Calamari Recipe

Prepare squid

Rinse the cleaned squid rings and tentacles under cold water and pat thoroughly dry with paper towels. Trim any excess membrane so pieces lie flat. Place squid in a bowl and pour the milk over it; let soak 10–15 minutes. The milk helps tenderize and reduce fishiness. If using beaten egg instead, dip squid in beaten egg just before dredging.

Heat oil

Pour 3–4 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1½–2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.

Make dredge

In a shallow bowl or rimmed plate combine the all-purpose flour, cornstarch, breadcrumbs (if using), Kosher salt, black pepper, garlic powder, dried oregano and paprika. Whisk to distribute evenly.

Dredge squid

Working in batches to avoid crowding, lift squid pieces from the milk (or egg), allowing excess to drip off, then toss and press them into the flour mixture so each piece is thoroughly coated. Shake off excess coating and place coated rings on a clean tray or plate.

Fry

Carefully add a single layer of coated calamari to the hot oil — do not overcrowd (fry in batches). Fry 1.5–2 minutes until the coating is golden and crisp. Use a slotted spoon or spider to remove calamari and transfer to a wire rack set over a baking sheet or paper towel-lined plate to drain. Immediately season lightly with a pinch of salt. Repeat with remaining calamari, allowing oil to return to temperature between batches.

Serve

Serve calamari hot with lemon wedges and the warm marinara sauce for dipping. Garnish with chopped fresh parsley if desired.

Warm olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stirring to combine. Reduce heat to low and stir in dried basil, dried oregano, sugar (if using), salt, and pepper.

Simmer uncovered 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. If using, tear fresh basil leaves and stir in at the end.

Keep warm until ready to serve alongside the fried calamari.