Calamari Recipe

Make the sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Add the crushed tomatoes and stir in 1 teaspoon tomato paste if using. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano and 1/4 teaspoon sugar (optional). Reduce heat to low and simmer gently, uncovered, for 12–15 minutes, stirring occasionally to let flavors meld and sauce thicken slightly. Stir in 1 tablespoon chopped fresh basil or parsley at the end. Keep warm until serving.

Prep the calamari

If whole squid is not pre-sliced, clean and separate bodies from tentacles, remove cartilage and membrane, then slice bodies into 1/2-inch rings. Pat all calamari pieces thoroughly dry with paper towels. Drying is essential for a crisp crust.

Prepare dredging station

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal (or semolina), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika and 1/4 teaspoon garlic powder. In a second shallow bowl, whisk 2 large eggs with 2 tablespoons milk (or water) until combined. Set both bowls next to the frying area.

Heat oil

Pour about 2 cups of vegetable oil into a heavy skillet or Dutch oven to a depth of 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 15–20 seconds when dropped in. Maintain temperature between 325–350°F for frying.

Dredge and fry

Working in small batches to avoid crowding, dip a handful of dried calamari rings first into the egg wash, shaking off excess, then transfer to the seasoned flour mixture and press lightly to coat. Shake off excess flour and carefully place into hot oil. Fry 1 to 1 1/2 minutes per side (about 2–3 minutes total) until golden and crisp. Use a slotted spoon to remove calamari and transfer to a paper towel-lined tray to drain. Repeat until all calamari is fried, adjusting heat as needed to maintain oil temperature.

Finish

While still hot, sprinkle fried calamari with remaining chopped parsley and a light pinch of salt. Cut the lemon in half and optionally slice into wedges for squeezing over the calamari.

Place warm pita bread on the plate. Spoon warm marinara into a small bowl for dipping (reserve about 1/2 cup). Arrange the hot calamari next to the pita and marinara. Serve immediately with lemon wedges to squeeze over the calamari.