Fried Calamari Fra Diavolo

Crispy golden-fried squid is served with a tomato dipping sauce that is often as spicy as the devil (fra diavolo means “brother devil”). Or simply serve with lemon wedges, if you prefer.

1 tablespoon olive oil

2 garlic cloves, crushed with side of chef’s knife

1⁄8 to 1⁄4 teaspoon crushed red pepper

1 can (14 to 16 ounces) tomatoes

3⁄4 teaspoon salt

1 pound cleaned squid

2⁄3 cup all-purpose flour

1 cup water

vegetable oil for frying

• In nonreactive 1-quart saucepan, heat olive oil over medium heat. Add garlic and crushed red pepper; cook until garlic is golden, about 30 seconds. Add tomatoes with their juice and 1⁄2 teaspoon salt, breaking up tomatoes with side of spoon; heat to boiling. Reduce heat; cover and simmer 10 minutes. Keep warm.
• Rinse squid with cold running water and gently pat dry with paper towels. Slice squid bodies crosswise into 3⁄4-inch rings. Cut tentacles into pieces if large.
• To make batter, in small bowl, with fork, mix flour and water until smooth. In 10-inch skillet, heat 1⁄2 inch vegetable oil over medium heat until very hot. (A small piece of bread dropped into oil should sink, then rise to top and begin bubbling.) In small batches, drop squid into batter. Allowing excess batter to drip off, add squid to hot oil.
• Fry, turning to brown on all sides, until golden, about 2 minutes. With slotted spoon, transfer squid to paper towels to drain; sprinkle with remaining 1⁄4 teaspoon salt. Serve with tomato sauce for dipping.

Makes 4 first-course servings.

Prep: 10 minutes

Cook: 25 minutes