Gluten-free Crispy Fried Calamari with Spicy Marinara

• Seafood

  • 3/4 lbs Squid, small

• Produce

  • 3 cloves Garlic
  • 1 Lemon, wedges
  • 15 Tomatoes, whole

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 tsp Kosher salt
  • 1/2 tsp Red pepper flakes
  • 1 1/4 cup White rice flour, sweet

• Oils & Vinegars

  • 1 Oil
  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 3/4 cup Beer, gluten free

Found on thepioneerwoman.com

Description

Ingredients

• 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
• Oil, For Frying
• 3/4 pounds Small Squid, Cleaned, Bodies Cut Into 1/2-inch Thick Rings
• 3 Tablespoons Cornstarch
• Lemon Wedges, To Serve

Directions

• 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.