauce
Garnish
Method
Prepare Calamari
- 1
Clean the Squid
Start by cleaning the squid. Remove the head, innards, and quill. Rinse the body and tentacles under cold water, then slice the body into rings about 1/2 inch thick.
- 2
Prepare the Coating
In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to combine.
- 3
Coat the Squid
Dredge the squid rings and tentacles in the flour mixture, ensuring they are well-coated. Shake off any excess flour.
Fry Calamari
- 4
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 375°F (190°C).
- 5
Fry the Calamari
Carefully add the coated squid to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Avoid overcrowding the pan.
- 6
Drain the Calamari
Once golden, use a slotted spoon to remove the calamari from the oil and place them on a plate lined with paper towels to drain excess oil.
Prepare Marinara Sauce
- 7
- 8
Make the Sauce
Add the canned crushed tomatoes, dried oregano, salt, and sugar to the saucepan. Stir to combine, then simmer for 15 minutes to thicken.
- 9
Add Fresh Basil
Tear the fresh basil leaves and add them to the sauce just before serving to add freshness.
Serve
- 10
Plate the Dish
Serve the fried calamari hot on a plate with a side of marinara sauce for dipping and lemon wedges for garnish.
