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Ingredients
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Calamari
Marinara Sauce
Method
Preparing Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold water. Remove the head and innards, and slice the body into rings about 1/2 inch thick.
- 2
Prepare the Breading
In a mixing bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. Whisk together until well combined.
- 3
- 4
Coat the Calamari
Dip each calamari ring into the wet mixture, allowing any excess to drip off. Then, dredge it in the flour mixture until fully coated.
Cooking the Calamari
- 5
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy.
- 7
Drain the Calamari
Using a slotted spoon, remove the fried calamari and transfer to a paper towel-lined plate to drain excess oil. Season with a sprinkle of salt while hot.
Making Marinara Sauce
- 8
- 9
Add the Tomatoes and Spices
Add the canned crushed tomatoes, oregano, basil, salt, black pepper, red pepper flakes, and sugar to the saucepan. Stir to combine.
- 10
Simmer the Sauce
Bring the sauce to a gentle simmer. Reduce heat to low and let it cook for about 15-20 minutes, stirring occasionally.
Serving
- 11
Plate the Dish
Serve the fried calamari hot with the marinara sauce on the side for dipping.
