Gluten-free Crispy Fried Calamari with Spicy Marinara

• 3 Tablespoons Olive Oil
• 3 cloves Garlic, Thinly Sliced
• 1/2 teaspoons Red Pepper Flakes, Or More To Taste
• 15 whole Peeled Tomatoes
• 1- 1/4 cup Sweet White Rice Flour
• 1 teaspoon Kosher Salt
• 1- 3/4 cup Gluten Free Beer
• Oil, For Frying
• 3/4 pounds Small Squid, Cleaned, Bodies Cut Into 1/2-inch Thick Rings
• 3 Tablespoons Cornstarch
• Lemon Wedges, To Serve

1. For the spicy marinara dipping sauce, in a medium pot over medium heat, add olive oil, garlic and red pepper flakes.
2. Toast for 23 minutes until garlic is golden.
3. Add tomatoes and simmer for another 5 minutes.
4. Transfer the contents to a blender and puree on high.
5. Put sauce back into the pot and simmer on low heat until sauce thickens slightly.
6. Set aside.
7. For the calamari, in a medium mixing bowl, whisk together rice flour, kosher salt and beer until smooth.
8. Set aside.
9. In a large pot fitted with a thermometer, heat oil over medium heat.
10. While oil is heating, pat squid dry with a paper towel and toss squid with cornstarch in a medium bowl.
11. Add squid rings and tentacles to the batter.
12. When oil reaches between 350-375 degrees F, carefully add about 8 pieces of batter-coated squid to the pot.
13. Stir carefully with a slotted spoon until golden and crispy, about 1 to 1 1/2 minutes.
14. Transfer to a paper-towel-lined sheet pan and continue to fry in batches.
15. When squid is done, pile on a serving platter and serve with warm spicy marinara for dipping and a few lemon wedges on the side.

olive oil, garlic, red pepper, tomatoes, sweet white rice flour, kosher salt, rings, cornstarch, lemon wedges

Taken from tastykitchen.com/recipes/appetizers-and-snacks/gluten-free-crispy-fried-calamari-with-spicy-marinara/ (may not work)