Calamari Fritti Recipe

If whole, rinse 1.5 lbs of squid under cold water. Pat dry. Slice tubes into 1/2-inch rings and keep tentacles whole. Remove any cartilage and the skin if present.

Optional tenderize: place calamari in a bowl and pour 1 cup buttermilk over them. Stir to coat and let sit 15 minutes in the refrigerator. Drain and blot dry thoroughly on paper towels before breading.

In a large shallow bowl or baking sheet, whisk together 1.5 cups all-purpose flour, 1/2 cup semolina, 2 tbs cornstarch, 2 tsp fine salt, 1 tsp freshly ground black pepper and 1 tsp sweet paprika. For Calabrese style, add 1/2 tsp crushed red pepper flakes and mix well.

Working in batches to avoid overcrowding, dredge the drained, dry calamari rings and tentacles in the flour mixture, shaking off excess. Place breaded pieces on a plate or rack while oil heats.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped roasted red peppers, 1 tsp Calabrian chile paste, 1 tbs fresh lemon juice, 1 tsp grated garlic, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust heat or acidity as desired. Refrigerate until serving.

In a small saucepan, heat 1 tbs extra-virgin olive oil over medium heat. Add 1 tbs finely minced onion and 1 tsp minced garlic; sauté 1–2 minutes until translucent and fragrant but not browned.

Add 1 cup canned crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (optional), 1/2 tsp salt and 1/4 tsp sugar. Stir, reduce heat to low and simmer gently 10–12 minutes to meld flavors. Stir in 2 tbs torn fresh basil just before removing from heat. Keep warm.

Pour about 4 cups neutral oil into a deep skillet or medium saucepan to a depth of 1.5–2 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a little flour — it should sizzle immediately and brown in ~30 seconds.

Fry calamari in small batches (6–8 pieces) for 1.5–2 minutes, until golden and crisp. Do not overcook — calamari cooks quickly and will become rubbery if left longer. Maintain oil temperature between 325–350°F; allow oil to return to temp between batches.

Use a slotted spoon to transfer fried calamari to a wire rack set over a sheet pan or to paper towels to drain briefly. Immediately sprinkle lightly with salt and a pinch of chopped parsley while hot.

Arrange calamari on a warm platter. Serve with small bowls of Calabrese aioli and warm marinara alongside and lemon wedges for squeezing.

Garnish with remaining chopped parsley. Recommend serving immediately so calamari remains crisp.