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Fried Calamari with Basil and Lemon with Arrabbiata Recipe

Fried Calamari with Basil and Lemon with Arrabbiata

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Average Rating:

Total Reviews: 12

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  • on March 13, 2011

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    Made this a few times now, excellent every time. I make sure to use Meyer lemons-they are much sweeter.

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  • on October 11, 2010

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    The sauce was SOOO good. It paired very well with the calamari. I could not find pre-cut calamari, so I also learned via you tube how to prepare that.

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  • on August 11, 2010

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    We use this recipe all the time! Who knew the basil would taste soooooooooooooo great! We usually add way more than it calls for because its so tasty. The Arrabbiata sauce is perfect with the calamari. Beats the red fish sauce any day!

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  • on August 05, 2010

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    Perfect recipe and the sauce is now one of my favorite homemade pasta sauces. Tyler you NEVER disappoint!

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  • on May 26, 2010

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    I didn't make the calamari, I just used the sauce recipe for my spaghetti and meatballs last night. I'm new to making my own pasta sauces and this sauce recipe is exactly what I was looking for - something spicy with a hint of red wine in the background. It turned out great! I'll never buy jarred sauce again because it's so easy to throw the fresh ingredients together and come out with a great homemade sauce! I didn't even puree it and it was fine. I might puree it next time to see if it makes much of a difference.

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  • on May 23, 2010

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    We love fried calamari and frequently order it when eating out. After watching the show i had to try this recipe. It was wonderful. Its nice to know i can make calamari at home! I did not have fresh basil but used the back up basil in the tube...i know...i know.. but it came out yummy. Who knew fried lemon slices were so good! Delish! Delish!

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  • on January 02, 2010

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    My husband and I made this 2 days in a row. It is very simple and the sauce is great. If you don't have time to soak the calamari overnight a few hours works just fine. We added a little more CRP to the sauce.

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  • on September 21, 2009

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    I followed Patrick's advice and tried this out as a red sauce and boy oh boy was he right, delicious! I kept the CRP at a full teaspoon because I like spicy and it was pretty hot so I just added a little extra sugar and salt to balance it out. I served mine over penne with chunks of fresh mozzarella, parm and basil - easy to make, tasty to eat, and a snap to clean up.

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  • on September 02, 2009

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    This sauce is so good I just go a little lighter on the CRP to use it as my regular red sauce now. Blend the sauce and pour it back into a warm saute pan and toss in our drained angel hair or linguini or whatever and plate it, shower it with grated parm and minced herbs and you have a pants down winner. Strap on a second pair of undies and give it a whirl.

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  • on June 10, 2009

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    i love this sauce. Its better than the one they have at restaurants.

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