Similar Posts

31 Comments

  31. Calamari & Marinara

    Fry at 350F (175°C) for 2-3 Minutes or until Golden Brown

    Marinara sauce
    Salute on low heat for 35 to 45 minutes on medium low to low heat or until sauce thickens

    1 Small yellow Onion
    10 Cloves Garlic
    1/4 Cup Olive Oil
    1 Tsp Red Chili Flakes
    28 oz Can Peeled tomatoes (Italian) @Cento
    Pinch of salt
    1 Tsp Black Pepper
    1 Tsp Oregano
    1 bundle of Basil
    1/2 Tsp Sugar
    —————
    Calamari
    Neutral oil
    1.5 Lb Squid
    1 1/3 Cup Buttermilk
    2 Cup AP Flour
    2/3 Cup Cornstarch
    2 Tsp Lemon Pepper
    1 Tsp Onion Powder
    1 Tsp Garlic Powder
    Pinch Salt
    Pinch Black Pepper
    Pinch Red Chili Flakes
    ———————
    Fried Calamari –

    Slice the calamari into even rings and leave the tentacles whole.

    In a bowl, with the squid, add 1 1/3 cups of buttermilk and refrigerate for a minimum of 30 minutes.

    In another bowl, add flour, cornstarch, lemon pepper, onion powder, garlic powder, salt, black pepper, and red chili flakes; mix together until well combined.

    Dip the calamari rings and tentacles into the buttermilk, allowing any excess to drip off. Dredge the calamari in the flour mixture, making sure each piece is well-coated. Shake off any excess flour.

    In a large, deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).

    Fry the calamari in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes or until golden and crispy. Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil.

    Serve the crispy calamari immediately with lemon wedges and the homemade marinara sauce on the side for dipping.

    Marinara Sauce –

    In a medium saucepan, heat the olive oil over medium-low heat.

    Add the chopped onion, garlic, and red chili flakes. Sauté until translucent and fragrant, about 5 minutes.

    Add in the peeled tomatoes and smash to make a sauce. Season with salt, oregano, black pepper, sugar, and add basil. Simmer on low heat for 35-40 minutes until the sauce thickens.

    Taste and adjust the seasoning if needed. Remove from heat and garnish with fresh basil. Keep warm while you prepare the calamari.

Leave a Reply