Fried Calamari with Spicy Marinara Sauce Recipe – Lebanese Special
Fried Calamari with Spicy Marinara Sauce is a classic Italian appetizer that combines tender squid rings with a crispy, golden coating. Served with a zesty, flavorful marinara sauce that packs a spicy punch, this dish is a crowd-pleaser at any gathering. Whether you’re hosting a dinner party or enjoying a casual meal, the combination of the light, crispy calamari and the tangy, spicy sauce is the perfect balance of textures and flavors. This recipe is quick, easy to prepare, and perfect for anyone craving a delicious seafood dish with a kick!
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
For the Calamari:
- 1 lb (450g) fresh squid, cleaned and cut into rings
- 1 cup (120g) all-purpose flour
- ½ cup (60g) cornmeal (optional, for extra crispiness)
- Salt and black pepper, to taste
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper (optional, for heat)
- Oil for frying (vegetable or canola)
For the Spicy Marinara Sauce:
- 1 cup (240ml) marinara sauce (store-bought or homemade)
- 1-2 cloves garlic, minced
- 1-2 tsp red pepper flakes (adjust for heat preference)
- 1 tbsp olive oil
- Fresh basil or parsley, chopped (optional, for garnish)
Prepare the Spicy Marinara Sauce:
Heat olive oil in a small saucepan over medium heat. Add the minced garlic and red pepper flakes, and sauté until fragrant (about 30 seconds).
Add the marinara sauce, stir well, and let it simmer for 5-7 minutes. Taste and adjust spice level if needed. Keep warm until ready to serve.
Prepare the Calamari:
Rinse the squid rings under cold water and pat them dry thoroughly with paper towels.
In a shallow bowl, mix the flour, cornmeal (if using), salt, black pepper, paprika, garlic powder, and cayenne pepper.
Coat the squid rings in the flour mixture, shaking off any excess.
Fry the Calamari:
Heat about 2 inches of oil in a large frying pan or heavy-bottomed pot over medium-high heat (350°F or 175°C).
Carefully add the calamari in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes.
Use a slotted spoon to transfer fried calamari to a plate lined with paper towels to drain.
Serve:
Serve the fried calamari with the warm, spicy marinara sauce on the side.
Garnish with fresh basil or parsley if desired. Serve immediately for the best texture and taste.
Recipe Notes:
Freshness of Calamari:Fresh squid gives the best texture, but frozen and thawed squid also works well if fresh is unavailable. Dry the calamari thoroughly to prevent oil splatters.
Texture Tips: Cornmeal adds an extra crispy coating. For a lighter, airier texture, you can substitute cornstarch for part of the flour.
Frying Tips: Fry in small batches to keep the oil temperature consistent. Avoid overcooking, as calamari can become tough and chewy.
Sauce Variations: To add depth, you can add a splash of white wine to the marinara sauce or a squeeze of lemon juice for brightness.
Garnishing: A sprinkle of fresh lemon zest over the fried calamari just before serving adds a bright, fresh flavor.
