Rhode Island Calamari is crispy fried squid tossed in a tangy pepperoncini and white wine sauce, served in a toasted sourdough bread bowl. The contrast of crispy calamari against the acidic, briny sauce makes this a standout appetizer or light main.
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Heat canola oil in a deep pot to 350 degrees F.
In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.
Core out bread and lightly toast the bread bowl. Set aside.
In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.
Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions.
Store leftover fried calamari and sauce separately in airtight containers for up to 2 days. Reheat calamari in a 350°F oven for 5 minutes to restore crispness; warm sauce gently on the stovetop and combine just before serving.
deep pot or heavy-bottomed saucepan · deep-fry or candy thermometer · skillet
Heat canola oil to 350°F in a deep pot. This temperature ensures the calamari fries golden brown and crispy without becoming tough or greasy.
Yes. Prepare the pepperoncini, garlic, and wine sauce up to 1 day ahead and refrigerate. Reheat gently over medium-low heat before tossing with freshly fried calamari.
Fry the calamari only until golden brown and crispy—overcooking toughens it. Cut tubes and tentacles uniformly (1/4-inch thick) so they cook evenly. Toss immediately with warm sauce.
Crispy fried wonton cups, toasted Italian bread rounds, or even polenta work well. The goal is a sturdy, toasted vessel to hold the sauced calamari.
You can oven-fry at 425°F for 8–10 minutes, but fried calamari will not be as crispy. For authentic Rhode Island calamari, deep-frying is essential to the texture and flavor.
