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
Calamari Preparation
Prepare the Squid
Rinse the cleaned squid under cold water and pat dry with paper towels. Cut the squid into rings, about 1/2 inch thick.
Mix the Coating
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well.
Dredge the Squid
Dip each squid ring into the beaten eggs, then dredge in the flour mixture, ensuring they are well-coated.
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Fry the Calamari
Fry the squid rings in batches for about 2-3 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Marinara Sauce Preparation
Cook Garlic
Add the minced garlic to the oil and sauté for about 1 minute until fragrant, but not browned.
Add Tomatoes and Seasonings
Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer.
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.
Finish with Basil
Stir in the chopped fresh basil just before serving.