Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Tomato Sauce
Method
Preparing the Calamari
- 1
Clean the Calamari
Begin by cleaning the calamari. Remove the head and innards, and peel off the outer skin. Rinse the squid under cold water and slice them into rings about 1/2 inch thick.
- 2
Prepare the Coating
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well to ensure even distribution of the spices.
- 3
Coat the Calamari
Toss the squid rings into the flour mixture, making sure they are well coated. Shake off any excess flour.
Frying the Calamari
- 4
- 5
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy.
- 6
Drain the Calamari
Using a slotted spoon, remove the fried calamari from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Making the Tomato Sauce
- 7
- 8
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, dried oregano, salt, black pepper, and sugar. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
- 9
Finish the Sauce
Once the sauce has thickened slightly, stir in the chopped fresh basil. Remove from heat and set aside.
Serving the Dish
- 10
Plate the Calamari
Arrange the fried calamari on a serving platter.
- 11
Serve with Sauce
Serve the calamari hot, accompanied by the tomato sauce for dipping.