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  • 4 cups canola oil
  • 4 ounces olive oil
  • 4 ounces butter
  • 1 cup sliced pepperoncini
  • 1/2 cup chopped red onion
  • 1/4 cup minced garlic
  • 1/2 cup white wine
  • 1/4 cup clam juice
  • 1 teaspoon crushed red pepper
  • 1 round loaf sourdough bread
  • 1/2 teaspoon cornstarch
  • 2 cups all-purpose flour
  • 1 tablespoon seasoning salt
  • 1/2 teaspoon cayenne
  • 12 ounces calamari, tubes and tentacles, cut in 1/4-inch thick
  • 3 ounces diced Roma tomatoes
  • 3 ounces chopped scallions


  • 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.

Categories: Appetizer  Main Dish  Seafood 
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