Calamari Recipe

Clean the calamari by removing the head, innards, and skin. Rinse the body and tentacles under cold water and pat dry with paper towels.

Cut the calamari body into rings about 1/2 inch thick.

In a bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika.

Dredge the calamari rings in the flour mixture, ensuring they are well coated.

In a heavy-bottomed pot or deep fryer, heat the oil over medium-high heat until it reaches 375°F (190°C).

Fry the calamari in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

In a saucepan, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

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

Let the sauce simmer for about 15-20 minutes, stirring occasionally until it thickens slightly.

Stir in the chopped fresh basil just before serving.