Crispy Calamari Marinara

I stumbled on crispy calamari by accident one evening when I had thawed too much squid for a pasta dish. Instead of letting it go to waste, I tossed the rings in buttermilk and whatever spices were nearby. The result was so addictive that my partner kept sneaking pieces before I could plate them. Now it's become our go-to whenever we want something special without the fuss of a full meal.

The first time I served this at a small dinner party, I worried I had made too much. By the time I brought out the main course, the platter was empty and everyone was asking for the recipe. One friend even admitted she'd never liked calamari before that night. It reminded me that sometimes the simplest preparations are the ones people remember most.

Ingredients

• Fresh or thawed cleaned calamari: Look for tubes that are milky white and smell like the ocean, not fishy. Drying them well before marinating makes all the difference in getting a crisp crust.
• Buttermilk: The acidity gently tenderizes the calamari and helps the breading stick beautifully. If you don't have buttermilk, mix regular milk with a splash of lemon juice and let it sit for five minutes.
• Cornstarch: This is the secret to that light, crispy texture that doesn't get soggy. Mixing it with flour gives you the perfect balance of crunch and structure.
• Smoked paprika: Adds a subtle warmth and a hint of color without overpowering the delicate flavor of the calamari.
• Crushed tomatoes: Choose a good quality brand because the marinara is simple, and the tomato flavor really shines through. San Marzano tomatoes are worth it if you can find them.
• Garlic: Mince it finely so it melts into the sauce and doesn't burn when you sauté it. Fresh garlic makes the marinara come alive.

Instructions

Prep the calamari:

Slice the tubes into neat half-inch rings and pat them completely dry with paper towels. Any lingering moisture will make the coating slip right off.

Marinate:

Toss the rings with buttermilk, salt, and pepper in a bowl, then cover and chill for 15 minutes. This short soak makes them incredibly tender without turning mushy.

Make the marinara:

Warm olive oil in a saucepan and cook the garlic just until it smells amazing, about a minute. Stir in the tomatoes and seasonings, then let it bubble gently for 10 to 12 minutes until it thickens and tastes bright.

Prepare the breading:

Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, and salt in a shallow bowl. This spiced coating is what gives the calamari its golden color and bold flavor.

Heat the oil:

Pour vegetable oil into a deep pot until it's about three inches deep and heat it to 350°F. Use a thermometer to keep the temperature steady for the crispiest results.

Coat and fry:

Lift the calamari from the buttermilk, shake off the excess, and dredge each piece in the flour mixture. Fry in small batches for about two minutes until they turn golden and puffed, then drain on paper towels and sprinkle with a pinch of salt while they're still hot.

Serve:

Pile the crispy rings on a platter with the warm marinara in a small bowl alongside. Finish with lemon wedges and a scatter of fresh parsley for brightness.

Save

There's a moment when you pull the first batch from the oil and the kitchen fills with that irresistible smell of garlic, paprika, and the sea. My kids used to hover by the stove, waiting to snag the crispiest pieces before they even made it to the table. It became less about the recipe and more about the ritual of sharing something warm and delicious together.

How to Pick the Best Calamari

Fresh calamari should look clean and bright, almost translucent, with no brown spots or strong odor. If you're buying frozen, make sure the package is tightly sealed and free of ice crystals, which can mean it's been thawed and refrozen. I've had great luck with frozen calamari from Asian markets where the turnover is high and the quality stays consistent.

Storing and Reheating

Honestly, these are best eaten right away while they're still crackling hot. If you have leftovers, store them in an airtight container in the fridge and reheat in a hot oven or air fryer to bring back some of that crispness. Microwaving will make them soggy, so avoid it if you can. The marinara keeps beautifully for up to five days and tastes even better the next day.

Pairing and Serving Ideas

I love serving this with a crisp white wine like Pinot Grigio or a cold beer if we're keeping things casual. It's perfect as a starter before pasta or grilled fish, but it also works as a light main with a simple green salad on the side. Sometimes I'll set out extra lemon wedges and let people squeeze as much as they want.

• Try sprinkling grated Parmesan into the breading for a cheesy, savory twist.
• For a spicier kick, add more cayenne or serve the marinara with extra red pepper flakes on the side.
• Double-dipping the calamari in buttermilk and breading creates an even thicker, crunchier crust if you're feeling indulgent.

Save

Every time I make this, I'm reminded that the best meals don't need to be complicated. Just good ingredients, a little care, and the willingness to share something delicious with the people you love.

Questions & Answers

→ How do you achieve a crispy coating on calamari?

Marinating calamari in buttermilk softens it, while a mix of flour, cornstarch, and spices in the breading creates a light, crunchy texture when fried.

→ What temperature is ideal for frying calamari?

Heat oil to 180°C (350°F) to ensure quick frying that yields a golden, crisp exterior without overcooking the calamari inside.

→ Can I prepare the marinara sauce ahead of time?

Yes, the marinara sauce can be simmered in advance and gently reheated before serving for best flavor integration.

→ How do the spices influence the breading flavor?

Smoked paprika, garlic powder, and a hint of cayenne pepper add smoky, savory, and mild heat notes enhancing the calamari’s taste.

→ What are good garnishes for this dish?

Lemon wedges brighten the fried calamari, while fresh parsley adds a touch of color and herbal freshness.