Description
From Heather Christo.
Ingredients
- FOR THE SPICY MARINARA:
- 3 Tablespoons Olive Oil
- 3 cloves Garlic, Thinly Sliced
- ½ teaspoons Red Pepper Flakes, Or More To Taste
- 15 whole Peeled Tomatoes
- FOR THE CALAMARI:
- 1-¼ cup Sweet White Rice Flour
- 1 teaspoon Kosher Salt
- 1-¾ cup Gluten Free Beer
- Oil, For Frying
- ¾ pounds Small Squid, Cleaned, Bodies Cut Into 1/2-inch Thick Rings
- 3 Tablespoons Cornstarch
- Lemon Wedges, To Serve
Preparation
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.
