Calamari Recipe

Prepare the squid

If not pre-cleaned, rinse squid under cold water. Remove head, innards, and clear quill; separate tentacles from body. Slice tubes into 1/2-inch rings and pat all pieces very dry with paper towels. Dry squid ensures a crisp crust.

Make dredging stations

In a shallow bowl combine flour, cornstarch, semolina/panko (if using), garlic powder, paprika, 1 tsp salt and 1/4 tsp black pepper. In a second shallow bowl whisk eggs with milk (or water) until smooth.

Heat oil

Pour vegetable oil into a heavy skillet or deep pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30–40 seconds.

Dredge and fry

Working in small batches (do not overcrowd), toss squid rings and tentacles in the flour mixture to coat lightly, shake off excess, dip into the egg wash, then return to the flour mixture for a final coat. Carefully add to hot oil and fry 1 to 1 1/2 minutes, turning as needed, until golden and crisp. Use a slotted spoon to transfer to a wire rack set over a sheet tray or paper towels. Immediately season with remaining 1/2 tsp salt while hot. Keep cooked calamari warm in a low oven (200°F/95°C) while you fry remaining batches.

Finish

Squeeze half a lemon over the fried calamari just before serving and sprinkle chopped parsley.

In a small saucepan heat 1 tbsp olive oil over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes, sugar, salt and pepper. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Stir in chopped basil or parsley at the end. Taste and adjust seasoning.

Keep warm until serving. Transfer to a small bowl for dipping.

Warm or toast pita bread briefly in the oven or on a dry skillet.

Arrange fried calamari on a platter with marinara sauce in a small bowl, lemon wedges, warm pita, and sprinkle with additional parsley. Serve immediately so the calamari stays crisp.