Italian-American Calamari

Description

Fried calamari has its origins as a popular dish in coastal regions of Italy, as well as other coastal areas of southern Europe. The original name of this dish in Italian is calamari fritti, meaning fried squid, that was shortened simply to calamari in America. The version in Italy is very similar to the version popular in the US, although there are some notable differences. The preparation of calamari fritti in coastal Mediterranean regions, such as in Italy, consists simply of fried squid, lightly coated in flour, served with lemon wedges. American calamari typically consists of buttermilk-marinated squid (for tenderness), coated in a seasoned flour dredge (and occasionally battered), served with marinara sauce, lemon wedges, and occasionally a mayonnaise-based dipping sauce. Fried calamari has become a hallmark of Italian-American cuisine, and can be found on the menu of virtually every Italian-American restaurant in the country.

Ingredients

• 2 lbs of cleaned squid, tubes & tentacles (906 g)

• ½ cup buttermilk (110 ml)

• 1 cup flour (120 g)

• 1 cup cornstarch (120 g)

• 1 tbsp ground black pepper (7 g)

• 1 tbsp salt (15 g)

• ½ tsp garlic powder (3 g)

• Vegetable oil, for frying

• Lemon wedges, for serving

Marinara Sauce

• 2 cups canned crushed tomatoes (480 g)

• ¼ cup diced onion (30 g)

• 2 garlic cloves, minced

• 1 tbsp tomato paste (15 g)

• 1 tbsp olive oil (15 ml)

• 1 tsp sugar (6 g)

• ¼ tsp dried oregano (2 g)

• ¼ tsp dried basil (2 g)

• ¼ tsp red pepper flakes (1 g)

• Salt & pepper

Preparation

Cut the squid tubes into even rings and transfer to a container. If any of the tentacles are overly large, cut them in half. Add the buttermilk to the container with the prepared squid and allow to marinade for at least 30 minutes, up to 2 hours.

To prepare the dipping sauce, heat a small pot over medium heat and add the oil. Add the onions & garlic, and cook for 5 minutes or until softened. Add the tomato paste and cook for 30 seconds. Then add the tomatoes, sugar, basil, oregano and red pepper flakes. Bring to a simmer, then turn heat to low and cook for 30 minutes. Season to taste with salt & pepper, then set aside.

In a large bowl, mix together the flour, corn starch, black pepper, salt & garlic powder. Heat a large pot over high heat and add enough oil to fill the pot up half way. In batches, add the marinated squid to the flour mixture and mix to coat evenly. Using a sieve, shake off the excess flour then add to the pot. make sure not to add too much at one time or the pan will get cold - about a handful of squid at a time is ideal. Fry the squid for about one minute, until the outside is golden and crispy. Remove and drain on a paper towel-lined sheet. Repeat with the remaining squid.

Notes

• Other spices commonly added to the coating include onion powder, cayenne pepper and Old Bay seasoning.

• Be careful not to overcook the squid - any more than 1-2 minutes of frying will cause the calamari to be overcooked and rubbery.