Serves 4 to 6


  • 1 jar Monte Bene Garlic Marinara pasta sauce
  • 1 1/2 pounds baby squid
  • 5-6 cups vegetable oil
  • 1 1/2 cup all-purpose flour
  • 1/2 semolina
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 lemons, cut into wedges


Rinse the squid well in cold water. Cut the bodies into ½ inch rings and tentacles left whole. In a deep pot, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil to 325 degrees. Meanwhile, combine the all-purpose flour, semolina, paprika, salt, and black pepper in a bowl. Mix well. Dip the squid into the mixture and coat thoroughly. Carefully lower into the hot oil. Gently move the calamari pieces back and forth. Let them fry until golden brown. Remove all the calamari and let drain on a paper-towel-lined plate. Plate and serve with Monte Bene Garlic Marinara pasta sauce and lemon wedges.