Calamari Fritti Recipe

Prepare the Squid

In a bowl, combine the cleaned squid rings with salt, black pepper, cayenne pepper, and garlic powder. Toss well to coat the squid evenly.

Mix the Coating

In another bowl, combine the all-purpose flour and cornstarch. Mix well to ensure an even coating.

Coat the Squid

Take the seasoned squid rings and dredge them in the flour-cornstarch mixture, ensuring they are fully coated. Shake off any excess flour.

Heat the Oil

In a large, deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of the coated squid; it should sizzle immediately.

Fry the Calamari

Fry the coated squid rings in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Sauté the Garlic

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.

Add Tomatoes and Seasoning

Add the canned crushed tomatoes, dried oregano, salt, and black pepper to the saucepan. Stir to combine.

Simmer the Sauce

Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally. Add the chopped fresh basil during the last few minutes of cooking.