Crispy fried calamari tossed with zesty hot cherry peppers, garlic, and butter. This classic New England appetizer is a delightful mix of spicy, savory, and tangy flavors, perfect for sharing.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
550cal
22gprotein
39gcarbs
34g
Ingredients
1 lb Squid (Cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
A rich, flavorful tomato sauce simmered with garlic, onions, and fresh basil. This versatile Italian-American classic is perfect for pasta, pizza, or as a dipping sauce, and comes together in under an hour.
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
About Rhode Island Calamari, Marinara Sauce and Lemon Rice
Crispy Rhode Island calamari with tangy sauce – a protein-packed, flavor-bursting treat!
This new_england dish is perfect for dinner. With 959.3000000000001 calories and 30.28g of protein per serving, it's a nutritious choice for your meal plan.
fat
Hot Cherry Pepper Brine
(From the jar)
2 tbsp Fresh Parsley (Chopped, for garnish)
1 pc Lemon (Cut into wedges, for serving)
Instructions
1
Prepare Calamari and Dredge
In a shallow bowl or a large zip-top bag, combine the all-purpose flour, cornstarch, salt, and black pepper. Whisk or shake to mix well.
Ensure the calamari rings and tentacles are thoroughly patted dry with paper towels. This step is critical for achieving a crispy, non-soggy coating.
2
Fry the Calamari
Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat over medium-high heat until a cooking thermometer reads 375°F (190°C).
Working in small batches to avoid overcrowding the pot, toss a handful of calamari in the flour mixture until fully coated. Shake off any excess flour.
Carefully place the coated calamari into the hot oil. Fry for 2-3 minutes, stirring gently, until it's a light golden brown and crispy. Do not overcook.
Using a spider strainer or slotted spoon, remove the calamari from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining calamari, ensuring the oil returns to 375°F between batches.
3
Create the Garlic-Pepper Sauce
While the last batch of calamari is frying, melt the butter in a large skillet over medium heat.
Add the minced garlic and cook for about 30-45 seconds until fragrant, stirring constantly to prevent it from burning.
Stir in the sliced hot cherry peppers and their brine. Sauté for 1-2 minutes to warm everything through and meld the flavors.
4
Combine and Serve Immediately
Once all the calamari is fried and drained, add it directly to the skillet with the hot pepper sauce.
Gently toss for 30-60 seconds, just until every piece is lightly coated in the sauce. Work quickly to maintain crispiness.
Immediately transfer the calamari to a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over.
59cal
0gprotein
3gcarbs
5gfat
Ingredients
2 28-oz can Whole Peeled Tomatoes (San Marzano variety recommended for best flavor)
3 tbsp Extra Virgin Olive Oil
1 medium Yellow Onion (finely chopped)
5 cloves Garlic (minced)
1 tsp Dried Oregano
0.25 tsp Red Pepper Flakes (optional, for a little heat)
0.25 cup Fresh Basil (loosely packed, chopped or torn)
Instructions
1
Sauté Aromatics
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
Add the minced garlic and optional red pepper flakes. Sauté for another 60 seconds until fragrant, being careful not to burn the garlic.
2
Build the Sauce Base
Pour the canned tomatoes with their juices into the pot. For a better texture, you can crush the tomatoes by hand in a separate bowl before adding them.
Use a wooden spoon to break up any remaining large pieces of tomato against the side of the pot.
Stir in the dried oregano, sugar (if using), sea salt, and freshly ground black pepper.
3
Simmer to Perfection
Bring the sauce to a gentle simmer over medium heat.
Once simmering, reduce the heat to low, partially cover the pot (leaving a small gap for steam to escape), and let it cook for at least 30-40 minutes.
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Stir every 10 minutes to prevent the bottom from scorching. The sauce is ready when it has thickened and the oil begins to separate slightly around the edges.
4
Finish and Serve
Remove the pot from the heat. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Stir in the fresh chopped basil.
For a smoother consistency, use an immersion blender to pulse the sauce a few times directly in the pot. Serve warm over pasta, as a pizza base, or as a dipping sauce.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.