Calamari from Carrabba's Italian Grill features tender, lightly breaded squid rings and tentacles, fried to a golden crisp and served with a zesty marinara sauce, offering a delightful blend of crunchy exterior and tender seafood flavor.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Slotted spoon or spider strainer
- Plate or tray (for draining)
- Paper towels
- Saucepan (for marinara sauce)
- Knife
- Cutting board
- Serving platter
- Small bowls (for sauce)
Ingredients
- 1 lb (450g) squid (rings and tentacles)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- Vegetable oil (for frying)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 (14 oz) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt (to taste)
- Black pepper (to taste)
- 1 tablespoon chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Fresh squid is essential for the best taste and texture when preparing calamari, so you should use rings and tentacles that are firm and slightly translucent. The combination of all-purpose flour and cornmeal helps achieve a perfectly crispy coating that locks in moisture during frying. Buttermilk not only tenderizes the squid but also enhances the breading's adherence for an even crunch. When making the marinara sauce, using fresh garlic, crushed tomatoes, and a balanced mix of oregano, basil, and red pepper flakes creates a zesty complement to the fried calamari. Your copycat Calamari from Carrabba's Italian Grill will deliver a delightful contrast of crunchy exterior and tender seafood flavor that rivals the original.
Instructions
- Clean and slice squid into rings and tentacles.
- Pat squid dry with paper towels.
- In mixing bowl, combine flour, cornmeal, salt, black pepper, and cayenne pepper.
- In a separate bowl, pour buttermilk.
- Dip squid pieces in buttermilk, then toss in flour mixture to coat evenly.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Fry coated squid in batches until golden and crisp, about 1-2 minutes per batch.
- Remove fried calamari with slotted spoon or spider strainer; drain on paper towel-lined plate.
- For marinara sauce, heat olive oil in saucepan over medium heat.
- Add minced garlic; sauté until fragrant.
- Stir in crushed tomatoes, oregano, basil, and red pepper flakes.
- Simmer sauce for 10-15 minutes; season with salt and black pepper to taste.
- Plate calamari on serving platter.
- Garnish with chopped fresh parsley and lemon wedges.
- Serve immediately with marinara sauce in small bowls.
Substitution
Calamari from Carrabba's Italian Grill copycat menu delivers a crispy, golden fried seafood appetizer with a tender interior, perfect for recreating a restaurant-quality dish at home. If fresh squid is unavailable, you can substitute with frozen calamari rings, ensuring they are thawed and patted dry before frying to achieve the desired texture. Using panko breadcrumbs instead of cornmeal will give a different crunch but remains a good alternative if cornmeal is not on hand. When frying, maintain the oil temperature between 350degF and 375degF to avoid greasy calamari or uneven cooking. Your serving experience improves by providing lemon wedges and freshly chopped parsley to enhance flavor and presentation.
Tips
Ensure the squid is thoroughly dried before coating to achieve a crisp texture rather than soggy calamari. Maintain the fryer oil temperature steadily at 350degF (175degC) to cook the squid quickly without absorbing excess oil. Fry calamari in small batches to prevent overcrowding, which lowers oil temperature and results in uneven cooking. Your freshly made marinara sauce should simmer long enough to blend flavors but be stirred occasionally to prevent burning on the bottom of the pan.
Nutritions
Calamari from Carrabba's Italian Grill provides a good source of lean protein from squid, which supports muscle maintenance and repair. The coating of flour and cornmeal adds carbohydrates and some dietary fiber, while the deep frying process increases the calorie and fat content, primarily from vegetable oil. The marinara sauce contributes vitamins A and C from tomatoes and antioxidants from herbs like oregano and basil, enhancing the dish's nutritional profile. When enjoying this meal, your intake of protein and essential nutrients is balanced with some added fats, so portion control is key for a healthier option.
Storage
To maintain the crispness of your Carrabba's-style calamari, store any leftovers in an airtight container lined with paper towels to absorb excess moisture, then refrigerate. Reheat the calamari in an oven or air fryer at 375degF (190degC) for about 5-7 minutes to restore its crunchy texture without making it soggy. Keep the marinara sauce separate in a sealed container and warm gently on the stove before serving.
Variation or Alternatives
You can substitute the all-purpose flour and cornmeal coating with panko breadcrumbs for a lighter, crunchier texture. For a flavor twist, marinate the squid in lemon juice and garlic before dipping in buttermilk to enhance the seafood's natural taste. If a healthier option is preferred, consider grilling the squid instead of deep-frying, brushing it with olive oil and seasoning with herbs. To vary the dipping sauce, try a spicy aioli or a tangy lemon-garlic mayo instead of traditional marinara.
Allergies
Your calamari from Carrabba's Italian Grill may pose allergy risks for individuals sensitive to seafood, particularly squid and other shellfish. The breading ingredients include wheat flour and cornmeal, which contain gluten and corn allergens. The buttermilk in the batter can trigger reactions in those allergic to dairy.
Why this recipe?
Calamari from Carrabba's Italian Grill is celebrated for its perfectly crispy texture and tender squid rings seasoned with a blend of Italian herbs and spices. The dish is often paired with zesty marinara sauce that enhances its savory flavor, creating a memorable appetizer experience. You can replicate this crowd-pleaser at home by mastering the balance of coating, frying time, and seasoning to achieve the same satisfying crunch and taste. Making the copycat version not only saves money but also allows you to customize flavors to suit your preference.