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Ingredients
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Calamari
Marinara Sauce
Method
Calamari
- 1
Prepare the Calamari
Begin by cleaning the calamari. Remove the head, innards, and the transparent quill. Rinse the bodies and tentacles under cold water and pat dry.
- 2
Slice the Calamari
Slice the calamari bodies into rings about 1/2 inch thick. Set aside.
- 3
Prepare the Coating
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Whisk together until well mixed.
- 4
- 5
Heat the Oil
Heat the vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F (175°C).
- 6
Coat the Calamari
Dip each calamari ring into the egg wash, allowing excess to drip off, then dredge in the flour mixture until fully coated.
- 7
Fry the Calamari
Fry the calamari in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Marinara Sauce
- 8
- 9
- 10
Simmer the Sauce
Bring the sauce to a simmer, then reduce the heat and let it cook for 15-20 minutes, stirring occasionally.
- 11
Finish the Sauce
Stir in the chopped fresh basil and let it cook for an additional 2 minutes.
