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Ingredients
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Calamari
Marinara Sauce
Method
Preparation of Calamari
- 1
Clean the Calamari
Begin by cleaning the calamari. Remove the head and tentacles, and pull out the innards. Rinse the body and tentacles under cold water and pat dry with paper towels.
- 2
Cut the Calamari
Slice the calamari body into rings about 1/2 inch thick and leave the tentacles whole if they are small. Set aside.
- 3
Prepare the Coating
In a bowl, combine the rice flour, salt, and black pepper. Mix well.
- 4
Coat the Calamari
Dredge the calamari rings and tentacles in the rice flour mixture, ensuring they are well coated. Shake off any excess flour.
Cooking the Calamari
- 5
Heat the Oil
In a deep skillet or frying pan, heat the olive oil over medium-high heat until hot.
- 6
Fry the Calamari
Carefully add the coated calamari to the hot oil in batches. Fry for about 2-3 minutes or until golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Preparation of Marinara Sauce
- 7
- 8
Add Tomatoes and Spices
Add the canned crushed tomatoes to the saucepan along with the oregano, basil, red pepper flakes, salt, and black pepper. Stir to combine.
- 9
Simmer the Sauce
Bring the sauce to a gentle simmer and cook for about 15-20 minutes, stirring occasionally, until thickened.
Serving
- 10
Combine and Serve
To serve, plate the fried calamari and spoon the marinara sauce over the top. Garnish with chopped fresh parsley.
