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Spicy Calamari Rings

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Crispy Spicy Calamari Rings are perfectly fried calamari with a light, crunchy coating infused with a blend of spices. Served with a zesty marinara dipping sauce, they are ideal for appetizers or party snacks.

Spicy Calamari Rings

For the Calamari Rings
 450 g Fresh Calamari Rings (cleaned and patted dry)
 1 cup All-Purpose Flour
 ½ cup Cornstarch
 1 tsp Paprika
 ½ tsp Cayenne Pepper (adjust for heat)
 ½ tsp Garlic Powder
 ½ tsp Salt
 ¼ tsp Black Pepper
 1 cup Buttermilk
 Vegetable Oil (for frying)
 Lemon Wedges (for serving)
For the Spicy Marinara Dipping Sauce
 1 cup Marinara Sauce
 1 tbsp Olive Oil
 1 clove Garlic (minced)
 ½ tsp Red Pepper Flakes (adjust for heat)
 1 tbsp Fresh Basil (chopped)
 1 tbsp Fresh Lemon Juice
 Salt and Pepper to taste
Marinate the Calamari
1

  1. Prepare the Buttermilk Marinade:

    • In a large bowl, combine buttermilk, salt, and black pepper.

  2. Marinate the Calamari:

    • Add the calamari rings to the buttermilk mixture, ensuring they are fully submerged.

    • Cover and refrigerate for 15 minutes.

    • This step tenderizes the calamari and helps the coating adhere.

Prepare the Spicy Marinara Sauce
2

  1. Sauté the Garlic:

    • In a small saucepan, heat olive oil over medium heat.

    • Add the minced garlic and sauté until fragrant (1-2 minutes).

  2. Simmer the Sauce:

    • Add the marinara sauce, red pepper flakes, and basil.

    • Simmer for 5 minutes, then stir in the lemon juice.

    • Adjust seasoning with salt and pepper.

    • Keep warm until ready to serve.

Prepare the Coating Station
3

  1. Mix the Dry Ingredients:

    • In a shallow dish, whisk together flour, cornstarch, paprika, cayenne pepper, garlic powder, salt, and black pepper.

  2. Dredge the Calamari:

    • Remove the calamari rings from the buttermilk, letting any excess drip off.

    • Dredge each ring in the flour mixture, coating thoroughly.

    • Place coated rings on a baking sheet lined with parchment paper.

Fry the Calamari
4

  1. Heat the Oil:

    • In a deep fryer or large skillet, heat oil to 350°F (175°C).

  2. Fry the Calamari:

    • Fry the calamari in small batches for 2-3 minutes, or until golden brown and crispy.

    • Do not overcrowd the pan to maintain oil temperature.

  3. Drain and Season:

    • Use a slotted spoon to transfer the calamari to a paper towel-lined plate to drain excess oil.

    • Immediately sprinkle with extra salt and paprika for added flavor.

Serve and Garnish
5

  1. Plate the Calamari:

    • Arrange the calamari rings on a serving platter.

  2. Serve with Dipping Sauce:

    • Pour the spicy marinara sauce into a small bowl for dipping.

  3. Garnish:

    • Garnish with lemon wedges and fresh basil for a vibrant presentation.

Serving and Presentation
6

  • Serve the spicy calamari rings hot and crispy with a side of spicy marinara dipping sauce.

  • Pair with a chilled glass of white wine or a light beer for a complete appetizer experience.

Tips and Variations
7

  • Spicier Option: Add 1/2 tsp cayenne pepper to the flour mixture for extra heat.

  • Baked Option: Arrange the dredged calamari rings on a baking sheet and spray with cooking spray.

    • Bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.

  • Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes for a lighter version.

  • Crispier Coating: Use panko breadcrumbs instead of cornstarch for a crunchier texture.

  • Lemon Pepper Calamari: Substitute cayenne pepper with lemon pepper seasoning for a zesty twist.

Nutrition Facts

4 servings

Serving size