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Calamari Fritti with Spicy Marinara and Lemon Aioli inspired by Biba
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Inspired by Biba

Calamari Fritti with Spicy Marinara and Lemon Aioli

Appetizer
This Italian appetizer features tender calamari coated in a light, crispy batter and fried to golden perfection. The seafood maintains its delicate texture while developing a satisfying crunch from the frying process. Served with both spicy marinara and creamy lemon aioli, this dish offers a perfect balance of flavors and textures.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 1 lb Calamari rings and tentacles (Fresh or thawed if frozen, cleaned)
  • 1 cup All-purpose flour (For dredging)
  • 1/2 cup Semolina flour (For extra crispiness)
  • 1 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 1/2 tsp Garlic powder
  • 4 cups Vegetable oil (For frying)
  • 1 cup Canned crushed tomatoes (San Marzano preferred)
  • 2 cloves Garlic cloves (Minced)
  • 1/2 tsp Red pepper flakes (Adjust to taste)
  • 4 leaves Fresh basil leaves (Torn)
  • 1 tbsp Olive oil (For marinara sauce)
  • 1/2 cup Mayonnaise (Good quality)
  • 1 tbsp Lemon juice (Freshly squeezed)
  • 1 tsp Lemon zest
  • 1 clove Garlic (Finely grated)
  • 2 wedges Lemon wedges (For serving)
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Slotted spoon or spider
  • Cooking thermometer
  • Paper towels
  • Small saucepan
  • Mixing bowls
  • Baking sheet
  • Parchment paper

Chef's Tip

For the crispiest calamari, make sure your oil is at 350-375°F before frying and work in small batches to prevent overcrowding, which can cause the temperature to drop and result in soggy calamari.

Instructions

  1. Prepare the calamari by patting it thoroughly dry with paper towels. Cut the bodies into 1/2-inch rings if not already cut.
  2. In a bowl, combine all-purpose flour, semolina flour, salt, pepper, and garlic powder. Mix well.
  3. Dredge the calamari pieces in the flour mixture, shaking off excess. Place on a baking sheet lined with parchment paper.
  4. Refrigerate the coated calamari for 30 minutes to help the coating adhere better.
  5. Meanwhile, prepare the marinara sauce by heating olive oil in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  6. Add crushed tomatoes, red pepper flakes, and torn basil leaves. Season with salt and pepper. Simmer for 10 minutes, then keep warm.
  7. For the lemon aioli, combine mayonnaise, lemon juice, lemon zest, and grated garlic in a small bowl. Season with salt and refrigerate until ready to serve.
  8. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350-375°F.
  9. Working in batches, carefully add calamari to the hot oil and fry until golden and crispy, about 2-3 minutes per batch.
  10. Remove with a slotted spoon and drain on paper towels. Season immediately with a light sprinkle of salt.
  11. Serve hot calamari with the warm marinara sauce and lemon aioli, garnished with chopped parsley and lemon wedges.

Plating

Arrange the fried calamari in a conical pile on a warmed plate. Place small dishes of marinara sauce and lemon aioli on either side. Garnish the calamari with chopped parsley and serve with lemon wedges.

Storage & Reheating

Fried calamari is best consumed immediately after cooking. If you need to store leftovers, refrigerate in an airtight container for up to 24 hours. Reheat in a 375°F oven for 5-7 minutes until crispy and heated through. The sauces can be stored separately for up to 3 days.

About This Recipe

Biba's iconic Calamari Fritti was known for its exceptionally light and crispy exterior that gave way to perfectly tender squid within. This adaptation maintains the restaurant's balance of textures while providing the classic accompaniments of spicy tomato sauce and lemony aioli that made the original so beloved in Boston's North End.

How did it turn out?

We'd love to hear about your experience making this recipe!