In September 2011, Providence Journal Food Editor Gail Ciampa published our fried calamari recipe many readers had enjoyed here at the restaurant. This is our most popular appetizer and it was featured as a part of the Journal’s “Chef’s Secret” series.

 Buon Appetito!

Marchetti’s Calamari alla Mama

1 pound squid rings
Fish/chicken flour (see notes)
5 ounces hot pepper rings
1/2 ounce cooking oil
1/4 teaspoon chopped garlic
Pinch black pepper
Pinch crushed red pepper
16 ounces brown gravy (see notes)
1 ounce white wine
1 ounce juice from pepper rings
1 tablespoon of butter

For the calamari preparation: Flour squid rings in the fish/chicken flour. Cook rings in a stock pot with canola oil on medium heat till rings turn a golden brown color.

For the sauce preparation: In a sauté pan add the oil, garlic, crushed red pepper and black pepper. Cook on medium heat till garlic turns light brown. Now add brown gravy, wine, pepper juice and butter. Stir and simmer for 5 minutes. Add squid rings in the sauté pan and toss.

Editor’s note: For the fish and chicken flour, check out McCormick’s Seafood Coating Mix, Golden Dipt or a similar batter product. Marchetti’s makes its own brown gravy but you can buy a good quality light brown gravy for this recipe.

Serves 3 to 4 people.