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Gluten-free Crispy Fried Calamari with Spicy Marinara

I think or rather I know I had an off day so things didn't go as smooth as I would've liked but it wasn't bad. I do recommend this recipe. I didn't make the spicy marinara, I used cocktail sauce and lemon juice (this was a last minute decision)

Gluten-free Crispy Fried Calamari with Spicy Marinara

PREP TIME:
15 Minutes
DIFFICULTY:
Easy
COOK TIME:
10 Minutes
SERVINGS:
6 Servings
  • FOR THE SPICY MARINARA:
  • 3 Tablespoons Olive Oil
  • 3 cloves Garlic, Thinly Sliced
  • 1/2 teaspoon Red Pepper Flakes, Or More To Taste
  • 15 whole Peeled Tomatoes
  • FOR THE CALAMARI:
  • 1-1/4 cup Sweet White Rice Flour
  • 1 teaspoon Kosher Salt
  • 1-3/4 cup Gluten Free Beer (seltzer water)
  • Oil, For Frying (sunflower or olive oil)
  • 3/4 pounds Small Squid, Cleaned, Bodies Cut Into 1/2-inch Thick Rings
  • 3 Tablespoons Cornstarch
  • Lemon Wedges, To Serve
For the spicy marinara dipping sauce, in a medium pot over medium heat, add olive oil, garlic and red pepper flakes. Toast for 2–3 minutes until garlic is golden. Add tomatoes and simmer for another 5 minutes. 

Transfer the contents to a blender and puree on high. Put sauce back into the pot and simmer on low heat until sauce thickens slightly. Set aside. 

For the calamari, in a medium mixing bowl, whisk together rice flour, kosher salt and beer until smooth. Set aside. 

In a large pot fitted with a thermometer, heat oil over medium heat. 

While oil is heating, pat squid dry with a paper towel and toss squid with cornstarch in a medium bowl. Add squid rings and tentacles to the batter.

When oil reaches between 350-375ºF, carefully add about 8 pieces of batter-coated squid to the pot. Stir carefully with a slotted spoon until golden and crispy, about 1 to 1 1/2 minutes. Transfer to a paper-towel-lined sheet pan and continue to fry in batches. 

When squid is done, pile on a serving platter and serve with warm spicy marinara for dipping and a few lemon wedges on the side.

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