Calamari Recipe

Prepare the Squid

Rinse the squid under cold water and pat dry with paper towels. Cut the squid bodies into rings about 1/2 inch thick.

Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper.

Coat the Squid

Dip the squid rings into the beaten eggs, allowing excess to drip off. Then, dredge each ring in the flour mixture, ensuring an even coating.

Heat the Oil

In a deep skillet or heavy pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).

Fry the Calamari

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

Heat the Oil

In a saucepan over medium heat, add the olive oil and heat until shimmering.

Sauté Garlic

Add minced garlic to the hot oil and sauté until fragrant, about 1 minute, being careful not to burn it.

Add Tomatoes and Seasonings

Stir in the crushed tomatoes, oregano, basil, salt, black pepper, red pepper flakes, and sugar. Bring to a simmer.

Simmer the Sauce

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

Finish the Sauce

Remove the sauce from heat and stir in the chopped parsley. Adjust seasoning if necessary.