Calamari E Gamberi Recipe

Clean and portion calamari

If calamari not pre-cleaned, separate tubes from tentacles, remove quill and membrane, and discard innards. Rinse under cold water and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Place calamari rings and tentacles in a bowl.

Prepare shrimp

If shrimp not prepped, peel and devein them, leaving tails on if desired. Rinse and pat dry. Add shrimp to the bowl with calamari, sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Toss to combine and set in refrigerator for 10–15 minutes while preparing breading and sauce.

In a shallow wide bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal, 1/4 cup semolina flour, 1 tsp garlic powder, 1 tsp sweet paprika, 1/4 tsp crushed red pepper flakes, 1/2 tsp freshly ground black pepper, and 1 tsp kosher salt until evenly combined.

Spread the mixture into an even layer. Keep a wire rack or tray nearby for drained coated seafood before frying.

Warm 1 tbsp extra-virgin olive oil in a small saucepan over medium-low heat. Add 1 minced garlic clove and 1/8 tsp red pepper flakes; sauté 30–45 seconds until fragrant but not brown. Add 1 cup marinara sauce and stir to combine. Simmer gently for 5–7 minutes to marry flavors. Keep warm on lowest heat setting.

Slice zucchini into half-moons (~1/4-inch thick), dice bell peppers into 1/2-inch pieces, and thinly slice red onion. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add red onion and cook 1–2 minutes until translucent, add bell peppers and zucchini and sauté 3–4 minutes until just tender-crisp. Season lightly with a pinch of salt and pepper. Remove from heat and keep warm. Reserve for plating alongside fried seafood.

Heat 1 cup neutral frying oil in a heavy-bottomed skillet (cast-iron or stainless) or a deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a pinch of the flour mixture sizzles and browns in about 20–30 seconds.

Working in small batches (do not overcrowd), dredge calamari rings, tentacles, and shrimp in the flour/cornmeal mixture, pressing lightly so the coating adheres and shaking off excess. Place coated pieces on a wire rack for 1–2 minutes to rest so coating sets.

Carefully add a single batch to the hot oil and fry for 1.5–2 minutes for calamari rings and tentacles, and 1–1.5 minutes for shrimp, until golden brown and crisp. Use a slotted spoon or spider to turn pieces as needed for even color. Remove to a paper towel–lined tray or wire rack; immediately season with a light sprinkle of salt while hot. Repeat with remaining batches.

Spoon a generous ladle (about 2–3 tablespoons) of warmed marinara onto the center of each serving plate or a communal platter. Arrange warm sautéed vegetables in a small bed on the sauce or to one side. Pile the fried calamari and shrimp on top of or beside the vegetables.

Garnish with chopped fresh parsley and lemon wedges. Serve immediately while the seafood is hot and crisp, with extra marinara on the side for dipping.