Calamari Fritti (gf) Recipe

Prepare Calamari

Pat the cleaned calamari tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings if not pre-sliced. Place in a bowl.

Add 2 tablespoons lemon juice, 2 teaspoons minced garlic, 1 teaspoon kosher salt and 1 teaspoon black pepper to the calamari. Toss to coat and let rest while you prepare the coating (10–15 minutes). Do not marinate longer than 20 minutes to avoid toughening.

Make Batter

In a medium bowl whisk together 1 cup gluten-free all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon sea salt and 1/4 teaspoon ground white pepper until uniform. Slowly whisk in 3/4 cup cold sparkling water until a smooth, slightly thick batter forms. Batter should cling to calamari but not be overly heavy; add an extra tablespoon water if too thick.

Heat Oil

Pour 3 cups neutral oil into a heavy pot or deep skillet to a depth of about 2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a small amount of batter is dropped in and turn golden in about 45–60 seconds.

Coat & Fry

Working in batches to avoid crowding, drain excess marinade from calamari rings. Toss calamari lightly in the batter to coat evenly, then gently shake off excess. Fry 4–6 rings (or a small handful) at a time until golden and crisp, about 1.5–2 minutes. Remove with a slotted spoon to a wire rack or paper towel-lined sheet. Keep fried calamari warm in a low oven (200°F/95°C) while you finish remaining batches.

Sauté Vegetables

While frying the last batch of calamari, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Add 3/4 cup julienned roasted red peppers and 1/2 cup halved Kalamata olives. Sauté 2–3 minutes until warmed through. Stir in torn basil (1/4 cup), 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Cook 30 seconds more to release aromas.

Add the hot fried calamari to the skillet and toss gently to combine with the vegetables for 20–30 seconds so the calamari picks up flavor. Remove from heat.

Plate

Divide 1 cup marinara sauce between two shallow plates (about 1/2 cup per plate) and spread into a thin bed.

Pile the tossed calamari, peppers, olives and basil on top of the marinara. Sprinkle 2 tablespoons chopped parsley over each plate (or total) and serve immediately with lemon wedges for squeezing.

Serve hot. Leftover fried calamari is best eaten immediately; if reheating, bake briefly in a 375°F/190°C oven for 5–8 minutes to crisp.