FRIED CALAMARI
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
- Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CRISPY FRIED CALAMARI & AïOLI
Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think
Provided by Esther Clark
Categories Starter
Time 20m
Number Of Ingredients 10
Steps:
- Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
- For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
- Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.
Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
FRIED CALAMARI
Fried calamari is one of my favorite recipes, simple to make and tastes delicious.
Provided by John Craig
Categories Appetizers and Snacks Seafood
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
- Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
- Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 79.8 g, Cholesterol 214.1 mg, Fat 11.6 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 488.2 mg, Sugar 3.3 g
DEEP FRIED CALAMARI (SIMPLE)
This is so easy! Just like the restaurants in Spain! The coating is crispy though not overbearing, and the calamari will be tender. The trick here is that the Calamari needs to be cooked either super quick, or for a long time on a simmer for it to be tender. If you like fried calamari, you are going to love this recipe! Makes 2 mains or 4 appetizer portions
Provided by canarygirl
Categories Squid
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Dredge calamari rings in corn starch and shake off excess.
- The rings may be prepared in advance up to this point, and refrigerated.
- Heat oil to fairly high heat.
- Deep fry rings about 1 minute or until golden.
- Drain on paper towels, and sprinkle lightly with salt.
- Serve with lemon wedges and garlic mayo or marinara sauce for dipping.
Nutrition Facts : Calories 191.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 176.2, Sodium 36.1, Carbohydrate 31.5, Fiber 0.3, Protein 11.9
LIGHT AND CRISPY CALAMARI WITH FRIED LEMONS
Calamari is one of our favorite seafood dishes. They are crispy light bites of ocean candy and teach the essential technique of a quick dredge and deep-fry. It's very similar to fried chicken with a soak in dairy, which does a few important things. It sweetens the taste of fresh seafood by sucking out the strong ocean flavors that some don't like. It also creates the base of the crunchy batter by clinging to the cornmeal to make a phenomenal crust. And also like fried chicken, you can double dredge by running the crust through the cream, flour and cornmeal a second time. This technique also works with fish sticks, clams, oysters and cuttlefish. It's basically great for small bits of meat or seafood that need a crispy crust. Pair this with tomato sauce or some tartar sauce for a great starter or snack.
Provided by Jet Tila
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the calamari, clean the squid. To clean a whole squid, separate the head and tentacles from the body. With a paring knife, cut between the eyes and the tentacles, discarding the eye portion. In the center of the tentacles, push out a little round bead with the hard beak and discard it; reserve the tentacles. For the body section, peel off the flaps and the dark-colored membrane. Remove the quill, the plastic-like bone. Squeeze out the innards like squeezing out toothpaste. Rinse the tentacles and body sections and dry well. Cut the body sections into nice rings. Leave the legs intact.
- Whisk the heavy cream and eggs together in a medium-size bowl and season with salt and pepper. Add the squid, onion and lemon and refrigerate for 45 minutes to 1 hour.
- To make the dredge mix, combine the flour, cornstarch, cornmeal, paprika, salt and pepper in a separate bowl.
- Pour the oil into a heavy 5-quart (4.5 L) Dutch oven or any heavy-bottomed pot at least twice as deep as the oil and heat to 365 degrees F (185 degrees C) on a frying thermometer. Keep the lid nearby in case of emergency.
- Drain the squid, onion and lemon, leaving some cream stuck to them, then immediately place in the bowl of flour. Roll everything around so the flour mix sticks to the cream like a heavy dredge. Knock off any excess. Fry in small batches until crispy and golden brown, about 1 minutes. Drain well on paper towels or a rack and season again with a little salt and pepper.
- Garnish with the chopped parsley and lemon zest, and serve with the marinara.
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- To prepare this super easy fried calamari recipe, clean the calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture below. Place the calamari rings on some paper towel to get ride of the excessive water.
- Prepare the seasoning for the fried calamari. In a blender add the seasoning and pulse until powdered. (Alternatively you can use a pestle.)
- In a large sandwich bag or tupperware add the flour and seasoning. Place in the sliced calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the calamari rings in; if it sizzles the oil is ready. Fry the calamari in batches for about 2-3 minutes, until nicely golden.
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- Place the calamari into a bowl with the lemon juice, and let sit for 30 minutes. This will tenderize the calamari.
- Preheat frying oil to 375 degrees F, either in a deep fryer or a large cast iron pot, no more than 1/2 full.
- In a medium bowl, whisk to combine the flour, cayenne, paprika, and salt. Add half of this mixture to another medium bowl. Place the buttermilk or milk in a third bowl. Place the three bowls on the counter in the following order: spiced flour, buttermilk, and spiced flour.
- Remove the calamari from the lemon juice, then dredge each piece in the flour, shaking off any excess, then into the buttermilk, shaking off the excess, then back into the second bowl of flour. Repeat this process with all the calamari.
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