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Fried Calamari with Peppers


2 Tbsp.            Olive oil

1/2                   Red onion, thinly sliced

1/2                   Green or orange bell pepper, cut julienne

1/2                   Banana pepper, diced, optional

1/2                   Red pepper, roasted and diced

2 cups             Robert Rothschild Farm Vodka Pasta Sauce

1 lb.                 Calamari, sliced into rings

                        Salt and pepper, to taste

1-2 cups          Flour for dredging

                        Juice of half a lemon


In a sauté pan, heat olive oil. Add red onion, bell peppers and banana peppers and sauté until tender. Add roasted red pepper and sauté for an additional 2 - 3 minutes. Season sauté pepper mixture with salt and pepper. Pour in the Vodka Pasta Sauce over peppers and mix together. Remove from heat. Season the calamari rings with salt and pepper. Dredge the rings in flour and shake off any additional excess flour. Drop the floured calamari into a 325 degrees F oil of a deep fryer. Fry rings for 1 - 2 minutes (do not overcook) and then drain on paper towels. Pour pepper mixture on the plate, top with fried calamari rings and drizzle with fresh lemon juice.

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