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Ingredients
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Calamari
Marinara Sauce
Method
Preparation of Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold water. Remove the skin and the innards, and cut the calamari into rings about 1/2 inch thick.
- 2
Prepare the Breading Station
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. In another bowl, whisk together the eggs and milk.
- 3
Coat the Calamari
Dip each calamari ring into the egg mixture, then dredge it in the flour mixture, ensuring it's fully coated.
Frying the Calamari
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, frying for about 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pot.
- 6
Drain and Cool
Remove the fried calamari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Preparation of Marinara Sauce
- 7
Sauté the Garlic
In a saucepan, heat the olive oil over medium heat. Add minced garlic cloves and sauté for about 1-2 minutes until fragrant.
- 8
Add the Tomatoes and Seasoning
Pour in the canned crushed tomatoes, and add dried oregano, dried basil, salt, black pepper, red pepper flakes, and sugar. Stir to combine.
- 9
Simmer the Sauce
Bring the sauce to a gentle simmer and cook for about 15-20 minutes, stirring occasionally until thickened. Adjust seasoning to taste.
Serving
- 10
Plate and Serve
Serve the fried calamari hot, accompanied by the marinara sauce on the side for dipping.