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Fried Calamari

Photo: Fried Calamari

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

SIMPLE TOMATO SAUCE:
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
  • Vegetable oil, for deep-frying
  • 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
  • 2 cups all-purpose flour
  • 2 tablespoons dried parsley
  • Salt and freshly ground black pepper
  • 2 lemons, cut into wedges
  • 1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
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      Directions

      Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

      Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

      In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

      Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

      If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

      Yield: 6 cups
      Prep Time: 15 minutes
      Cook Time: 1 hour 15 minutes
      East of preparation: easy

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