Stir Fried Squid With Basil And Garlic Recipes

Steps:

• Add calamari rings to a large mixing bowl and cover with milk (use more or less to completely cover the calamari. Peel garlic cloves and gently bash with the side of a knife to open the clove and release some of the juices. Add to the bowl, season with salt and pepper, then cover and refrigerate overnight.
• Heat approximately 3-inches of vegetable oil to 350 degrees F. in a deep-fryer or heavy bottomed pot. Remove calamari bowl from the refrigerator stir in the basil. Set up 2 large mixing bowls: 1 with a colander sitting in it and the other with seasoned flour. Dump the calamari into the colander and drain the milk. Shake the colander to remove excess liquid then place the strained calamari and basil into the flour. Toss to coat, and then place back into the colander to remove excess flour. Fry (both calamari and basil leaves) in batches until crispy and golden brown, about 2 minutes. Use a slotted spoon to transfer the calamari and basil leaves to a tray lined with paper towels to drain, as you cook.
• For the Arrabbiata sauce:
• Set a large skillet over medium heat and add 3 tablespoons of olive oil. Add chopped garlic, onion and red pepper flakes. Saute until fragrant then add tomatoes and wine. Break up tomatoes with the back of your wooden spoon and simmer uncovered for 20 minutes until some of the juice has reduced. When done, give it a final seasoning with salt and pepper, then puree in a blender (or use an immersion blender) until smooth. Season with salt and pepper and sugar and serve with calamari.

Steps:

• Dry the squid well. Cut vertically through the group of tentacles if it is large, otherwise leave whole.
• Cut the squid body into rectangles, diamonds, or squares with no pieces being larger than 1 inch.
• If the basil leaves are large, chop to about the same size pieces as the squid.
• Mix the squid and basil together.
• Heat wok or large skillet over high heat.
• Lower the heat to medium, then add the peanut oil.
• Swirl the oil and add the garlic. Stir once and return the heat to high before adding the squid-basil mixture.
• Stir and add the red pepper. Stir frequently until the squid becomes opaque, less than one minute.
• Begin tasting the squid and keep tasting until tender, about 1-3 minutes more. Add salt to taste.
• Serve over rice.

Steps:

• Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
• Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.
• Smoked Jalapeno Aioli:
• 1 cup mayonnaise
• 1 to 2 canned chipotle chile in adobo
• 1 garlic clove, coarsely chopped
• 1/2 lemon, juiced
• 1 tablespoon chopped flat-leaf parsley
• Pinch salt
• Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.
• Yield: 1 cup
• Tomato-Basil Sauce:
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 4 fresh basil leaves, hand-torn
• 1 (16-ounce) can crushed tomatoes
• Pinch sugar
• Kosher salt and freshly ground black pepper
• Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.
• Yield: 2 cups

Steps:

• In a deep frying pan or, preferably, a wok, heat the olive and sesame oil.
• Add the mustard seeds and cook until they start popping.
• Add garlic and ginger and continue cooking for 30 seconds.
• Toss in the squid rings and stir fry for 2 minutes on medium to high heat.
• Stir in the capsicum and spring onions and cook for one minute.
• Add the snow peas and washed spinach and cook for a further minute, or until the snow peas soften slightly.
• Sprinkle lemon juice over the stir fry, add basil and parsley and mix well.
• Serve immediately.

Steps:

• 1. Clean Squids and remove Skin.Then with a sharp knife open out tubes.Using a sharp knife score shallow,diagonal cuts on the inside of each squid in a criss cross pattern. Cut the scored Squid in half,then into 2 inch strips
• 2. Heat 1 Tablespoon of the Oil in a Hot Wok until surface appears to shimmer slightly. Add Half the Squid and stir Fry for about 30 Seconds. Remove from Wok with slotted spoon and set aside.
• 3. Add remaining Tablespoon of the oil to the hot wok and toss in remaining Squid and stir fry for 30 seconds as before.Do not remove from wok.
• 4. Return reserved cooked squid to the wok together with the ginger, garlic and chilli and stir fry for 30 seconds stirring constantly to ensure garlic does not burn.
• 5. Add the wine or sherry,water,sugar and salt and stir fry for 20 seconds.
• 6. Toss in Spring Onions and stir fry for a further minute or until squid is just cooked through.
• 7. Finally ..add a little Lime Juice and remove from heat.
• 8. Arrange the Squid on a platter in a pile,garnish with some thinly sliced shards of fresh Red Chilli and serve with Lime Halves