Calamari Fritti Recipe

Prepare the base

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant but not browned.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Pour in the 14 oz crushed tomatoes. Add dried oregano, red pepper flakes (if using), sugar (if using), 1 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Remove from heat and stir in torn basil leaves. Keep the sauce warm while you fry the calamari.

Marinate & set up dredging station

Pat the cleaned squid rings and optional tentacles very dry with paper towels. Place them in a bowl and pour 1 cup buttermilk over them; add the single large egg and gently mix to coat. Let sit 10–15 minutes. Meanwhile, in a shallow bowl combine 1 cup all-purpose flour, 1/4 cup semolina, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon sweet paprika and 1/4 teaspoon garlic powder.

Set up a wire rack or plate lined with paper towels for draining. Heat a heavy-bottomed pot or deep skillet with a thermometer and 4 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle and float up steadily.

Dredge & fry

Working in small batches to avoid overcrowding, remove a few squid pieces from the buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour-semolina mixture, pressing lightly so a thin even coating adheres. Shake off excess and transfer to a tray. Repeat until all squid is coated.

When the oil reaches 350°F (175°C), carefully add a single small batch (about a handful) and fry until golden and crisp, about 1 to 1 1/2 minutes—calamari cooks quickly. Use a slotted spoon or spider to turn pieces as needed. Do not overcrowd; fry in batches.

Remove fried calamari to the wire rack or paper-towel-lined tray and immediately season with a light sprinkle of salt. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Divide the warm marinara sauce among serving bowls or place in a single shallow serving dish. Pile the hot calamari beside or on top of the sauce.

Sprinkle chopped fresh parsley and grated Parmesan or Pecorino over the calamari. Serve with lemon wedges for squeezing and additional marinara for dipping.

Recommend serving immediately while calamari is crisp. Leftover sauce can be refrigerated up to 4 days; fried calamari is best eaten fresh.