Calamari Recipe

Prepare the Calamari

If using whole calamari, clean and slice into rings. Rinse under cold water and pat dry with paper towels.

Mix the Dry Ingredients

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well.

Prepare the Bread Crumbs

In another bowl, beat the eggs and set aside. In a separate shallow dish, place the bread crumbs.

Coat the Calamari

Dredge each calamari ring first in the flour mixture, then dip in the beaten eggs, and finally coat in bread crumbs. Set aside on a plate.

Heat the Oil

In a large pot or deep fryer, 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, frying for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Sauté the Garlic

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

Add the Tomatoes

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

Simmer the Sauce

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.

Finish the Sauce

Stir in the chopped fresh basil just before serving.