Fried Calamari

Name: Fried Calamari
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs crushed tomatoes; 1 carrot, chopped; 1 stalk celery, chopped; 2 dried bay leaves; 2 Tbsps dried parsley; 473 milliliters all-purpose flour; 2 cloves garlic, chopped; 2 lemons, cut into wedges; 118 milliliters extra-virgin olive oil; 1 small onion, chopped; 6 servings Salt and freshly ground black pepper; 6 servings Sea salt and freshly ground black pepper; 454 grams clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings; 4 Tbsps unsalted butter, optional; 6 servings Vegetable oil, for deep-frying

Fried Calamari could be just the pescatarian recipe you've been looking for. For $2.74 per serving, you get If you like this recipe, you might also like recipes such as Fried Calamari, Fried Calamari, and Fried Calamari.

Instructions

Watch how to make this recipe.

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.

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Cooking Oil

Equipment you will use

Sauce Pan

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.

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Squid

Parsley

Pepper

All Purpose Flour

Salt

Cooking Oil

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Slotted Spoon

Tongs

Bowl

Place the fried calamari and lemon wedges on a clean plate.

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Lemon Wedge

Squid

Sprinkle with salt.

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Salt

Serve with the marinara sauce.

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Marinara Sauce

In a large casserole pot, heat oil over medium high heat.

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Cooking Oil

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Pot

Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.

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Garlic

Onion

Add celery and carrots and season with salt and pepper.

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Salt And Pepper

Carrot

Celery

Saute until all the vegetables are soft, about 5 to 10 minutes.

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Vegetable

Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.

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Bay Leaves

Tomato

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.

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Unsalted Butter

Bay Leaves

Seasoning

Sauce

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

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Tomato Sauce

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Food Processor

Bowl

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.

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Sauce

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Ziploc Bags

Equipment

Ingredients

Servings:

2kgs

crushed tomatoes 1

carrot, chopped 1stalk

celery, chopped 2

dried bay leaves 2Tbsps

dried parsley 473milliliters

all-purpose flour 2cloves

garlic, chopped 2

lemons, cut into wedges 118milliliters

extra-virgin olive oil 1small

onion, chopped 6servings

Salt and freshly ground black pepper 6servings

Sea salt and freshly ground black pepper 454grams

clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings 4Tbsps

unsalted butter, optional 6servings

Vegetable oil, for deep-frying

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Laurent-Perrier Brut ( Split) with a 4.6 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Laurent-Perrier Brut ( Split)

The flagship of Laurent-Perrier, which embodies the House style: deliciously fresh and easy to drink. The blend is composed of over 55 different Crus (with an average 94% rating). After being aged for over three years, 'Liqueur d'expedition' is added and the champagne is matured for a further six months. The result is a delicate yet complex nose, with hints of citrus fruit, and a good balanced palate. Perfect as an aperitif, is also goes very well with food.