Fried Calamari with Fresh Marinara

FRIED CALAMARI WITH FRESH MARINARA

This recipe for Fried Calamari with Fresh Marinara, is about as easy as it gets. Taking only minutes to prepare, this is a delicious recipe that you can serve up any night of the week.

Serves 2 to 4

1	pound vine-ripened plum tomatoes, cored, seeds removed, and chopped
1	clove garlic, peeled and smashed
¼	cup fresh basil leaves, torn
¼	cup double-concentrated tomato paste
¼	cup extra-virgin olive oil
¼	teaspoon crushed red pepper flakes
	Kosher salt and freshly ground black pepper
	Peanut oil, for frying
½	cup all-purpose flour
½	cup yellow cornmeal
½	teaspoon Cayenne pepper
1	pound squid, cleaned, tubes and tentacles cut into bite-sized pieces

In a blender, combine the tomatoes, garlic, basil, tomato paste, olive oil, and red pepper flakes. Pulse, scraping the sides of the blender as needed, until the mixture is a smooth purée. Season to taste with salt and black pepper. Set the Fresh Marinara Sauce aside.

In a large stockpot, heat the peanut oil until it registers 375ºF on a deep-frying thermometer. Meanwhile, in a shallow baking dish, combine the flour, cornmeal, and Cayenne pepper. Season the mixture with salt and black pepper, and stir to combine well. Dredge the prepared squid in the flour mixture, being sure to coat all sides of the squid in a light coating of the flour mixture. Shake off any excess flour and set aside.

Working in batches, fry the squid in the hot peanut oil until golden brown and cooked through, 1 to 2 minutes. Then, with a slotted spoon, remove the fried squid from the oil and transfer to a wire rack to drain of excess oil. Sprinkle the Fried Calamari with additional salt and black pepper. Serve with the reserved Fresh Marinara Sauce.