Calamari Recipe
Fresh calamari rings, Sicilian olives, banana peppers, roasted tomatoes fried to perfection; served with housemade tomato sauce and fresh lemon. 14.99
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Ingredients
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Calamari & Vegetables
Coating & Frying
House Tomato Sauce & Garnish
Method
Calamari & Vegetables
- 1
Pat dry & season
Pat the calamari rings dry on paper towels to remove excess moisture — this helps the coating stick and yields a crisper finish. Place the rings in a bowl and toss with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp fresh lemon juice. Let sit while you prepare coating (5–10 minutes).
- 2
Prep vegetables
If your cherry tomatoes are not already roasted, roast 250 g cherry tomatoes at 220°C (425°F) with a drizzle of olive oil and pinch of salt for 12–15 minutes until blistered. Halve the roasted tomatoes. Halve and pit the Sicilian olives if needed and slice the banana peppers into rings. Keep these ready to quickly warm when frying the calamari.
Coating & Frying
- 3
Make the dry mix
In a shallow bowl or tray, whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 0.25 cup semolina (if using), 1 tsp paprika, 0.25 tsp cayenne, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Mix well to an even coating blend.
- 4
- 5
Heat the oil
Pour vegetable oil into a heavy-bottomed pot or deep frying pan to a depth of about 6 cm (approx. 1 L). Heat the oil to 175–180°C (350–360°F). Use a thermometer to maintain steady temperature; too hot will overbrowns quickly, too cool makes greasy calamari.
- 6
Coat and fry calamari
Working in batches to avoid overcrowding, dredge the seasoned calamari rings first in the dry mix, shaking off excess, then dip into the egg wash and return to the dry mix for a final coating. Fry each batch for 1.5–2 minutes until golden brown and crisp. Use a slotted spoon to remove the calamari and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a low oven (90–100°C / 200–210°F) while you finish remaining batches.
- 7
Quick-fry olives, banana peppers & roasted tomatoes
When the last batch of calamari is nearly done, reduce the oil temperature slightly or use a separate skillet: heat 1 tbsp olive oil over medium-high heat, add 1 clove thinly sliced garlic and sauté 10–20 seconds until fragrant (do not burn). Add the halved Sicilian olives, sliced banana peppers and the roasted cherry tomatoes and toss for 30–45 seconds just to warm and lightly sear. Remove from heat. (Alternatively, you can briefly flash-fry these in the hot oil for 20–30 seconds, but monitor carefully.)
- 8
Toss and season
Toss the drained fried calamari with the warmed olives, banana peppers and roasted tomatoes along with 1 tbsp fresh lemon juice and 2 tbsp chopped parsley to lightly coat. Adjust salt and pepper to taste.
House Tomato Sauce & Garnish
- 9
Make the house tomato sauce
While the calamari is frying, make the dipping sauce: heat 2 tbs extra-virgin olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, 3–4 minutes. Add 1 clove thinly sliced garlic and cook 30 seconds. Add 400 ml crushed tomatoes, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently for 8–10 minutes until slightly reduced and bright. Stir in 6 torn basil leaves at the end.
- 10
Plate & finish
Spoon the warm house tomato sauce into a shallow serving dish for dipping. Pile the fried calamari with the warmed olives, banana peppers and roasted tomatoes on a platter or individual plates. Sprinkle with the remaining 2 tbs chopped parsley and a light grate of black pepper. Serve immediately with fresh lemon wedges on the side and the tomato dipping sauce.
- 11
Serving suggestion
Serve hot so the coating stays crisp. Offer extra lemon and extra sauce on the side. Leftovers lose crispness quickly; re-crisp briefly in a 200°C (400°F) oven for 3–4 minutes if needed.
