Calamari

Would anyone have a recipe to make calamari. I’ve never made and have never done anything with squid so any suggestions would be great.

CALAMARI SALAD

Although delicious when eaten right away, this salad tastes even better if you have the time to chill it, covered, for 8 hours to allow the flavors to develop, and then bring it to room temperature (about 1 hour).

1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Makes 4 main-course servings.

Crisp Calamari

I got this recipe from:Aline
Yield:6

2 squid, cleaned
2/3 cup flour
2 tsp grated lemon, rind
1/2 tsp salt
1/2 tsp pepper
1 cup vegetable oil
6 lemon, wedges

With sharp knife, cut squid crosswise into rings.

In bowl, combine flour, lemon rind, salt and pepper; add squid rings and tentacles, in batches, and toss to coat.

In skillet, heat oil over medium-high heat; cook squid, turning once, in batches and without crowding, for 2 to 3 minutes or until golden.

Drain on paper towel-lined plate. Serve with lemon wedges.

BAKED MACARONI WITH CALAMARI TOMATO SAUCE

Ingredients:

2 tablespoons olive oil
1 cup chopped yellow onions
2 bay leaves, crushed
1 1/2 teaspoons salt
1/8 teaspoon cayenne
1 teaspoon red pepper flakes
3 cups chopped, peeled, and seeded canned or fresh tomatoes
2 tablespoons tomato paste
1 teaspoon chopped garlic
1 cup dry white wine
7 cups water
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon sugar
3/4 pound cleaned calamari, tentacles and bodies, cut into rings
1/8 teaspoon vegetable oil
1 pound ditalini or small elbow macaroni
1/2 cup Kalamata olives, pitted and halved
1 cup fine dried bread crumbs
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

In a medium-size saucepan, heat the olive oil over medium-high heat. Add the onions, bay leaves, 1/2 teaspoon of the salt, the cayenne, and pepper flakes. Cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, garlic, wine, 1 cup of the water, the basil, parsley, and sugar. Stir to mix. Bring to a boil, reduce the heat to medium, and simmer until thick, for 45 minutes. Add the calamari and simmer for 12 minutes.

Preheat the oven to 350°F.

In a large saucepan over high heat, combine the remaining 6 cups water, 1/2 teaspoon of the salt, and the vegetable oil. Bring to a boil, then add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. Drain and rinse under cool water. Pour into a 2-quart baking dish. Pour the calamari sauce over the macaroni and stir to mix. Arrange the olives over the top of the macaroni.

In a small mixing bowl, combine the bread crumbs with the remaining 1/2 teaspoon salt, the black pepper, and extra-virgin olive oil. Mix well and sprinkle over the olives.

Bake until the bread crumbs are golden brown, about 30 minutes. Serve hot.

Yield: 8 servings

B-man :smiley:

CREOLE CALAMARI WITH SMOKED TOMATO SAUCE AND OLIVE SALAD

Ingredients:

2 pounds Roma tomatoes, cored and cut in half
1/2 cup plus 2 tablespoons olive oil
Salt
Freshly ground black pepper
2 cups chicken stock
1 cup black olives, sliced
1 cup green queen size stuffed olives, sliced
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons small diced celery
2 tablespoons chopped parsley
1 pound calamari, thawed, cut into 1/4-inch slices
1/2 cup buttermilk
Essence ( see recipe below )
1 cup masa flour
1 cup flour
2 ounces grated Parmigiano-Reggiano cheese

In a mixing bowl, toss the tomatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Place the tomatoes on the smoker rack and smoke for 15 minutes.

Remove from the smoker and place both the tomatoes and tomato juice in a medium saucepan. Add the chicken stock. Bring the liquid to a boil and reduce to a simmer.

Cook for 30 minutes. Using a handheld blender, puree the sauce until smooth. Strain and season with salt and pepper. Keep warm. In a mixing bowl, combine the olives, shallots, garlic, celery, parsley, black pepper and the 1/2 cup of the olive oil. Mix well.

In a mixing bowl, marinate the cut calamari in the buttermilk with 2 tablespoons Essence, allow to sit for 20 minutes.

Combine the masa and flours together with the remaining Essence. For olive salad, combine all the ingredients together and set aside. Dredge the marinated calamari in the flour mixture and sift to remove any excess.

Place dredged calamari in the fryer basket and deep fry until slightly golden in color, about 2 to 3 minutes. Stir constantly to prevent from sticking together.

Remove from the fryer and drain on a paper-lined plate. Season with Essence.

To serve, spoon the sauce in the center of a large platter. Place the calamari on top of the sauce. Mound the olive salad on top of the calamari.

Garnish with the cheese.

Yield: 4 servings


ESSENCE

Ingredients:

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Yield: about 1 1/2 cups

B-man :smiley:

FRIED CALAMARI

Ingredients:

1 pound fresh cleaned squid, or thawed if frozen
2 cups buttermilk
1/3 cup Essence (see below)
1 cup masa harina (see below)
1 cup all-purpose flour
6 cups vegetable oil, for frying
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup finely grated Parmesan

Cut the body sacs of the squid into 1-inch rings and trim the tentacles as necessary.

In a mixing bowl, combine the buttermilk with 1/4 cup Essence. Place the squid pieces in the buttermilk mixture and allow to marinate for 30 minutes. Combine the masa harina and flour with the remaining 2 tablespoons of Essence in a clean mixing bowl or baking dish.

Heat the oil in a medium, heavy stockpot to 350 degrees F.

Dredge the marinated squid in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully slip the squid into the hot oil, and cook, turning occasionally, until evenly cooked and golden, about 2 to 3 minutes. With a slotted spoon remove from the pot and drain on paper towels.

Place the calamari on a platter and season, to taste, with salt and pepper. Serve immediately with the Skordalia.

Yield: 4 servings
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ESSENCE

Ingredients:

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.


Note: masa harina

Hominy (a type of corn) treated with lime and ground to a meal called masa. When dried, it is referred to as masa harina. Traditionally used for making corn tortillas.

Season: available year-round

How to store: In the refrigerator in an air-tight container for up to 6 months.

B-man :smiley:

GRILLED CALAMARI

Ingredients:

1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
2 teaspoons fresh oregano leaves
2 cloves garlic, peeled and smashed
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
8 new potatoes, cut in 1/2
1 small loaf focaccia bread, sliced
Green and Nicoise olives, pitted and chopped
Essence (see recipe below)
Chopped parsley, garnish
Lemon wedges, garnish

Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.

In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.

Preheat the grill to high heat.

Cook potatoes in boiling salted water until tender. Drain and set aside.

With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter.

Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired.

Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side.

Yield: 4 to 6 appetizer portions


ESSENCE

Ingredients:

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Yield: about 1 1/2 cups


B-man :smiley:

GRILLED STUFFED CALAMARI WITH ROASTED POBLANO SAUCE

Ingredients:

4 each (1/2 pound to 3/4 pound) whole calamari, large
2 tablespoons. minced shallots
1 tablespoon minced garlic
1/2 cup chopped leeks, white part only
1/2 cup goat cheese
1 roasted red pepper, diced small
1/4 cup bread crumbs
Salt and pepper
2 tablespoons olive oil

ROASTED POBLANO SAUCE:

2 green Poblanos, roasted, peeled, seeded, and diced
1 tablespoon minced garlic
1 cup mayonnaise (homemade or prepared)
Juice of one lemon
Salt and pepper
1/2 cup snipped chives
1/2 red and yellow brunoise peppers

Preheat the grill. For sauce; combine the roasted Poblano peppers and garlic in a food processor and puree until smooth. Add the mayonnaise, lemon juice and season with salt and pepper. Strain through a chinois and set aside. For stuffed calamari, preheat your grill. Chef will demo the calamari. In a saute pan sweat off the shallots, garlic, and leeks. Season with salt and pepper. Set aside and cool.

Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs together. Mix in the sauted mixture and reseason. Stuff each calamari tube with the filling until nice and plump. Rub each stuffed tube with a little oil to prevent from sticking on the grill.

Grill each tube for 1-2 minutes on each side, thus leaving grill marks on each side. To assemble, cut each tube into five nice pieces on the bias. Spoon a nice amount of the sauce on the bottom of the plate and arrange the calamari on top. Garnish with snipped chives and brunoise of red and yellow peppers with creole spice on the rim.

Yield: 4 servings

B-man :smiley:

KICKED UP CALAMARI WITH CREOLE OLIVE SALAD

Ingredients:

1 pound cleaned squid (thawed if frozen), bodies cut into 1-inch rings, tentacles trimmed
2 cups buttermilk
1/4 cup plus 2 tablespoons Essence (see recipe below)
2 tablespoons hot sauce
1 cup masa harina (available in Latin markets and many supermarkets)
1 cup bleached all-purpose flour
Vegetable oil, for deep-frying
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
Creole Olive Salad

In a bowl, mix the buttermilk with 1/4 cup of the Essence and the hot sauce. Add the squid and marinate for 30 minutes to 1 hour at room temperature. In a shallow dish, combine the masa harina and all-purpose flour with the remaining 2 tablespoons Essence. Into a large, deep pot or deep fryer, pour enough oil to come halfway up the sides and heat to 360 degrees F.

In batches, remove the squid from the buttermilk mixture and dredge in the flour mixture, shaking to remove any excess flour. Without crowding, carefully add the squid to the hot oil and deep-fry, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.

To serve, place the calamari on plates, sprinkle with the Parmesan, and top with the olive salad.

Yield: 4 to 6 appetizer servings


ESSENCE

Ingredients:

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Yield: about 1 1/2 cups

B-man :smiley:

SKORDALIA WITH FRIED CALAMARI

Ingredients:

1 large Yukon Gold potato, peeled and cut into 1-inch dice
2 thick slices stale, homemade-style white bread
6 cloves garlic, peeled and smashed
1 teaspoon salt
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1/2 cup olive oil
Fried Calamari

Place the potato in a small saucepan and cover with lightly salted water by 1/2-inch. Bring to a boil and cook until tender. Drain and let cool.

Soak the bread well in water. Squeeze out the water and tear the bread into small pieces to form large wet bread crumbs. Set aside.

Place the garlic in a bowl and mix with the salt to form a paste. Add the potatoes, vinegar, and lemon juice, and mash well. Add the wet bread crumbs and mash to make a smooth paste.

Gradually add the oil, mixing constantly, to form a thick sauce. Continue to beat until the sauce is thick enough to hold its shape. Adjust seasoning, to taste, with salt and lemon juice. Spoon into a decorative bowl and serve at room temperature with Fried Calamari.

B-man :smiley:

STIR-FRIED CALAMARI

Ingredients:

1 pound calamari tubes, julienned
1 cup julienned carrots
1 cup julienned yellow squash
1 cup julienned red cabbage
1 cup julienned zucchini
1/2 cup sprouts
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro
Salt and black pepper
1 cup chopped peanuts
2 teaspoons sesame oil

Preheat wok. Heat peanut oil until smoking. Add vegetables and stir-fry until slightly tender, stirring constantly. Add calamari, garlic, and sprouts, stirring constantly. Add remaining ingredients and continue stir-frying for 2 to 3 minutes. Add the sesame oil. Adjust seasoning if needed.

B-man :smiley:

Here is another 2 recipes for Calamari:

https://recipesecrets.net/recipeBB/viewpost.10039.html#10039
https://recipesecrets.net/recipeBB/viewpost.10041.html#10041

B-man :smiley:

Stuffed Calamari on the Grill

The secret to this appetizer is fresh calamari. So always grill your fishmonger to be sure that you’re buying the absolute best.

Ingredients:

8 small whole calamari (about 1 pound)

Stuffing:

4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 cup finely chopped sun-dried tomatoes
1 cup toasted bread crumbs
1 tablespoon fresh thyme leaves
4 scallions, thinly sliced
1/4 cup roughly chopped Italian parsley
Salt and pepper
4 tablespoons extra-virgin olive oil
4 plum tomatoes, chopped into 1/4-inch dice
1 bunch chives, chopped

  1. Remove the tentacles and clean the calamari, leaving the bodies whole. Set the tentacles aside. Place the calamari in an 8-quart pot and cover with water. Bring to a boil over high heat. Cook for 1 hour or until quite tender. Drain and cool.

  2. Make the stuffing. Heat the olive oil in a 10- to 12-inch sauté pan until smoking. Add the garlic and sun-dried tomatoes and sauté until light golden brown, about 30 seconds. Add the bread crumbs and continue cooking until well mixed. Allow to cool then stir in the thyme, scallions and parsley.

  3. Preheat the grill or broiler.

  4. Stuff the cooled calamari with the bread crumb mixture and season with salt and pepper. Brush the stuffed calamari and tentacles with 1 tablespoon of the oil and grill or broil until nicely charred, about 10 minutes, turning once.

  5. While the calamari grills, place the tomatoes, remaining 3 tablespoons olive oil and the chives in a small mixing bowl, and season with salt and pepper. Arrange the calamari on a platter, top with spoonfuls of the tomatoes and serve.

B-man :smiley: