Fried Calamari with Marinara Sauce




Ingredients 


  1. 1/2 cup extra-virgin olive oil
  2. 1 small onion, chopped
  3. 2 clove garlic, chopped
  4. 1 stalk celery, chopped
  5. 1 carrot, chopped
  6. 1 sea salt, to taste
  7. 1 black pepper, freshly ground, to taste
  8. 2 can (32 oz each) crushed tomatoes
  9. 2 dried bay leaves
  10. 4 tbsp unsalted butter, optional
  11. 1 vegetable oil, for deep-frying
  12. 1 lb calamari, cleaned and cut into 1/3 to 1/2 inch thick rings
  13. 2 cup all-purpose flour
  14. 2 tbsp dried parsley
  15. 1 salt, to taste
  16. 1 black pepper, freshly ground, to taste
  17. 2 lemons, cut into wedges



Instructions


  • For the marinara sauce: Heat olive oil in a large pot over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and black pepper. Saute until all of the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until the sauce has thickened. Remove bay leaves, taste, and adjust seasoning, if necessary. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Place 1/2 of the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all of the sauce, allow it to cool completely and pour 1 to 2 cup portions into plastic freezer bags. This can be stored for up to 6 months.
  • For the calamari: Pour enough vegetable oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F (175 degrees C).
  • Mix flour, parsley, salt, and black pepper in a large bowl. Working in small batches, toss calamari into the flour mixture to coat. Carefully add calamari to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper towel lined plate to drain. Serve with marinara sauce and lemon wedges.

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