Crispy Calamari Lemon And Maitake Salad Over Arugula Recipes

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CRISPY CALAMARI, LEMON AND MAITAKE SALAD OVER ARUGULA

Provided by Melissa Clark

Categories     weekday, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12



Crispy Calamari, Lemon and Maitake Salad Over Arugula image

Steps:

  • To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves. Whisk in the olive oil.
  • To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the squid and lemon slices in the cornmeal mixture.
  • Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt. Repeat with the squid, followed by the lemon slices.
  • In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing. Add the Parmesan and toss gently once more. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 1 gram

1 tablespoon lemon juice
1 teaspoon kosher salt, more for seasoning
1/2 teaspoon ground black pepper, more for seasoning
1/4 cup extra virgin olive oil
1/2 pound squid, rinsed and patted dry
1 lemon, plus additional wedges for garnish
1/4 cup fine cornmeal
1/4 cup all-purpose flour
Olive oil, for frying
1/4 pound maitake mushrooms, cut into bite-size pieces
8 cups baby arugula
1 ounce Parmesan, shaved

CALAMARI SALAD

This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12



Calamari Salad image

Steps:

  • Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.

Nutrition Facts :

2-1/2 pounds cleaned fresh or frozen calamari (squid), thawed
1/2 cup olive oil
3 anchovy fillets, minced, optional
2 teaspoons minced fresh Italian parsley
1 garlic clove, minced
1/2 cup dry white wine or dry vermouth
1 can (8 ounces) mushroom stems and pieces, drained, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup pitted Italian olives, sliced
3 tablespoons lemon juice

GRILLED CALAMARI WITH ARUGULA

Categories     Salad     Backyard BBQ     Lemon     Squid     Arugula     Summer     Grill     Grill/Barbecue     Healthy     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 7



Grilled Calamari with Arugula image

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  • Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies, if attached, and reserve. Cut each squid body lengthwise along "seam" and open flat. Score large squid, including flaps, lengthwise with a sharp knife, making cuts close together (about 1/8 inch apart like ridges on rigatoni) and being careful not to cut through squid, then halve squid bodies crosswise.
  • Squeeze enough juice from 2 lemons to measure 1/4 cup. Cut remaining whole lemon into wedges.
  • Whisk together lemon juice, oil, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until combined well and transfer 1/4 cup dressing to a large shallow bowl, reserving remainder. Add squid to dressing in shallow bowl, tossing to coat, and marinate at room temperature, turning once, 10 minutes.
  • Thread 2 skewers through each squid body, near opposite sides of body (to keep squid flat during grilling). Thread all the flaps onto 1 or 2 skewers. Thread all tentacles crosswise (through thickest part) onto skewers, without crowding, letting tentacles dangle. Discard marinade.
  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill squid on a lightly oiled grill rack, uncovered, turning once, until they just turn opaque, 1 to 1 1/2 minutes total. Transfer to a cutting board and remove skewers. Cut squid bodies lengthwise into 1 1/2-inch-thick strips. Halve strips crosswise if using larger squid.
  • Toss squid with 3 tablespoons reserved dressing and salt and pepper to taste in a clean bowl. Toss arugula in another bowl with just enough of remaining dressing to coat, then season with salt and pepper. Divide arugula among 4 plates and top with squid. Serve with lemon wedges.

1 1/2 pounds cleaned squid
3 lemons
1/2 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 pound arugula, coarse stems discarded
Special Equipment
15 to 20 (10- to 12-inch) wooden skewers, soaked in cold water 1 hour

SAUTEED CALAMARI SALAD

Provided by Ming Tsai

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13



Sauteed Calamari Salad image

Steps:

  • In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari quickly around and cook only 2-3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula. In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to a boil then add to salad and mix well. Check for seasoning and serve.
  • Wine Recommendation: Egerie, Champagne Brut, Pannier, 1990

1/2 cup fresh lime juice
1/3 cup fish sauce
1 tablespoon sugar
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
3 each Thai bird chiles, minced
1/4 cup minced cilantro
1/4 cup thinly sliced mint
1/4 cup thinly sliced Thai basil
2 pounds fresh calamari, cleaned and cut into 1/2 inch rings, slice head in half lengthwise
2 large, ripe tomatoes, medium dice
2 pounds washed arugula in a large salad bowl
Baguette croutons for garnish

GRILLED CALAMARI AND ARUGULA SALAD

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16



Grilled Calamari and Arugula Salad image

Steps:

  • For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
  • For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

1/4 cup fresh grapefruit juice
1 1/2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Pinch red chili flakes
1 clove garlic, peeled and finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
1 small bunch fresh parsley, chopped (about 1/3 cup)
Sea salt
1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
Freshly ground pepper
4 handfuls baby arugula
1 pink grapefruit, segmented
1/2 bulb fennel, shaved very thinly on a mandolin

WARM CALAMARI SALAD

I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.

Provided by Chef John

Categories     Salad     Seafood Salad Recipes

Time 17m

Yield 4

Number Of Ingredients 13



Warm Calamari Salad image

Steps:

  • Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
  • Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
  • Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
  • Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 32.7 g, Cholesterol 230.1 mg, Fat 28.6 g, Fiber 5.7 g, Protein 24.3 g, SaturatedFat 4.8 g, Sodium 801.2 mg, Sugar 2.3 g

1 pound cleaned calamari (tubes and tentacles)
1 tablespoon vegetable oil
½ teaspoon red pepper flakes, plus a pinch for garnish
½ teaspoon chipotle chile powder
1 pinch cayenne pepper
1 teaspoon packed light brown sugar
1 jalapeno chile pepper, seeded and sliced
1 teaspoon kosher salt
4 cups baby arugula, lightly packed
1 (15 ounce) can cooked white beans, rinsed and drained
⅓ cup olive oil, plus more for drizzling
3 tablespoons fresh lemon juice, plus more for drizzling
salt and freshly ground black pepper to taste

WARM CALAMARI SALAD WITH TOMATO AND ARUGULA

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 9



Warm Calamari Salad With Tomato And Arugula image

Steps:

  • Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
  • Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 892 milligrams, Sugar 4 grams

4 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 1/2 pounds cleaned squid, bodies slit open
1/2 cup white wine
Salt and freshly ground pepper to taste
6 tablespoons fresh lemon juice
1 vine-ripened tomato, cut into 8 wedges
4 tablespoons chopped Italian parsley
2 bunches arugula, washed and stemmed

CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI

Absolutely yum! Do not overcook calamari otherwise it will be rubbery. Stick to the time frame below and you will be okay!.

Provided by ozzygirl

Categories     Squid

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Crumbed Calamari With Lemon and Garlic Aioli image

Steps:

  • Line a baking tray with baking paper.
  • Cut calamari into 1 cm thick rings.
  • Place flour, salt & pepper into a bowl, mix through.
  • Beat eggs and water in a separate bow.
  • Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
  • Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
  • Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
  • Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
  • Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
  • Serve calamari with the garlic/lemon aioli, chips and salad.

Nutrition Facts : Calories 327.5, Fat 5.1, SaturatedFat 1.5, Cholesterol 304.3, Sodium 283.2, Carbohydrate 50.5, Fiber 1.5, Sugar 3.3, Protein 19.5

750 g cleaned calamari, hoods
1 cup plain flour
3 eggs
2 tablespoons cold water
4 cups corn flake crumbs or 4 cups breadcrumbs
vegetable seasoning
canola oil, for deep frying
egg mayonnaise
lemon
crushed garlic
salt & pepper

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