Fried Calamari Recipe

Method - Stuffed Fried Calamari with Deli Meats and Spicy Marinara

1. 1

   Rinse and thoroughly pat dry the calamari tubes and tentacles. If using whole tubes, cut into 3–4 inch pieces and reserve in a bowl.

2. 2

   In a mixing bowl, combine the Genoa salami, prosciutto, coppa, provolone, pickled fennel, and parsley to create the stuffing. Mix until the filling is evenly distributed; season with a pinch of salt if desired.

3. 3

   Using a small spoon, gently stuff each calamari piece with the deli filling. If needed, secure the opening with a toothpick to prevent leakage during frying.

4. 4

   Prepare the dry dredge: In a shallow dish, whisk together all-purpose flour, cornstarch, salt, pepper, and paprika.

5. 5

   Prepare the wet dredge: In another bowl, beat the egg with milk until well combined.

6. 6

   Coat the stuffed calamari first in the dry mixture, then dip into the egg wash, and return to the dry mix for a thick coating.

7. 7

   Heat the oil in a deep skillet or pot to 350–360°F (175–180°C). Fry the stuffed calamari in batches for 2–3 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towels.

8. 8

   Warm the spicy marinara sauce in a small saucepan. Optionally stir in minced garlic and a pinch of chili flakes for extra heat.

9. 9

   To serve, arrange the fried calamari on a platter with lemon wedges and a side of the warm spicy marinara. Garnish with extra pickled fennel and a few slices of Genoa salami, prosciutto, coppa, and provolone on the side.