Calamari Recipe
crispy fried calamari, marinara sauce, lemon aïoli
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
Lemon Aïoli
Method
Marinara Sauce
- 1
Make the marinara
Heat a medium saucepan over medium heat. Add 2 tbsp olive oil. When shimmering, add finely chopped onion and cook until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 30 seconds. Add crushed tomatoes, dried oregano, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook, partially covered, 12–15 minutes, stirring occasionally, until slightly thickened. Stir in chopped fresh basil if using. Taste and adjust seasoning. Keep warm or refrigerate if making ahead.
Lemon Aïoli
- 2
Prepare the lemon aïoli
In a small bowl combine 1/2 cup mayonnaise, grated garlic clove, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust lemon, salt or garlic to preference. Refrigerate at least 15 minutes to let flavors meld.
Calamari
- 3
Prepare calamari
Pat calamari rings and tentacles dry with paper towels. If very large rings, cut into 1/2" pieces for even frying. Season lightly with 1/2 tsp of the salt and a pinch of black pepper.
- 4
Set up dredging stations
In a shallow bowl or plate whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup cornmeal (if using), remaining 1 tsp salt, 1 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. In a second shallow bowl whisk 2 eggs with 1/2 cup milk and 1/4 cup ice water until combined; the ice water chills the batter and helps crisping.
- 5
Heat oil
Pour about 4–6 cups vegetable oil into a heavy pot or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; too low will make soggy calamari, too high will overbrown before cooking through.
- 6
Dredge and fry (in batches)
Working in small batches to avoid overcrowding: Dip calamari pieces first into the egg mixture, letting excess drip off, then coat thoroughly in the flour-cornstarch mixture, pressing gently so the coating adheres. Shake off excess. Carefully lower into hot oil with a spider or slotted spoon. Fry until golden and crisp, about 1.5–2 minutes per batch (tentacles may take slightly longer). Maintain oil at 350°F. Remove to a wire rack or paper towel-lined plate to drain. Immediately sprinkle fried calamari with remaining salt to taste.
- 7
Finish and serve
Arrange calamari on a serving platter. Serve hot with warm marinara sauce in a small bowl and lemon aïoli in another bowl. Add lemon wedges. Best served immediately so calamari stays crisp.