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.
For the Calamari
For the Marinara Sauce
Method
Preparing the Calamari
- 1
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well until combined.
- 2
Coat Squid
Dredge the squid rings in the flour mixture, ensuring they are well coated. Shake off any excess flour.
- 3
Heat Oil
In a deep skillet or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry Calamari
Carefully add the coated squid rings to the hot oil in small batches. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Making the Marinara Sauce
- 5
- 6
Add Tomatoes and Seasonings
Pour in the canned crushed tomatoes, and add the dried oregano, dried basil, salt, black pepper, and sugar. Stir to combine.
- 7
Simmer Sauce
Bring the sauce to a simmer and reduce the heat to low. Let it cook for about 15-20 minutes, stirring occasionally, until thickened.