Recipes : Fried Calamari : Food Network

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Fried Calamari
Recipe courtesy Giada De Laurentiis

Ingredients
Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Directions
Pour enough oil into a heavy large saucepan to reach
the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour,

parsley, salt, and pepper in a large bowl. Working in small batches, toss the
squid into the flour mixture to coat. Carefully add the squid to the oil and fry
until crisp and very pale golden, about 1 minute per batch. Using tongs or a
slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt.
Serve with the marinara sauce.

Ingredients
Simple Tomato Sauce:

Directions
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped

1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and
saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots
and season with salt and pepper. Saute until all the vegetables are soft, about 5
to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1
hour or until thick. Remove bay leaves and check for seasoning. If sauce still
tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth.
Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup
portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
East of preparation: easy