Begin by cleaning the fresh calamari. Remove the head and innards, and peel off the outer skin. Rinse under cold water and slice the tubes into rings about 1/2 inch thick.

Prepare the Breading

In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and paprika. In another bowl, whisk together the eggs and milk until well combined.

Bread the Calamari

Dip the calamari rings first into the egg mixture and then coat them in the flour mixture, ensuring they are fully covered.

Heat the Oil

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

Fry the Calamari

Carefully place the breaded calamari rings in 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.

Marinara Sauce Preparation

Heat Olive Oil

In a saucepan, heat olive oil over medium heat.

Sauté Garlic

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

Add Tomatoes and Seasonings

Pour in the canned crushed tomatoes, dried oregano, salt, and sugar. Stir well to combine.

Simmer the Sauce

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. Add the chopped fresh basil just before serving.