Calamari Recipe

Prepare the Calamari

Clean the fresh calamari by removing the head, innards, and skin. Rinse under cold water and cut the bodies into rings about 1/2 inch thick.

Marinate the Calamari

In a bowl, combine the cleaned calamari with buttermilk and let it marinate for at least 30 minutes.

Prepare the Breading

In a large shallow dish, mix together the all-purpose flour, cornstarch, salt, black pepper, cayenne pepper, and garlic powder.

Bread the Calamari

In a separate bowl, beat the eggs. Remove the marinated calamari from the buttermilk and dip each ring into the egg mixture, then dredge in the flour mixture until well-coated.

Heat the Oil

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Calamari

Carefully add the breaded calamari rings to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Sauté the Garlic

In a medium saucepan, heat olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.

Add Tomatoes and Spices

Pour in the canned crushed tomatoes, and add dried oregano, salt, black pepper, and sugar. Stir well to combine.

Simmer the Sauce

Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 20 minutes to thicken and develop flavors.

Finish the Sauce

Stir in the fresh basil leaves just before serving for added freshness.