CALAMARI IN A CREAMY WHITE WINE SAUCE
This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!
Provided by NUKA1
Categories World Cuisine Recipes European Italian
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
- Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 1229.5 calories, Carbohydrate 104.3 g, Cholesterol 417.3 mg, Fat 67.2 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 32.5 g, Sodium 306 mg, Sugar 6.9 g
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.
LINGUINI WITH CLAMS, MUSSELS, ROCK SHRIMP AND CALAMARI IN SPICY TOMATO SAUCE
Steps:
- In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately.
BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS
Steps:
- To make the calamari:
- Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
- To make the sauce:
- Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
- Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
- Deliciouso!
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
CALAMARI WITH TOMATO SAUCE
Our family always has this on Christmas Eve as one of the seven fish dishes typically served.
Provided by ELEANOR1052
Categories Seafood Shellfish Octopus and Squid
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g
CALAMARI IN TOMATO WHITE WINE SAUCE
A wonderful way to cooking up calamari. Serve with a nice crusted bread to soak up all the wonderful juices. Comes with instruction on how to clean fresh calamari
Provided by Abby Girl
Categories Very Low Carbs
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Holding calamari tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard "pen" (long clear plastic-like skeleton) from centre of tubes.
- On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tentacles attached on ring on top. Squeeze hard beak from centre of tentacles and discard.
- Cut tubes crosswise into 1/2" wide rings; pat dry.
- In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add wine and hot pepper flakes; cook for 1 minutes.
- Add tomatoes; bring to a boil. Reduce heat and simmer for 5 minutes.
- Add squid; simmer until tender, about 3 - 5 minutes. Sprinkle with salt.
- Note: fresh tomatoes could be used.but the sauce would need to cook down probably 10 minutes more.
Nutrition Facts : Calories 138, Fat 7.4, SaturatedFat 1.1, Cholesterol 88.1, Sodium 22.2, Carbohydrate 6.2, Fiber 1, Sugar 2.7, Protein 6.7
J. BALDWIN'S CALAMARI WITH BEURRE BLANC SAUCE:
I am a calamari lover !!! I begged Jeff for years to make this in his culinary classes but it took him 2 years to finally give it up. This is the best calamari you will ever eat and I am SO glad I can finally make it at home and impress friends and family. Thanks Jeff !!! When I cannot find calamari steaks, I buy a 10 oz box of Trader Joe's lightly breaded calamari rings and it is still awesome .. Enjoy !!!
Provided by Polly W
Categories Squid
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Beurre Blanc Sauce:.
- In medium saucepan add 1 Tbs olive oil on medium heat, add shallots, black peppercorns and bay leaves.
- Saute 2 minutes, addlemon juice, wine and cream.
- Let reduce by half.
- TURN HEAT DOWN TO LOWEST SETTING.
- Cut butter into squares. wisk into sauce 2 cubes at a time until all butter is gone. Please take your time with this step!
- Season with salt and pepper.
- Reserve sauce in cool area.
- Pre-pare calamari:.
- Cut Calamari into strips and coat with drakes breading flour.
- Set fry oil at 375- use deep fry pan or fry daddy with at least 3-4 inches of canola oil.
- Fry Calamri 3-4 minutes until golden.
- warm sauce- add capers,tomatoes and scallions.
- add fried calamari and toss together.
- Serve on large platter and enjoy !
SHRIMP AND CALAMARI IN GARLIC SAUCE
Juicy and easy Shrimp and Calamari recipe for a quick meal.
Provided by Viola Gonsalves
Time 30m
Yield Serves 1
Number Of Ingredients 11
Steps:
- In a pan heat 2 olive oil, add garlic, shrimps and calamari. sauté for 5 minutes until you get aroma from the mixer. Add coriander, crushed red chilly, white wine and salt. Fry for another 3 minutes or until the calamari and shrimps are done. ( Note do not over cook calamari as it gets rubbery ). Remove the shrimp and calamari mixer in a serving plate.
- Next in the same pan with remaining leftover oil and juices of the shrimp and calamari mixer add the 1 tbs olive oil, carrots and spring onions. Sauté for 2 minutes or less and remove on the serving plate along with the shrimp and calamari.
- Place the Olives and Avocado on the plate and you are ready to go. Enjoy
CALAMARI IN RED WINE AND TOMATO SAUCE
Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
Provided by NCANGELONE
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 10
Steps:
- Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
- In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
- Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g
CLAMS IN WHITE WINE SAUCE
Make and share this Clams in White Wine Sauce recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet. Add garlic and shallots saute until tender. Add wine and oregano. Simmer 4 minutes.
- Add clams and heat just until they open. Discard any that do not open.
LINGUINE WITH CALAMARI AND GARLIC
Categories Garlic Pasta Shellfish Basil Squid White Wine Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
- Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
- Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates and serve.
CALAMARI IN CREAMY WINE SAUCE
If you love calamari, you will LOVE this one! Light, flavorful and super delicious! I sub 1/2 and 1/2 for the cream and still love it as much! The original recipe was for 1/2 pound of pasta but I increase the pasta to 1 pound without increasing the other ingredients because my family doesn't like things as "saucy". If yours does, either 1/2 the pasta or double the sauce!
Provided by RedVinoGirl
Categories One Dish Meal
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
- Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 537.8, Fat 19.8, SaturatedFat 9.4, Cholesterol 135.9, Sodium 102, Carbohydrate 65.1, Fiber 3, Sugar 3, Protein 18.9
CALAMARI IN TOMATO SAUCE
Make and share this Calamari in Tomato Sauce recipe from Food.com.
Provided by BrendaM
Categories Squid
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut calamari into small strips.
- Place in saucepan and cook over medium heat for 15 minutes (do not add water) Drain all but 1 cup of liquid.
- Add oil, garlic, chili pepper, sauce, parsley and salt.
- Cover and simmer for 25 minutes.
- Add wine and cook for an additional 5 minutes.
- Adjust seasonings to taste.
- Serve over cooked rice or noodles.
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