Crispy Calamari with Red Dipping Sauce
Golden, crispy fried calamari rings served with a tangy, slightly spicy red sauce — perfect for sharing!
Total time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Skill Level: Easy to Medium
Ingredients
For the Crispy Calamari:
1 lb (450g) fresh calamari tubes and tentacles, cleaned and sliced into rings
1 cup all-purpose flour
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste
Vegetable oil for frying (about 2-3 cups)
Lemon wedges, for serving
For the Red Dipping Sauce:
1 cup canned crushed tomatoes
1 small garlic clove, minced
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp red chili flakes (adjust to taste)
1 tsp red wine vinegar or lemon juice
1 tsp honey or sugar (optional, for balance)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Sauce:
In a small saucepan, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add crushed tomatoes, smoked paprika, chili flakes, vinegar (or lemon juice), honey, salt, and pepper.
Simmer gently for 10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning as needed. Remove from heat and keep warm.
2. Prepare Calamari:
Pat calamari rings dry with paper towels to remove excess moisture.
In a shallow bowl, mix flour, smoked paprika, garlic powder, salt, and pepper.
3. Fry Calamari:
Heat olive oil in a deep skillet or fryer to 350°F (175°C).
Dredge calamari rings in the seasoned flour, shaking off excess.
Fry in batches for 2-3 minutes until golden and crispy. Avoid overcrowding.
Remove with a slotted spoon and drain on paper towels.
4. Serve:
Plate the crispy calamari with lemon wedges and a bowl of the warm red dipping sauce. Garnish with fresh parsley.
Notes & Tips
Dry calamari well: Ensures the coating sticks and fries crisp.
Oil temperature: Keep oil hot enough to avoid greasy calamari; use a thermometer for best results.
Alternative coating: For extra crunch, dip calamari in beaten egg before flour coating.
Frequently asked questions FAQs
Q: Can I bake instead of fry?
A: Yes, coat calamari in seasoned flour and bake at 425°F (220°C) on a greased tray for 15 minutes, flipping halfway, but frying gives the best crispiness.
Q: How to clean calamari?
A: Remove head, innards, and transparent cartilage; peel off skin if desired; rinse well.
Q: Can I prepare the sauce ahead?
A: Yes, make the sauce up to 2 days in advance and reheat before serving.
Nutritional Information
Calories: 350
Protein: 30g
Fat: 15g
Carbohydrates: 20g
Fiber: 2g
Sugar: 4g
Sodium: 600mg