Fried Calamari With Spicy Devil Sauce

Fried Calamari With Spicy Devil Sauce


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]

I once had a Sicilian boyfriend who used to make fried calamari for me often. Of course this was the same boyfriend who used to throw cooked pasta against the wall to test if it was done. Fried calamari is still a guilty pleasure for me and as always homemade is best. You can serve it with the sauce or simply serve with lemon wedges.

  • 1 Tablespoons Olive Oil
  • 3 Garlic Cloves (Crushed)
  • 1/4 Teaspoon Crushed Red Pepper
  • 2 Cups (16 Ounces) Tomatoes
  • 1 Teaspoon Kosher Salt (Divided)
  • 1 Pound Cleaned Squid
  • 2/3 Cup Unbleached Flour
  • 1 Cup Water
  • Vegetable Oil For Frying
  1. To make sauce: In nonreactive 1 quart saucepan, heat olive oil over a medium heat. Add garlic and crushed red pepper. Cook 30 seconds until garlic is golden. Add tomatoes with their juice and 1/2 teaspoon kosher salt. Break up tomatoes with side of spoon. Heat to boiling. Reduce heat and cover with lid. Simmer 10 minutes. Keep warm.
  2. Rinse squid with cold running water and gently pat dry with paper towels. Slice squid bodies crosswise into 3/4 inch rings. Cut tentacles into pieces if large.
  3. In small-size bowl mix flour and water with a fork until smooth. In 10 inch heavy skillet heat 1/2 inch vegetable oil over a medium heat until very hot. To test the oil to see if it’s hot enough drop a small piece of bread into the oil. It should sink, then rise to the top and begin bubbling. In small batches drop squid into batter. Allowing excess batter to drip off add squid to hot oil. Fry 2 minutes turning to brown on all sides until golden. With slotted spoon transfer squid to paper towels to drain. Sprinkle with remaining salt.
  4. Serve with sauce.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes