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.
Watch how to make this recipe.
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.
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.
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.