Calamari Recipe

Prepare squid

If not pre-cleaned, rinse squid under cold water. Separate tubes from tentacles. Remove skin from tubes if desired, then slice tubes into 1/2-inch rings. Pat all pieces very dry with paper towels; excess moisture prevents a crisp coating.

Set up dredging station

In a shallow bowl, whisk buttermilk and egg until combined. In a wide plate or shallow bowl, combine flour, cornmeal, kosher salt, black pepper, garlic powder and paprika. Mix thoroughly.

Dredge and rest

Working in batches to avoid crowding, dip squid pieces into the buttermilk-egg mixture, letting excess drip off, then coat evenly in the flour-cornmeal mixture. Place coated pieces on a wire rack and let rest 5 minutes so coating adheres.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups depending on equipment). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily and brown in about 30–45 seconds.

Fry calamari

Fry squid in small batches (do not overcrowd) for 1.5–2 minutes per batch, until golden and crisp. Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined baking sheet. Keep fried batches warm in a 200°F (95°C) oven while finishing remaining batches.

Finish

Immediately toss or sprinkle calamari with chopped parsley and a light pinch of salt. Serve with lemon wedges and your choice of sauce (Marinara or Rhode Island).

Heat olive oil in a small saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant (do not brown).

Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried oregano, red pepper flakes, sugar, salt and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes to thicken slightly.

Stir in chopped fresh basil and adjust seasoning to taste. Keep warm until ready to serve.

In a small bowl combine white vinegar, hot sauce, minced onion and salt. Stir and let sit 5–10 minutes so flavors meld. Serve chilled or at room temperature alongside fried calamari for dipping.

Arrange fried calamari on a serving platter lined with paper towels or a napkin. Offer lemon wedges, a bowl of marinara and a bowl of Rhode Island style sauce. Optionally sprinkle grated Parmesan over the calamari or provide it at the table.