Calamari Provencale Recipes

Steps:

• Place squid in large nonaluminum bowl and cover with milk; let stand 3 hour; remove squid and discard milk.
• Add eggs to squid and toss to coat.
• Combine flour,1 1/2 teaspoons salt,and 1/2 teaspoon white pepper in medium bowl.
• Dip squid into flour mixture, coating completely, shaking off any excess.
• Arrange in single layer on baking sheet or tray.
• Pour oil into a large saucepan or deep fryer and heat to 375 degrees.
• Add squid in batches and deep fry until golden on all sides; drain well on paper towels.
• Melt 1/2 cup butter with parsley and 1/4 teaspoon garlic in large skillet over medium-high heat.
• Add fried squid and saute 3 to 4 minutes.
• Transfer to a heated platter and keep warm.
• Melt remaining butter in large skillet over high heat.
• Add tomatoes,onion,mushrooms,lemon juice, vermouth, garlic,thyme and seasonings and cook 3 minutes.
• Spoon sauce over squid and serve.

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.

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.

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.