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
Marinara Sauce
Method
Calamari Preparation
- 1
Clean and Cut Calamari
Begin by cleaning the calamari. Remove the head and innards, then peel off the outer skin and rinse under cold water. Cut the body into rings about 1/2 inch thick.
- 2
Prepare the Breading
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well to ensure an even coating.
- 3
- 4
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Bread the Calamari
Dip each calamari ring first into the egg mixture, then into the flour mixture, ensuring they are fully coated.
- 6
Fry the Calamari
Carefully place the breaded calamari rings into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Marinara Sauce
- 7
- 8
Prepare the Sauce
Add the canned crushed tomatoes, dried oregano, dried basil, sugar, salt, and black pepper to the saucepan. Stir well to combine.
- 9
Simmer
Bring the sauce to a simmer, reduce heat to low, and let it cook for about 15-20 minutes, stirring occasionally.
- 10
Serve
Once the sauce has thickened slightly, remove from heat and serve warm alongside the fried calamari.