Fried Calamari Recipe

Begin by cleaning the calamari. Rinse the squid under cold water, remove the head, and pull out the innards. Slice the body into rings about 1/2 inch wide.

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

In another bowl, whisk together the eggs and milk until well combined.

Dip each calamari ring first into the egg mixture, allowing excess to drip off, then coat it in the flour mixture. Make sure each ring is evenly coated.

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the coated calamari rings to the hot oil in batches. Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar to the saucepan. Stir to combine.

Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 20 minutes, stirring occasionally.

Taste and adjust seasoning if necessary. Remove from heat and set aside.