Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Marinara Sauce
Method
Preparing the Calamari
- 1
Clean the Calamari
If using whole calamari, clean them by removing the head and internal organs. Rinse the calamari under cold water and slice them into rings.
- 2
Prepare Breading Station
In a shallow bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. In another bowl, beat the eggs and mix in the milk.
- 3
Coat the Calamari
Dip the calamari rings into the egg mixture, allowing excess to drip off, then coat them in the flour mixture. Set aside on a plate.
Frying the Calamari
- 4
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).
- 5
Fry the Calamari
Carefully add the breaded calamari rings in batches to the hot oil, frying for about 2-3 minutes or until golden brown. Avoid overcrowding the pan.
- 6
Drain and Serve
Once cooked, remove the calamari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately.
Making the Marinara Sauce
- 7
- 8
Add Tomatoes and Spices
Pour in the crushed tomatoes, dried oregano, salt, black pepper, and sugar. Stir well to combine.
- 9
Simmer the Sauce
Let the sauce simmer on low heat for about 20-25 minutes, stirring occasionally. Add fresh basil leaves just before serving.
