Crispy Calamari with Spicy Marinara Recipe

Ingredients

Calamari

• 1 pound cleaned squid, bodies cut into rings between 1/4” – 1/2”, plus tentacle pieces
• 3/4 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon sea salt, plus extra for sprinkling
• 1 teaspoon Italian seasoning
• 1/2 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon black pepper
• 1/4 teaspoon white pepper, plus extra for sprinkling
• Oil, for frying (about 4-6 cups)
• Paprika, for sprinkling after frying
• Chopped parsley, for garnish
• Lemon wedges, for garnish

Spicy Marinara Sauce

• 2 tablespoons olive oil
• 4 cloves garlic, pressed through garlic press
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 teaspoons Italian seasoning
• 1 (15 ounce) can crushed tomatoes
• Salt, to taste
• Black pepper, to taste

Instructions

1. Place prepared squid in a medium bowl, pour the buttermilk over it, and let it marinate for at least 2 hours or up to 24 hours if preparing ahead, to tenderize and infuse flavor.
2. Heat olive oil in a small saucepan over medium heat. Add garlic, red pepper flakes, and Italian seasoning, sauté for about 30 seconds until garlic is fragrant.
3. Add crushed tomatoes, salt, and black pepper. Reduce heat to low and gently simmer for 15 minutes. Set aside to serve warm, or cool and refrigerate if made ahead.
4. In a large bowl, whisk together flour, cornstarch, sea salt, Italian seasoning, granulated onion, granulated garlic, white pepper, and black pepper until combined.
5. Pour 4-6 cups of oil into a deep pan or pot and heat to 375°F (190°C).
6. Drain squid from the buttermilk thoroughly, allowing excess to drip off. Toss squid in the flour-cornstarch mixture, coating completely, then shake off excess and place on a plate.
7. Working in small batches, fry the coated squid in hot oil for about 2 and a half minutes until pale golden and crispy.
8. Remove fried calamari with a slotted spoon, drain on paper towels, then immediately sprinkle with salt, pepper, and paprika. Repeat with remaining batches.
9. Arrange fried calamari on a serving platter, garnish with chopped parsley and lemon wedges. Serve hot with warm spicy marinara sauce for dipping.

Notes

• Marinate the calamari for at least 2 hours to ensure tenderness; up to 24 hours is ideal for best results.
• Use fresh squid cleaned and cut uniformly for even cooking.
• Maintain oil temperature at 375°F to get crispy, golden calamari without greasiness.
• Do not overcrowd the frying pan; fry in batches to keep the oil temperature consistent.
• The spicy marinara sauce can be prepared ahead and refrigerated for up to 3 days.
• For a milder sauce, reduce or omit red pepper flakes.
• Serve immediately after frying for the best texture and flavor.