The Famous CRISPY Fried Calamari from Spain | Calamares a la Andaluza

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be healthier and ketchup is a cheaper alternative.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers can be a more economical choice.

Grab 3 tubes of squid, thawed and cleaned, and cut into 1/2 inch thick rings.

Transfer squid rings into a casserole dish and fill with milk to barely cover the squid. Cover with saran wrap and refrigerate for 20 to 30 minutes.

In a large bowl, add 1/2 cup of all-purpose flour, 1/2 cup of cornstarch, 1/2 teaspoon of baking powder, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of sweet smoked paprika. Season with sea salt and black pepper, then whisk until well mixed.

Heat a saucepan over medium heat and add 2 tablespoons of extra virgin olive oil. Add 3 cloves of roughly chopped garlic and sauté until fragrant, about 30 to 45 seconds.

Add a 15 oz can of tomato sauce, 1 tablespoon of chopped fresh basil, 1 teaspoon of dried oregano, sea salt, black pepper, and a kiss of granulated sugar. Mix and simmer on low heat.

After 20 to 30 minutes, drain the squid in a colander and pat dry with paper towels.

Heat a large fry pan over medium heat and add 1 cup of virgin olive oil. Heat until the temperature reaches 350° to 375° Fahrenheit (175° to 190° Celsius).

Coat the squid rings in the flour mixture, then transfer to a colander to shake off excess flour.

Fry the squid rings in batches for 2 to 3 minutes until crispy and golden brown. Transfer to a dish lined with paper towels after frying.

Serve the fried calamari with the tomato sauce, season with sea salt, and garnish with lemon wedges and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens