Savage Basic ep2: Calamari & Marinara Sauce

For the Marinara Sauce:

1. Dice the small yellow onion and mince the 10 cloves of garlic.
2. In a pot or saucepan, heat 1/4 cup olive oil over low heat.
3. Add the diced onion and minced garlic and 'salute' (sauté) until fragrant and softened.
4. Stir in 1 tsp red chili flakes.
5. Add the 28 oz can of peeled tomatoes, a pinch of salt, 1 tsp black pepper, 1 tsp oregano, 1 bundle of basil, and 1/2 tsp sugar.
6. Bring the sauce to a simmer, then reduce heat to medium-low or low.
7. Let the sauce 'salute' (simmer) for 35 to 45 minutes, or until it thickens to your desired consistency.

For the Calamari:

1. Clean and prepare the 1.5 lb squid, cutting into rings if not already.
2. In a bowl, soak the squid in 1 1/3 cup buttermilk.
3. In another bowl, combine 2 cups AP flour, 2/3 cup cornstarch, 2 tsp lemon pepper, 1 tsp onion powder, 1 tsp garlic powder, a pinch of salt, a pinch of black pepper, and a pinch of red chili flakes.
4. Dredge the buttermilk-soaked squid pieces thoroughly in the flour mixture, ensuring they are fully coated.
5. Heat neutral oil in a deep fryer or large pot to 350F (175°C).
6. Fry the coated calamari in batches for 2-3 minutes, or until golden brown and crispy.
7. Remove from oil and drain on a wire rack or paper towels.