Ingredients -
2 cups Oil for frying for frying
1 kilo Squid cut into 1/2‐inch thick rings
1 cup All‐Purpose Flour
1/2 cup Dried Parsley
Marinara Sauce:
2 tbsp Olive Oil
1/2 cup Onions chopped
3 pieces Garlic Cloves
1/2 cup Celery Stalks medium dice
1/2 cup Carrots medium dice
1 cup Canned plum tomatoes
1 piece Bay Leaves
2 tbsp Unsalted Butter
2 pieces Lemons cut into 6 wedges
Dill sprig for garnish
Salt to taste
Pepper to taste
Procedure -
Mix the flour, parsley in a large bowl.
Toss the squid into the flour mixture to coat.
Deep fry at 350F (176C) until crisp and very pale golden, about 1 minute per batch.
Transfer the fried calamari to paper‐towels, season immediately.
Marinara Sauce:
Heat the olive oil, add onion and garlic and sweat until soft and translucent.
Add celery and carrots and season and sauté until all the vegetables are soft.
Add tomatoes and bay leaves. Bring to a boil, reduce to a simmer. Cook for about 1 hour or until thick. Remove bay leaves and season to taste. If sauce tastes acidic, monte au beurre.
Process 1/2 the marinara, mix together.
