Print Options:

Fried Calamari with Sweet Hot Peppers

Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

The temperature will go down when you add the squid. Wait for it to come back up to temperature before frying the next batch.

Fried Calamari with Ricotta Salata and Sweet Hot Peppers

 1 cup Colavita Olive Oil plus more as needed
 2 cups all-purpose flour
 Kosher salt and freshly black pepper
 1 1/4 lb cleaned squid, cut into 1/2 inch rings, tentacles left whole
 1 cup sweet hot pepperoncini or jalapeno rings, drained
 Colavita Crushed Tomatoes or Colavita Passata for serving
 Lemon wedges, for servings

Spread Squid on paper towels and blot dry. Season with salt and pepper.


Pour 1 1/2 - 2” of oil in a deep pan or dutch oven over medium heat.


Working in batches, toss the squid with two forks in the flour, coating them lightly.


Line a large sheet pan with paper towels and working in batches, fry the squid until crisp and light golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towel lined pan to drain.


Serve with the lemon wedges, jalapeños and Colavita Crushed Tomatoes.

Nutrition Facts

Servings 8