Fritto Misto Recipe

In a large bowl, combine the cleaned calamari and shrimp. Pat them dry with paper towels to remove excess moisture.

In a mixing bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and paprika.

Gradually add cold water to the flour mixture while whisking until you achieve a smooth batter consistency.

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

Stir in the crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Bring to a simmer and let cook for about 15 minutes, stirring occasionally.

Remove from heat and stir in the chopped fresh basil. Set aside.

In a large pot or deep fryer, heat the vegetable oil to 180°C (350°F).

Dip the calamari and shrimp into the batter, allowing excess to drip off, and carefully place them into the hot oil.

Fry in batches for about 2-3 minutes until golden brown and crispy. Avoid overcrowding the pot.

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

Serve the fritto misto hot with the red sauce on the side for dipping.