Fried Calamari Recipe
roasted long hot aioli homemade marinara
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Ingredients
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For the Fried Calamari
For the Roasted Long Hot Aioli
For the Homemade Marinara
Method
For the Fried Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Mix the Coating
In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper.
- 3
Coat the Calamari
Dredge the calamari rings in the flour mixture, ensuring they are well coated. Shake off any excess flour.
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Calamari
Carefully add the coated calamari to the hot oil in batches, frying for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
For the Roasted Long Hot Aioli
- 6
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the long hot peppers on a baking sheet and roast for 15-20 minutes until their skins are blistered and charred. Remove from the oven and let cool.
- 7
Prepare the Aioli
Once the peppers are cool, peel off the skins, remove the stems and seeds. In a food processor, combine the roasted peppers, mayonnaise, garlic cloves, lemon juice, and salt. Blend until smooth.
For the Homemade Marinara
- 8
Saute Garlic
In a saucepan, heat olive oil over medium heat. Add minced garlic cloves and sauté for 1-2 minutes until fragrant.
- 9
Add Tomatoes and Seasoning
Add canned crushed tomatoes, dried oregano, salt, black pepper, and sugar to the saucepan. Stir well to combine.
- 10
Simmer the Sauce
Reduce the heat to low and simmer the sauce for 20-30 minutes, stirring occasionally.
- 11
Finish with Basil
Just before serving, stir in fresh basil into the marinara sauce.
