Calamari Arrabbiata

Its pronounced Galamaaad!

Calamari Arrabbiata gets straight to the point: tender calamari paired with the spicy, tomato-rich personality of arrabbiata, and a splash of tangy cherry pepper brine.

Put it out when people are coming over and let the table do the rest. It fits naturally into a Christmas Eve seafood spread. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right.

For seafood lovers, Calamari Arrabbiata brings plenty of character while still letting the seafood stay front and center. That Italian-American spirit is a big part of why I keep coming back to dishes like this. It is familiar without being boring, generous without being fussy, and it feels right at home next to a loaf of bread, a bottle of wine and a table that is probably a little too crowded.

Italian-American

Calamari Arrabbiata

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Calamari Arrabbiata brings the kind of bold, comforting Italian-American flavor that belongs in the regular rotation.

Prep 1 hour hr 30 minutes mins

Cook 30 minutes mins

Total 2 hours hrs

Makes 4 people

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Ingredients  

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• ▢ 1 lb calamari cleaned and sliced into 3/4 inch pieces
• ▢ 1 jar hot cherry peppers sliced and drained
• ▢ 1/2 cup of butter milk or regular milk
• ▢ 1/2 tsp salt
• ▢ 1 1/2 cup flour
• ▢ 1/2 cup corn starch
• ▢ 1 tsp baking powder
• ▢ Cherry Pepper brine
• ▢ Diavolo Sauce as needed

Instructions 

Cook Mode

• Marinate the calamari in the milk and salt for 30 minutes, up to 2 hours
• Mix the flour, corn starch and baking powder together.
• Add half the calamari to the flour mixture and mix until fully coated. Then transfer the calamari to a sheet tray lined with a wire rack (or colander) so excess flour falls off.
• Once all the calamari is coated, add the cherry peppers to the milk mixture. Then transfer to the flour mixture and mix until fully coated. Then add the coated cherry peppers to the sheet tray.
• Set the calamari and peppers aside in the fridge for at least 30 minutes so the flour hydrates.
• Heat oil to 365-375º, in batches, carefully add the calamari and cherry peppers, and fry for 3-4 minutes or until golden brown and crispy. Once done, remove and immediately season with salt.
• Heat a skillet over medium heat and add a few ladles of your Diavolo sauce and a splash of cherry pepper brine. Heat until warmed, then toss the calamari and pepper directly in the sauce.
• Serve with fresh basil and enjoy.