Baked Calamari (Gluten-Free)

Calamari fritti instantly transports us back to the seaside in Puglia. There's nothing better than fresh calamari that's lightly coated, fried until golden, and finished with a generous squeeze of lemon.

For our version, we keep it naturally gluten-free by using fine rice flour, which creates an incredibly light, crisp coating without overpowering the delicate seafood. Simple, fresh, and full of coastal Italian flavour, this is the kind of recipe that reminds us of our summers by the sea.

Prepare the Calamari:
If needed, clean the calamari by removing the head, innards, beak, and clear cartilage. Slice the bodies into ½-inch rings and keep the tentacles whole. Pat everything completely dry with paper towel to help the coating stick and ensure a crisp fry.

Coat:
In a large bowl, combine the rice flour, calamari, cherry tomatoes, Kalamata olives, fresh fennel, olive oil, salt and black pepper. Toss everything together until the calamari is lightly coated and all the ingredients are evenly combined.

Bake:
Transfer everything to the prepared baking tray and spread into an even layer. Bake for 12–15 minutes, at 180 - 200°C, turning the calamari halfway through, until cooked through and lightly golden.

Drain:
Transfer to a wire rack or paper towel-lined tray and immediately season with flaky sea salt.

Serve:
Serve immediately with plenty of fresh lemon wedges while hot and crispy. Perfectly paired with a chilled glass of Gratsi White Wine.