CALAMARES A LA VINAGRETA (CALAMARI IN VINAIGRETTE)
A very light and elegant salad. Serve with crusty french bread and wine for a Mediterranean feast! Also popularly served as an appetizer or "tapa."
Provided by canarygirl
Categories Squid
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Finely dice onion, tomato and peppers.
- Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
- Toss all ingredients in a bowl and chill for an hour before serving.
- For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
- Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.
CALAMARI ON PASTA
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
- Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
- Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
- Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.
CALAMARES A LA ROMANA FRIED SQUID WITH AIOLI
Steps:
- Fill a deep pot halfway with the oil and heat to 350 degrees F.
- Dredge squid in Flour Mix and deep fry until golden color. Add salt, to taste. Serve with Aioli.
- Mix all the ingredients.
- Put garlic, water, lemon juice and 1/2 cup olive oil in mixing bowl. Add the remaining olive oil slowly until emulsifies. If too thick, add more water.
CALAMARI
This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!
Provided by bluebayou
Categories World Cuisine Recipes European Italian
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
- In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
- Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 5.2 g, Cholesterol 111.8 mg, Fat 66.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.7 g, Sodium 254.1 mg
CALAMARI
Tapas is easy but so impressive - this is a perfect recipe to wow your friends at dinner parties. Match with a glass of Campo Viejo Rose 2008 - it's a lovely pairing.
Provided by natalielobel
Time 15m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut the squid into rings or strips and separate the tentacles. Place in a bowl with the milk and garlic for a couple of hours.
- Mix all the dry elements of the batter together in a bowl. When ready to cook, take a suitable pan and fill it 1/3 with oil. Heat but do not let the oil smoke. If you have a thermometer heat to 200 degrees C. If you do not have a thermometer place a small cube of white bread in the pan. If it browns in 5 to 10 seconds the oil is at the correct temperature.
- When ready, mix the icy lemonade with the egg and then into the dry batter ingredients. It should resemble melted ice cream.
- Dust each piece of the squid in flour, then into the batter, shaking off the excess. Carefully drop into the oil and cook for approx 2 minutes until golden. Cook as much as you can cope with at a time, but do not overfill the pan. When golden remove onto kitchen towel to drain.
- Serve with lemon, salt and pepper.
CALAMARI MARINARA
Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h11m
Yield 4
Number Of Ingredients 15
Steps:
- Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
- Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
- Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.
Nutrition Facts : Calories 806.4 calories, Carbohydrate 117.8 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 11.9 g, Protein 53.4 g, SaturatedFat 1.7 g, Sodium 921.2 mg, Sugar 5.8 g
EASY CALAMARI CAJUN STYLE WITH LIME VINAIGRETTE
Very quick, tasty and simple to make. Can also be used with prawns (shrimp) or fish fillets. Garnish with lemon wedges. Simply delicious
Provided by An_Net
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Calamari:.
- Slice squid tubes in to rings.
- Combine flour and cajun seasoning in a ziploc bag and toss.
- Deep fry for 30/40 seconds.
- VINAIGRETTE:.
- In a food processor, process everything except the oil.
- Slowly drizzle in the oil until emulsified.
- Add chopped coriander.
- Place into a bowl for 30mins for the flavours to develop.
- Serve on the side or drizzle some of the vinaigrette over the calamari.
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