Calamari Recipe

Heat a small saucepan over medium heat and add olive oil. When shimmering, add the chopped onion and cook until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in the tomato paste and cook 30 seconds to deepen the flavor.

Add the crushed tomatoes, dried oregano, sugar (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened. If using, stir in fresh basil leaves in the last minute.

Taste and adjust seasoning. Keep warm at very low heat or transfer to a small serving bowl. Sauce yields about 1 to 1 1/4 cups.

Prepare Squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Place squid in a single layer on a plate or shallow pan and refrigerate uncovered for 10–15 minutes to dry further (this helps the breading adhere).

Make Breading Stations

In a shallow bowl or rimmed plate, whisk together the eggs and milk (or buttermilk) until smooth. In a second large shallow bowl, combine the all-purpose flour, cornstarch, cornmeal (if using), kosher salt, black pepper, garlic powder, and sweet paprika. Mix thoroughly.

Bread the Squid

Working in batches of a few pieces to avoid crowding, dredge each squid ring/tentacle first in the flour mixture, shaking off excess; then dip into the egg mixture; then press back into the flour mixture to coat fully. Place breaded rings on a wire rack while you finish breading the rest. Properly dried squid and a consistent double-dredge produce a crisp crust.

Heat Oil

Pour oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (enough for the calamari to float). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown within ~30 seconds.

Fry in Batches

Fry the breaded calamari in small batches (6–8 rings, depending on pot size) for 1.5–2.5 minutes, stirring gently, until golden brown and crisp. Do not overcook — calamari becomes rubbery if left in the oil too long. Use a slotted spoon or spider to transfer to a paper-towel-lined baking sheet or wire rack. Keep cooked calamari warm in a 200°F (95°C) oven while you finish frying remaining batches.

Season and Serve

While still hot, sprinkle the calamari lightly with additional kosher salt to taste and toss with chopped parsley if using. Serve immediately with lemon wedges and the warm marinara sauce on the side for dipping.