Calamar Salteado Al Rancho De La Luna Sautéed Squid A La Recipes

CALAMARES A LA PLANCHA

Steps:

• Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
• Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
• Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
• Serve squid very hot, drizzled with the parsley-garlic mixture.

WINE-BRAISED CALAMARI WITH VEGETABLES

Steps:

• In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
• Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
• Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
• Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
• Add leeks and peas and cook 5 minutes more.
• Serve in wide soup bowls. Garnish with chopped parsley and chives.

CALAMARI WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.