The Art of Creating Crispy Fried Calamari with Spicy Arabiata Tomato Sauce

To begin our culinary journey, we start by kindling a flame and letting it warm up for a few moments. We then proceed to pour in a couple of key ingredients that will set the tone for our dish: a little bit of red chili flake, an onion, and garlic. The temperature is turned up just enough to prevent the oil from becoming too bland, as can sometimes happen if it's not properly cared for.

As we continue to prepare our calamari, we introduce a few additional flavor combinations that will elevate this dish to new heights. We add some garlic, lemon, and basil, which may seem like an unusual combination, but trust us, it's a game-changer. The basil is actually cooked along with the calamari itself, adding a unique twist to our recipe. We mix together rings and tentacles, making sure each piece is coated evenly with the marinade.

The acidity in the milk serves as a catalyst, breaking down the calamari and tenderizing it slightly. A pinch of seasoning on top adds a burst of flavor that complements the other ingredients perfectly. We let this mixture marinate for approximately half an hour, allowing the flavors to meld together in harmony. After giving the mixture a gentle stir, we add about a cup of red wine to reduce slightly and bring out the natural sweetness of the tomatoes.

Now it's time to create our seasoning flour mix, which consists of a generous handful of kosher salt. We take the calamari and milk, and drain off the excess liquid by placing them in a colander in the sink. The mixture is then transferred to our flour, where we give it a gentle stir to distribute the seasonings evenly. The next step is to separate the flour from the clam juice, ensuring that the oil is not shocked, which can lead to a loss of crispiness.

With the seasoning flour mix in place, we carefully add the calamari to the hot oil in small increments using our tongs. We want to avoid shocking the oil by introducing cold temperatures, as this can prevent it from reaching the optimal 350°F. By following this technique, we're able to achieve a crispy exterior and a tender interior.

As our fried calamari reaches the perfect doneness after 5-7 minutes, we also unveil our beautiful arabiata sauce – a tangy tomato sauce infused with chili heat that perfectly complements the spicy kick of the red chili flakes. The combination of flavors is nothing short of fantastic, and when paired together, they create an unbeatable culinary experience.

"WEBVTTKind: captionsLanguage: encrispy fried calamari with a spicy arabiata tomato sauce so we're going to kick this off first here with a little bit of extra virgin olive oil we let this start to warm up and then we got a couple things we're going to pour into this right okay A little bit of red chili flake we've also got an onion and garlic all right we turn the temperature up just a little bit calore for the most part um can be a little Bland if it's not uh well looked after and well cared for so we're going to marinate our calamari with a couple of really really nice flavor combinations here so we got um some garlic we've also got some lemon here okay and we also got some basil now the basil is kind of a cool trick um we're actually going to cook this along with the calari itself so we've got a mix here of rings and tentacles we got the lemon we got the garlic we got the basil we're going to put this right on top right and then we're going to soak it in milk I've got some whole milk in here the acid the milk is going to begin to break down the calamari and tenderize a little bit a little bit of seasoning right on top we're going to let this marinate for probably half an hour and we're going to be good to go we're going to give this a little stir so we're going to add about a cup of red wine to this so we let the red wine start to cook down I'm going to turn the temperature up cuz I want to reduce slightly and we're also going to add some tomatoes to this take these Tomatoes we going to put these right on top it's going to be fantastic all right take a look at this stuff guys what we're going to do is going to create a little seasoning flour mix nice big handful of kosher salt we're going to take the calar and the milk we're going to put this into a collander in the sink and we're going to drain all this out transfer it to our flour take a spoon give it a stir all right we're good to go look at that okay now we want to separate the flour from the calore okay and then what we're going to do is take our tongs here and we're going to put it in bit by bit you don't want to shock the oil all right if you shock the oil the cold temperature is going to take it down it's not going to get really crispy it's going to level out to about 350° and that's kind of what we're looking for everybody in the pool all right let that start to fry 5 to 7 minutes until it gets nice and crispy we also have this beautiful arabiata sauuce which is like a tomato sauce little chili heat fantasticcrispy fried calamari with a spicy arabiata tomato sauce so we're going to kick this off first here with a little bit of extra virgin olive oil we let this start to warm up and then we got a couple things we're going to pour into this right okay A little bit of red chili flake we've also got an onion and garlic all right we turn the temperature up just a little bit calore for the most part um can be a little Bland if it's not uh well looked after and well cared for so we're going to marinate our calamari with a couple of really really nice flavor combinations here so we got um some garlic we've also got some lemon here okay and we also got some basil now the basil is kind of a cool trick um we're actually going to cook this along with the calari itself so we've got a mix here of rings and tentacles we got the lemon we got the garlic we got the basil we're going to put this right on top right and then we're going to soak it in milk I've got some whole milk in here the acid the milk is going to begin to break down the calamari and tenderize a little bit a little bit of seasoning right on top we're going to let this marinate for probably half an hour and we're going to be good to go we're going to give this a little stir so we're going to add about a cup of red wine to this so we let the red wine start to cook down I'm going to turn the temperature up cuz I want to reduce slightly and we're also going to add some tomatoes to this take these Tomatoes we going to put these right on top it's going to be fantastic all right take a look at this stuff guys what we're going to do is going to create a little seasoning flour mix nice big handful of kosher salt we're going to take the calar and the milk we're going to put this into a collander in the sink and we're going to drain all this out transfer it to our flour take a spoon give it a stir all right we're good to go look at that okay now we want to separate the flour from the calore okay and then what we're going to do is take our tongs here and we're going to put it in bit by bit you don't want to shock the oil all right if you shock the oil the cold temperature is going to take it down it's not going to get really crispy it's going to level out to about 350° and that's kind of what we're looking for everybody in the pool all right let that start to fry 5 to 7 minutes until it gets nice and crispy we also have this beautiful arabiata sauuce which is like a tomato sauce little chili heat fantastic\n"