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Ingredients
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Calamari
Marinara Sauce
Method
Preparing the Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold water. Remove the head, tentacles, and innards. Cut the body into rings about 1/2 inch thick.
- 2
Marinate
Place the calamari rings in a bowl, pour the buttermilk over them, and let them marinate for at least 30 minutes.
- 3
Prepare the Coating
In a separate bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and paprika.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C).
- 5
Coat and Fry
Remove the calamari from the buttermilk, letting the excess drip off. Dredge the calamari rings in the flour mixture, ensuring they are well-coated. Fry the calamari in batches for about 2-3 minutes until golden brown. Remove and drain on paper towels.
Making the Marinara Sauce
- 6
- 7
Add Tomatoes and Spices
Stir in the canned crushed tomatoes, dried oregano, salt, black pepper, and sugar. Bring the sauce to a simmer.
- 8
Simmer
Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally.
- 9
Finish with Basil
Stir in the chopped fresh basil just before serving.