Calamari Recipe

Prepare the Squid

Rinse the cleaned squid under cold water and pat dry with paper towels. Cut the squid into rings if not already done.

Prepare the Breading

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

Prepare the Egg Wash

In another bowl, beat the eggs until well combined. If using breadcrumbs, place them in a separate shallow dish.

Bread the Squid

Coat each squid ring in the flour mixture, then dip it in the egg wash, and finally coat it with breadcrumbs if using. Set aside on a plate.

Heat the Oil

In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Fry the Calamari

Carefully add the breaded squid rings to the hot oil in batches. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Sauté the Garlic

In a saucepan over medium heat, add olive oil and sauté minced garlic until fragrant, about 1 minute.

Add Tomatoes and Seasonings

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

Simmer the Sauce

Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened.