Calamari Recipe
Fried squid served with marinara sauce.
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Ingredients
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Calamari
Marinara Sauce
Method
Calamari Preparation
- 1
Prepare the squid
Clean the squid by removing the head, innards, and skin. Cut the body into rings and leave the tentacles whole.
- 2
Prepare the dredging station
In a shallow dish, mix the flour, cornstarch, salt, black pepper, and paprika. In another dish, beat the eggs. In a third dish, place the breadcrumbs.
- 3
Dredge the squid
First, dip each squid ring and tentacle into the flour mixture, then into the beaten eggs, and finally coat with breadcrumbs.
- 4
Heat the oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the squid
Carefully add the breaded squid to the hot oil in batches. Fry until golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Marinara Sauce Preparation
- 6
- 7
Sauté the garlic
Add minced garlic cloves and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- 8
Add the tomatoes and seasonings
Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Bring to a simmer.
- 9
Simmer the sauce
Reduce the heat and let the sauce simmer for about 15-20 minutes, stirring occasionally until it thickens.
- 10
Finish the sauce
If desired, stir in chopped fresh parsley before serving.
