5 from 3 votes
Fried Calamari with Quick Marinara
Crispy and crunchy Fried Calamari with warm marinara sauce is the ultimate delicious appetizer. This quick and easy appetizer can be made in the matter of minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
278 kcal
Course:
Appetizer
Cuisine:
Italian, American, Italian-American Fussion
Ingredients
Sauce:
- 1 teaspoon olive oil
- 1 shallot diced
- 2 garlic minced, cloves
- 1 (14-ounce) San Marzano crushed tomatoes can
- 1 small carrot grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
Calamari:
- 2 large egg
- 1 1/2 cup all-purpose flour
- 1/4 cup corn meal
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 3/4 teaspoon crushed red pepper
- 1 pound squid tentacles cleaned and cut into 1-inch tubes
- 1 pound calamari cleaned and cut into 1-inch tubes
- vegetable oil
- 3-4 parsley Italian, sprigs
- 1 lemon halved and charred
Instructions
To Make the Easy Marinara Sauce:
- To a medium saucepan, heat the olive oil over medium heat. When the oil is hot, add the shallot and minced garlic; cook until softened, 2 to 3 minutes. Pour in the crushed tomatoes, grated carrot and Italian seasoning.
- Bring the tomato sauce for to a simmer and then immediately bring the heat down to medium low. Simmer, allowing the sauce to reduce, for 5 to 7 minutes. Mix in the salt and adjust seasonings to your liking. Cover the pot, so the sauce doesn't reduce anymore, and bring the heat down to very low.
Cup of Yum
To Fry the Calamari:
- In a medium bowl, beat together the two eggs. In a large bowl, toss together the all-purpose flour, corn meal, Italian seasoning, salt and crushed red pepper.
- In a medium pot, pour in 3 inches of oil. Heat the oil to 325 degrees F. Working in batches, transfer the calamari and tentacles into the bowl with the beaten eggs.
- Transfer the calamari, a few handfuls at a time, into the flour mixture, being sure the calamari is thoroughly coated. Using a fork (I found this to be the best tool), drop the flour-dusted calamari into the hot oil, cooking for 1 to 2 minutes, until light brown.
- Transfer to a bed of a paper towels to drain. Place the fried calamari into a warm (200 degree F) oven while you fry up the rest of the calamari. Repeat the dredging, frying steps until you've worked your way through all of the calamari. For garnish, add a few sprigs of Italian parsley to the hot oil, cooking for about 1 minute.
- Transfer the calamari and fried Italian parsley plate and serve with warm marinara sauce. Garnish with the charred lemon.
Notes
- Tips and Tricks:
- Tips and Tricks:
- Be sure not to overcook it. The one trick to good tasting calamari is to not over cook it. It overcooks quickly, so below you'll see 1 to 2 minutes. Be sure to stick to that.
- Char the lemons. Good gracious. It makes it a million times better and it's as simple as placing lemons on the grates of your gas range.
- How to buy calamari. I bought mine from the fish department at my local grocery store. I asked them to clean it and prepare it for fried calamari and they happily obliged. All I had to do at home was cut the tubes into 1-inch pieces.
Nutrition Information
Calories
278kcal
(14%)
Carbohydrates
50g
(17%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
93mg
(31%)
Sodium
926mg
(39%)
Potassium
247mg
(5%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
2366IU
(47%)
Vitamin C
16mg
(18%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 278
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 93mg | 31% |
| Sodium | 926mg | 39% |
| Potassium | 247mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2366IU | 47% |
| Vitamin C | 16mg | 18% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.