Calamari Recipe

Prep the squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. If using whole tubes, slice into 1/2" rings. Trim any excess cartilage. Drying thoroughly is essential so the flour adheres and the oil doesn't spit.

Heat the oil

Pour about 2 cups of vegetable oil into a deep heavy skillet or Dutch oven so it reaches roughly 2" deep. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns in about 20–30 seconds, it's in the right range.

Prepare the dredge

In a wide shallow bowl or rimmed baking sheet, combine the all-purpose flour, cornmeal (if using), kosher salt, black pepper, garlic powder, and dried oregano. Mix thoroughly so spices are evenly distributed.

Dust the calamari

Working in small batches, add a portion of the dry squid to the flour mixture. Toss and gently shake off any excess flour—do not let it form a thick coating. The pieces should have a light, even dusting. Excess flour will burn in the oil and make the crust gummy.

Fry

Carefully drop a single layer of floured calamari into the hot oil. Fry for about 75–90 seconds, stirring gently once or twice so pieces don't stick, until the calamari is just golden and crisp. Overcooking causes rubbery squid; quick frying is key. Do not overcrowd the pan—work in batches so oil temperature recovers quickly.

Drain and season

Use a slotted spoon or spider to remove the calamari and transfer to a wire rack set over a baking sheet or to paper towels. Immediately sprinkle with a light pinch of kosher salt while still hot. Repeat with remaining calamari.

Serve

Serve the calamari hot with lemon wedges and the warm marinara sauce for dipping. Offer sauce on the side so the crust stays crisp.

Sauté aromatics: Heat the extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Build the sauce: Stir in the tomato paste and cook 30 seconds to concentrate flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), kosher salt, and black pepper. Bring the mixture to a gentle simmer.

Simmer: Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust salt, pepper, or a pinch more sugar if acidity is high.

Finish: Stir in torn fresh basil leaves off the heat. Keep the sauce warm until serving. If preparing ahead, reheat gently before serving with the fried calamari.