RHODE ISLAND STYLE CALAMARI
Seafood
Intermediate

RHODE ISLAND STYLE CALAMARI

There’s nothing more Rhode Island than calamari! This crispy, golden classic served with Alexia’s Ala Mama Sauce is a true Ocean State favorite.

"Crispy, salty, and tossed in a buttery garlic-pepper sauce — a Rhode Island icon." - Alexia

25 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 10–12 oz calamari (rings or tentacles, cleaned)
  • 2 cups all-purpose flour
  • Sea salt (to taste)
  • 4 cups canola–olive oil blend (for frying)
  • Lemon wedges (optional)
  • 6 tbsp extra virgin olive oil
  • 10 cloves fresh minced garlic
  • 1 stick butter
  • 1 bunch fresh parsley
  • 1/2 jar hot banana pepper rings (with juice)

Instructions

1

Prepare the Calamari

Cut tubes into 1/4-inch rings if needed. Wash and pat dry. Dredge in flour until evenly coated and shake off excess.

2

Fry the Calamari

Heat the canola–olive oil blend until hot. Fry the calamari until lightly golden brown. Remove and drain on paper towels.

3

Season

While still hot, sprinkle with sea salt and squeeze fresh lemon if desired.

4

Make the Ala Mama Sauce

In a pan, heat olive oil and sauté garlic for 1 minute. Add butter, parsley, and hot banana peppers with juice. Season with salt and reduce slightly.

5

Serve

Pour the sauce over calamari or serve on the side for dipping. Optionally, serve with marinara sauce. Enjoy!