Marinated Calamari Recipes

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:

• Slcie the squid into rings and place in a small mixing bowl.
• Cover the squid with milk (use more or less as required. Add garlic and season with salt and pepper. Cover and refrigerate for 24 hours (or at least overnight).
• Drain the calamari and discard the milk. Pat dry with kitchen paper.
• Toss calamari in flour. I use a large plastic bag to do this.
• Deep fry until golden. Serve hot.
• Do not overcook the calamari as it may toughen.
• NOTE: Cooking time does not include overnight marination time.

Steps:

• To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
• Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

Steps:

• Slit the calamari tubes up 1 side and lightly score 1 side. Place the tubes and tentacles in a bowl and add the lemon zest, lemon juice, garlic, olive oil, oregano, salt and pepper and toss to combine. Refrigerate for 30 minutes.
• Preheat a grill pan on high heat.
• Remove the calamari from the refrigerator and place on the grill in batches for 1 1/2 to 2 minutes per side. Cut the tubes into strips and leave the tentacles whole. Before serving, sprinkle with lemon juice and chopped parsley.

Steps:

• Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
• Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
• Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
• Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Steps:

• Clean squid:.
• Hold squid with one hand, with the other hand hold head and pull gently, head and inside of body will come away in one compact piece.
• Cut tentacles from head.
• Remove bone found at open end of squid (it looks like a long thin piece of plastic).
• Clean squid under cold running water
• Rub off brown outer skin.
• Cut squid into 5mm rings.
• Drop rings into rapidly boiling water, reduce heat, simmer 10-15 minutes or until squid is tender.
• Drain.
• Combine lemon juice and oil.
• Add squid, cover, refrigerate overnight.
• Next day, add crushed garlic and parsley to marinade, mix well, let stand 2 hours or longer in marinade.
• Serve in the marinade.

Steps:

• Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
• Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
• Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.