Calamari Fritti Recipe

Prepare sauce first

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the minced garlic and chopped shallot and sauté until softened and fragrant, about 1–2 minutes, taking care not to brown the garlic.

Stir in 1 tbs tomato paste and cook 30 seconds to deepen the flavor. Add the 15 oz crushed tomatoes, 1 tsp sugar, 1 tsp dried oregano, 1 tsp red pepper flakes, salt and pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning; stir in chopped fresh basil at the end.

Keep the sauce warm over the lowest heat while you fry the calamari, or transfer to a small serving bowl. If sauce thickens too much, add 1–2 tbs water and stir to adjust consistency.

Prep squid: If not already cleaned, rinse squid under cold water, remove head, innards and quill. Separate tentacles from tubes. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole. Drying is important so coating adheres and oil doesn't splatter.

Make batter: In a shallow bowl whisk 1 egg and 3 tbs cold water until combined. In a separate wide bowl combine 3 tbs all-purpose flour, 2 tbs fine cornmeal (optional), 1 tsp salt, 1 tsp black pepper and 1 tsp paprika. Lightly dredge rings and tentacles in the dry mixture, shaking off excess, then dip into the egg wash, then back into the dry mix for a light double-coat. Press crumbs onto pieces to help them stick.

Heat oil: Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the coating into the oil; it should sizzle vigorously and turn golden in about 30–40 seconds.

Fry in batches: Working in small batches to avoid crowding, carefully lower a single layer of coated calamari into the hot oil. Fry 1 to 1 1/2 minutes, turning once, until golden and crisp. Tentacles may cook slightly faster. Do not overcook — calamari should be just opaque and tender.

Drain: Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined tray to drain. Lightly season with a pinch of salt immediately after frying.

Repeat: Continue with remaining calamari, allowing oil to return to temperature between batches. Maintain oil temperature around 350°F for even frying.

Finish and serve: Transfer calamari to a serving platter. Serve immediately with warm red dipping sauce and lemon wedges. For garnish, sprinkle a little extra chopped basil or a dusting of paprika if desired.