SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
- For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
- To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.
SPICY GRILLED SQUID AND GREEN BEAN SALAD
Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette - in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.
Provided by David Tanis
Categories dinner, lunch, seafood, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
- Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
- Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
- Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
- Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
- Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 5 grams
GRILLED CALAMARI SALAD
Provided by Food Network
Categories appetizer
Time P1DT25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to high heat.
- Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.
THE BEST CALAMARI SALAD
Make and share this The Best Calamari Salad recipe from Food.com.
Provided by mrs.pin
Categories Squid
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean calamari remove the fins and skin.
- If you wish to use the tenacles cut them off above the eyes remove the hard center.
- Cut the calamari into small rings.
- Cook the calamari in boiling salted water for approx 1 minute drain and rinse under cold water.
- Put into serving bowl add all the chopped ingredients stir to combine.
- In a small bowl add vinegar and lemon juice wish in olive oil to make an emulsion
- add to salad and stir to combine.
- Refrigerate for several hours before serving.
SPICY CALAMARI SALAD
This is my copycat recipe for a delicious salad I recently had in Nexxt Cafe, Miami Beach. I couldn't find a recipe for it, so I'm making it up from what I remember. If you are there on vacation, this is a must. Since I'm doing the best I can to re-create it, please feel free to make suggestions or comments. For the calamari, I guess you could make it from scratch; there are some good recipes here or just buy it at a restaurant. The "spicy" was very mild. For the vinaigrette find a recipe that goes well with it. I will experiment and taste a few different combinations and make updates as needed. I think some chopped avocados would go well with it.
Provided by Kitty Kat Cook
Categories One Dish Meal
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix and toss all chopped ingredients except the calamari.
- Layer fried calamari on the salad.
- Serve and enjoy!
Nutrition Facts : Calories 118.5, Fat 5.5, SaturatedFat 1.1, Sodium 125.1, Carbohydrate 16.8, Fiber 2.6, Sugar 7.1, Protein 2.7
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