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Fried Calamari with Spicy Marinara

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Though unsightly in its raw state, calamari is transformed into irresistible finger food after a coating in seasoned flour and a dip in the deep-fryer. A side of spicy, homemade marinara balances out the saltiness of these crispy seafood bites."

List of Ingredients

â—¦ 2 tablespoons olive oil
â—¦ 3 cloves garlic, minced
â—¦ 1 ½ cups (10 ½ ounces) canned crushed plum tomatoes
â—¦ 3 teaspoons dried oregano
â—¦ ¼ teaspoon red pepper flakes, or more to taste
â—¦ Canola oil for deep-frying
â—¦ ½ cup all-purpose flour
â—¦ ½ cup yellow cornmeal, preferably stone-ground
â—¦ 1 teaspoon fine sea salt
â—¦ ¼ teaspoon cayenne pepper
â—¦ 1 pound cleaned squid (calamari)
â—¦ Fresh flat-leaf parsley, chopped, for garnish
â—¦ Lemon wedges, for serving


Recipe

To make the spicy marinara, in a saucepan, heat the olive oil and garlic together over medium-low heat until the garlic softens and is fragrant but not browned, about 3 minutes. Stir in the tomatoes, 1 teaspoon of the oregano, and the red pepper flakes, increase the heat to medium, and bring to a simmer. Return the heat to medium-low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from the heat and keep warm.

Meanwhile, pour canola oil to a depth of 3 inches into a large, heavy saucepan. Heat over high heat to 350° F on a deep-frying thermometer. Preheat the oven to 200° F. Set a large wire rack on a rimmed baking sheet and place near the stove.

In a bowl, whisk together the flour, cornmeal, the remaining 2 teaspoons oregano, the salt, and cayenne pepper. Cut the squid bodies crosswise into ¼-inch-wide rings; leave the tentacles whole. Toss one-third of the squid rings and tentacles in the flour mixture to coat evenly, shaking off the excess.

In three batches, carefully add the coated squid to the hot oil and deep-fry until golden brown, about 2 minutes. Using a wire skimmer, transfer to the rack and keep warm in the oven while you coat and fry the remaining squid.

Spoon the spicy marinara into individual dipping bowls.
Transfer the fried calamari to a warmed platter and sprinkle with the parsley. Serve at once, passing the marinara sauce and lemon wedges on the side.

Makes 4 to 6 servings



• Change It Up:
This same preparation also works well with shelled shrimp. Dip them first into plain flour and then into beaten eggs before coating them with the flour-cornmeal mixture.