Calamari Recipe

Clean the Calamari

Rinse the fresh calamari under cold water. Remove the skin and beak, and slice the body into 1/2-inch rings.

Prepare the Coating

In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well to create the dry coating.

Coat the Calamari

Dredge the calamari rings in the flour mixture until fully coated. Shake off any excess flour.

Heat the Oil

In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

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 and crispy.

Drain the Calamari

Using a slotted spoon, remove the fried calamari from the oil and place them on a paper towel-lined plate to drain excess oil.

Sauté the Garlic

In a medium saucepan, heat the olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.

Add Tomatoes and Seasonings

Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer.

Simmer the Sauce

Let the sauce simmer for about 15-20 minutes, stirring occasionally. Add fresh basil leaves just before serving.

Serve the crispy calamari hot with a side of marinara sauce for dipping.