Crispy Fried Calamari with Spicy Calabrian Chili Marinara Tips, FAQ & printable recipe

Tips for success

For an extra-crispy coating, let the coated squid rest in the refrigerator for 15 minutes before frying. This helps the flour adhere better.

Also, use a wire rack set over a baking sheet to drain the fried calamari instead of paper towels; this keeps the bottom crispy. If you have a deep-fryer, use it for even heat distribution.

When frying, do not walk away. The oil can overheat quickly, and the squid cooks fast. Keep a thermometer handy and adjust the heat as needed.

For a milder sauce, use less Calabrian chili paste or remove the seeds from fresh chilies. For extra heat, add a pinch of cayenne to the sauce. The sauce can also be served cold, but warm is traditional.

Variations

• Lemon-Herb Calamari: Add the zest of one lemon and 1 teaspoon of dried oregano to the flour mixture. Serve with a lemon-herb aioli instead of marinara. This variation brightens the dish and adds a fresh, aromatic flavor.
• Spicy Garlic Butter Sauce: For a richer dip, melt 4 tablespoons of butter with 2 minced garlic cloves and a pinch of red pepper flakes. Stir in 1 tablespoon of lemon juice and serve warm. This sauce is indulgent and pairs beautifully with the crispy squid.
• Gluten-Free Version: Replace the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for structure. The coating will be just as crispy, and the dish will be gluten-free.
• Baked Calamari: For a lighter twist, coat the squid as directed, then spray with cooking oil and bake at 450°F (230°C) for 10-12 minutes, flipping halfway, until golden and crisp. Serve with the same spicy marinara.

Storage and make-ahead

Fridge

Store leftover fried calamari in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Freezer

Fried calamari is best not frozen, as the coating will become soggy. The sauce can be frozen for up to 3 months.

Reheat

Reheat fried calamari in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving, as it makes the coating chewy.

Leftover fried calamari is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until crisp. The sauce can be refrigerated separately for up to 5 days.

The spicy marinara sauce can be made up to 3 days ahead and stored in the refrigerator. The squid can be cleaned and cut into rings a day in advance, but do not coat until just before frying.

The coating mixture can be prepared ahead and stored in an airtight container. Fried calamari is best served fresh, so fry just before serving.

Serving ideas

Serve the crispy calamari immediately after frying, piled on a platter lined with parchment paper or in a paper-lined basket. Garnish with lemon wedges and a sprinkle of fresh parsley.

Provide small bowls of the spicy Calabrian chili marinara for dipping. The contrast of hot, crunchy calamari with the cool, zesty lemon and fiery sauce is irresistible.

This dish is perfect as an appetizer for a dinner party, a game-day snack, or a special treat. Pair it with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, or a light beer. For a complete meal, serve with a simple green salad or crusty bread to soak up the extra sauce. The recipe can be easily doubled for a crowd.

Frequently asked questions

Recipe card

Crispy Fried Calamari with Spicy Calabrian Chili Marinara

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 500 g cleaned squid rings and tentacles
• 100 g all-purpose flour
• 60 g cornstarch
• 1 tsp sea salt
• 1/2 tsp cayenne pepper
• 500 ml vegetable oil for frying
• 150 ml San Marzano marinara sauce
• 1 tbsp Calabrian chili paste
• 1 clove garlic, minced
• 2 tbsp fresh basil, chopped
• 1 lemon, cut into wedges
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the squid rings and tentacles completely dry with paper towels. In a large bowl, whisk together the flour, cornstarch, sea salt, and cayenne pepper until evenly combined. Add the dried squid to the flour mixture and toss well to coat every piece thoroughly. Shake off any excess flour using a wire sieve or by lifting the squid pieces out and gently tapping them against the bowl.
2. Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, leaving at least 3 inches of space from the top. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. Adjust the heat as needed to maintain the temperature while frying.
3. Carefully add a few coated squid pieces to the hot oil, making sure not to overcrowd the pot. Fry for exactly 90 seconds, until the coating is light golden and the squid is buoyant. Use a wire sieve or slotted spoon to transfer the fried calamari to a paper towel-lined plate or brown butcher paper to drain. Repeat with the remaining squid, allowing the oil to return to 375°F (190°C) between batches.
4. In a small saucepan, combine the San Marzano marinara sauce, Calabrian chili paste, minced garlic, and chopped basil. Place over medium heat and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce is heated through and the flavors meld. Keep warm until serving.
5. Sprinkle the fried calamari with flaky sea salt and chopped parsley while still warm. Serve immediately with lemon wedges on the side and the spicy Calabrian chili marinara in a small bowl for dipping.

Contains: gluten, mollusks

Estimated nutrition per serving

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.