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Crispy Calamari with Marinara Sauce

🌐 Sam Way

Crispy Calamari with Marinara Sauce is a delightful starter or side dish that features tender squid rings coated in panko breadcrumbs and fried to golden perfection. Served with a rich, homemade marinara sauce made from tomatoes, shallots, garlic, and oregano, this dish is a perfect combination of crispiness and robust flavors. The slow-cooked marinara sauce can be made ahead, making this a convenient and impressive dish for any gathering.

👍 Medium

⏲️ 1 h 5 m

🥗 14

In a nutshell.

Difficulty

Medium

Difficulty

Medium

Cuisine

Italian

Cuisine

Italian

Feeds

5

Feeds

5

Meal Type

Appetizers

Meal Type

Appetizers

Ingredients

14

Ingredients

14

Prep Time

20

Prep Time

20

Cook Time

45

Cook Time

45

Rest Time

0

Rest Time

0

What you'll need.

Squid

2 • cut into rings

Egg

Tomatoes

2 tins

Panko Breadcrumbs

To coat

Garlic Cloves

Thinly sliced

Baking Soda

3 tsp

All Purpose Flour

1 tbsp

Shallots

2 • Finely diced

Vegetable Oil

For frying

Olive Oil

5 tbsp

Lemon Juice

A squeeze

Butter

Knob

Dried Oregano

1 tsp

Salt

Pepper

Kitchen gear.

Heavy Based Pan

Saute Pan

Chef's Knife

Cutting Board

Mixing Bowl

Potato Masher

Thermometer

Plate

How to make it.

Start by preparing the squid. Rinse and cut the squid into rings, cutting larger tentacles in half. Place into a bowl with the lemon juice, bicarbonate of soda, egg and salt. Mix well, then leave to tenderise for at least 1 hour in the fridge.

Meanwhile, prepare the tomato sauce. Add the olive oil into a saute pan, turn heat to medium high, add the onions and garlic and saute for 5-10 minutes until softened and about to brown.

Add the oregano to the pan, cook for a few more minutes, then add the tomatoes. Season with salt and pepper to taste, then cover and cook for 20 minutes over a medium heat.

After 20 minutes, break any remaining tomatoes with a potato masher or fork, then leave uncovered to thicken for another 10 minutes until you have a thick marinara sauce. Optionally, stir in a knob of cold butter to make it glossy and rich.

Heat the vegetable oil to 180 C / 355 F in a heavy based pan.

Remove the squid from the fridge, add the flour and mix well.

Add the panko breadcrumbs to another dish and coat the squid, in batches. If you want an extra crisp outer layer, beat up 1 more egg in a separate bowl, coat the breaded squid in egg then re-coat with panko for a second time.

Fry the squid in the oil for 5-7 minutes until crisp and golden. Season with salt and serve with the marinara sauce whilst hot. Enjoy!

Macro bites.

Calories

250 kCal

Calories

250 kCal

Carbs

20 g

Carbs

20 g

Fat

25 g

Fat

25 g

Protein

15 g

Protein

15 g

Recipe creator.

Chef

Sam Way

Safety first.

Wash Your Hands

Food Safety

Proper Cooking

Knife Safety

Hot Surfaces

Cleaning

Storage

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The easiest peasiest lemon squeeziest way to cook at home.

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The easiest peasiest lemon squeeziest way to cook at home.

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