Fried Calamari with Marinara Dipping Sauce
Typically North Americans eat seafood at restaurants. I think there is a presumed notion that seafood is harder to prepare. Unlike meat, seafood is a little less familiar (unless we’re talking shrimp), and sourcing it at a grocery store seems daunting. We are far more likely to approach our butcher than the local fishmonger. But like so many things that have changed during this pandemic, household seafood sales have rose dramatically. With consumers unable to go out to eat and a newfound interest in cooking at home, more home cooks are trying their hand at making their favourite seafood apps at home. Turns out- it wasn’t difficult after all!
One of my favourite appetizers on the Italian menu is fried calamari (although really any calamari is delicious). Crispy, crunchy, dipped in either marinara or aioli, calamari feels like an appetizer for a special occasion. Squid can easily be found frozen in your local grocery store at a very economical price. There is no need to wait for restaurants to re-open; enjoy this appetizer in your own backyard.
If you are using frozen squid, defrost them in the fridge overnight or run the squid under cold water in a colander in the sink. This recipe has you soak the squid in milk and has you rest the squid after the flour dredging. These extra steps may take a bit of time but they really improve on the end result so don’t skip!
Fried Calamari with Marinara Dipping Sauce
From Serious Eats
1/2 cup milk
1 tsp kosher salt
1 pound cleaned squid, bodies sliced into 3/4 inch thick rings
1 3/4 cups all-purpose flour
1/3 cup cornstarch
1/2 tsp freshly ground black pepper
1/4 tsp baking powder
2 quarts vegetable oil
Marinara Sauce (recipe below)
lemon wedges for serving
In a medium bowl, whisk together milk and salt. Add the squid and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
In a large bowl, whisk together flour, cornstarch, pepper, and baking powder until thoroughly combined, about 30 seconds. Set aside. Set a wire rack on a rimmed baking sheet and line a second baking sheet with paper towels. Heat the oven to 200F.
Remove half of the squid from the milk mixture, allow the excess liquid to drain back into the bowl then transfer to flour mixture. Toss squid to coat evenly. Gently shake off excess four and transfer the squid to the wire rack. Repeat with the remaining squid and let them rest for 15 minutes.
Meanwhile, heat the oil in a cast iron skillet or Dutch oven over high heat to 375F. Add half of the squid and fry until golden brown, stirring occasionally to prevent pieces from sticking to each other, about 3 minutes. Using a slotted spoon or spider, transfer the calamari to the paper towel-lined rack, season lightly with salt then transfer to the oven to keep warm.
Return the cooking oil to 375F and add the remaining squid. Transfer the calamari to a plate and serve immediately with red sauce and lemon wedges.
Marinara Sauce
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
Generous pinch red pepper flakes
1 tsp dried oregeno
3 Tbsp tomato paste
2 (28 ounce) cans whole peeped tomatoes
1 large sprig basil, julienned
kosher salt
2 Tbsp unsalted butter
In a large pot, combine the oil and garlic and heat over moderately low heat until the garlic beings to very gently sizzle. Add the red paper flakes and cook, stirring, until the garlic just beings to turn a light golden colour, about 3 minutes. Add the oregano and continue to cook, stirring, for 1 minute.
Add the tomato paste and cook, stirring, until the paste has softened and blended with the oil, about 3 minutes. Stir in the canned tomatoes and their juices, increase the heat to medium-high and bring to a gentle simmer. Lower the heat and maintain that gentle simmer until the the tomatoes have broken down, the sauce is slightly reduced, and tastes rich, about 30 minutes. If you prefer a smoother sauce, use an immersion blender or potato masher to break up the tomatoes further. Season with salt and the basil. Stir in the butter, until melted. The sauce will keep up to 5 days
Note: this recipe makes more sauce than you will need for dipping. Save the remainder for a delicious bowl of pasta or sauce for pizza.