Calamari Recipe

Begin by cleaning the squid if not pre-cleaned. Remove the head, innards, and cartilage, then slice the body into 1/2-inch rings.

In a medium bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well.

Dredge the squid rings in the flour mixture until fully coated. Shake off any excess flour.

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).

Carefully add the coated squid rings to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy.

Using a slotted spoon, remove the fried calamari and drain on paper towels. Season with additional salt if desired.

In a medium saucepan, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

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

Bring the sauce to a simmer, then reduce the heat to low. Allow the sauce to cook for about 20-30 minutes, stirring occasionally.

Taste and adjust seasoning as necessary before serving.