For the Calamari

  • 1 lb. Calamari
  • 2 cups Buttermilk
  • 2 cups All Purpose Flour
  • 1 Teaspoon Paprika
  • Salt & Pepper to taste
  • Vegetable Oil for frying
  • Lemon Wedges for garnish

For the Dipping Sauce

  • 1 cup Canned Crushed Tomatoes
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, minced
  • ¼ Teaspoon Dried Oregano
  • Crushed Red Pepper Flakes to taste
  • Salt and Pepper to taste


  1. Grasp the tail in one hand and the head in the other and firmly pull apart with a slight twisting motion.
  2. Place your knife just behind the eyes of the portion containing the tentacles and cut straight down.
  3. Once the tentacles are cut from the head, squeeze the connective tissue at the top and the bony beak will easily come out.
  4. Grasp the cartilage inside the body tube with your fingers and pull it away. Then cut away the thin flaps on either side of the body.
  5. Rinse the calamari and thoroughly pat dry. Cut the body tubes into 1/2 rings and the tentacles in half lengthwise.


For the Calamari

  1. Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge.
  2. In another bowl, combine the flour, paprika, salt and black pepper.
  3. Pour the vegetable oil in a heavy 4-quart pot, a little less than half way up the pot. Heat over medium-high heat to about 360 degrees Fahrenheit.
  4. Remove the calamari from the buttermilk. Dip each piece into the flour mixture and fry in batches until golden and crispy, about 4 minutes.
  5. Place on a plate and remove excess oil with paper towel. Sprinkle with salt and pepper as desired and serve with lemon wedges and dipping sauce.

For the Dipping Sauce

  1. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds.
  2. Add the tomatoes, oregano, red pepper flakes, salt and black pepper and let simmer for 15 minutes, stirring occasionally.


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