Squid In Sherry Sauce Recipes

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PAN-SEARED SQUID WITH LEMONY AIOLI AND GREENS

Provided by Chris Fischer

Categories     Leafy Green     Dinner     Lunch     Squid     Spring     Summer     Pan-Fry     Bon Appétit     Massachusetts     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11



Pan-Seared Squid with Lemony Aioli and Greens image

Steps:

  • Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
  • Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
  • Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
  • Serve salad with aioli.
  • DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

1 large egg yolk
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/4 cup plus 2 tablespoons grapeseed or vegetable oil
Kosher salt, freshly ground pepper
1 pound cleaned squid, bodies halved lengthwise, tentacles left whole
1 tablespoon Sherry vinegar or red wine vinegar
1/4 teaspoon crushed red pepper flakes
8 cups purslane or watercress with tender stems
1 teaspoon finely grated lemon zest

SQUID INK PASTA WITH SHRIMP AND CHERRY TOMATO SAUCE

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20



Squid Ink Pasta with Shrimp and Cherry Tomato Sauce image

Steps:

  • Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use.
  • Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley.
  • Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan.
  • Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt.
  • Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
  • When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.
  • Roll and cut the pasta into the desired shape.
  • How smooth and supple!

5 shrimp, sliced in half lengthwise, peeled and deveined, reserving shrimp shells for sauce
3 tablespoons olive oil, plus more for garnish
1/2 fennel, sliced (save fronds for garnish)
1/2 red onion, sliced
Kosher salt
Pinch crushed red pepper flakes
10 heirloom cherry tomatoes, sliced in half
2 large cloves garlic, smashed
2 sprigs oregano, leaves chopped finely
1/2 cup white wine
4 squid, cut in half lengthwise for 2 sets of 4 legs
1/2 bunch parsley, leaves chopped finely
Grated Parmesan, for garnish
Squid Ink Pasta, recipe follows
3 cups flour
5 large eggs (heirloom or organic)
1 large egg yolk
1/4 cup extra-virgin olive oil
1/4 cup squid ink
Kosher salt

CHAR-GRILLED SQUID IN SHERRY MARINADE

Provided by Karen Adler

Categories     Shellfish     Appetizer     Marinate     Fourth of July     Father's Day     Backyard BBQ     Dinner     Seafood     Squid     Summer     Grill     Grill/Barbecue     Party     Advance Prep Required

Yield Serves 4

Number Of Ingredients 11



Char-Grilled Squid in Sherry Marinade image

Steps:

  • Method
  • 1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
  • 2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
  • 3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
  • 4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.

Sherry Marinade
1/4 cup olive oil
1/4 cup dry sherry
6 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon salt
1 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired
Extra-virgin olive oil
Chopped fresh flat-leaf parsley for garnish

SIZZLING SHERRY SHRIMP WITH GARLIC

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8



Sizzling Sherry Shrimp with Garlic image

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

SQUID IN RED WINE SAUCE

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7



Squid In Red Wine Sauce image

Steps:

  • Put 2 tablespoons olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.
  • Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 0 grams

3 tablespoons extra virgin olive oil
5 cloves garlic, crushed
2 pounds cleaned squid, the bodies cut up if large
1 cup fruity red wine
Several sprigs fresh thyme, or 1 teaspoon dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish, optional

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