Calamares A La Vinagreta Calamari In Vinaigrette Recipes

CALAMARES A LA ROMANA FRIED SQUID WITH AIOLI

Steps:

• Fill a deep pot halfway with the oil and heat to 350 degrees F.
• Dredge squid in Flour Mix and deep fry until golden color. Add salt, to taste. Serve with Aioli.
• Mix all the ingredients.
• Put garlic, water, lemon juice and 1/2 cup olive oil in mixing bowl. Add the remaining olive oil slowly until emulsifies. If too thick, add more water.

CALAMARI

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

CALAMARI MARINARA

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.

CALAMARES A LA VINAGRETA (CALAMARI IN VINAIGRETTE)

Steps:

• Finely dice onion, tomato and peppers.
• Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
• Toss all ingredients in a bowl and chill for an hour before serving.
• For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
• Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.

GRILLED CALAMARI RADISH SALAD WITH LEMON DILL VINAIGRETTE

Steps:

• Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through. Remove from heat and allow to cool. When calamari is cool enough to handle, cut crosswise into 1/4-inch thick rounds.
• Transfer calamari to a medium bowl and add radishes, pimentos and capers.
• In a small bowl, whisk together oil, lemon juice and mustard. Using a spoon, stir in dill. Add dressing to calamari mixture and stir to coat. Season, to taste, with salt and freshly ground black pepper.
• Arrange lettuce leaves on a serving platter and top with calamari salad.

EASY CALAMARI CAJUN STYLE WITH LIME VINAIGRETTE

Steps:

• Calamari:.
• Slice squid tubes in to rings.
• Combine flour and cajun seasoning in a ziploc bag and toss.
• Deep fry for 30/40 seconds.
• VINAIGRETTE:.
• In a food processor, process everything except the oil.
• Slowly drizzle in the oil until emulsified.
• Add chopped coriander.
• Place into a bowl for 30mins for the flavours to develop.
• Serve on the side or drizzle some of the vinaigrette over the calamari.