Calamari And Rice Recipes

CALAMARI AND RICE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic; cook and stir until fragrant, about 1 minute.
• Add the squid and continue to cook and stir until toasted.
• Pour in the white wine, stirring to release any bits of food from the bottom of the pan. Simmer for about 10 minutes over medium heat to reduce the liquid.
• Add the rice, water and tomato paste to the saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until rice is tender and the water has been absorbed, adding water if needed.
• Remove from the heat and season with salt and pepper before serving.

CALAMARI AND SAFFRON RICE SALAD

Steps:

• In a large saucepan, bring 10 cups of water to a boil.
• Stir in 1 tblsp salt.
• Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
• Drain in a colander, rinse with cold water and drain again.
• Place the rice in a large serving bowl and toss with the saffron water.
• Stir in ¼ cup of the olive oil and the vinegar.
• In a large saucepan of boiling salted water, blanch the peas for 1 minutes.
• Drain in a colander, rinse with cold water and drain again.
• In a large nonreactive skillet, heat the remaining 2 tblsps olive oil over high heat until hot but not smoking.
• Add the squid and cook, stirring occasionally, just until opaque throughout, 2-3 minutes.
• Transfer the squid to a bowl with a slotted spoon.
• Add the wine and garlic to the skillet and boil until the liquid is reduced to ½ cup, about 3 minutes.
• Season with coarse sea salt and pepper and let cool.
• Add the squid and its liquid, the peas, tomatoes, basil and thyme to the rice and toss.
• Season with salt and pepper if desired.
• Let stand for at least 20 minutes before serving.
• This salad is best at room temperature.

CRISPY CALAMARI RINGS

Steps:

• Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
• Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
• Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

SOUTHEAST ASIAN RICE NOODLES WITH CALAMARI AND HERBS

Steps:

• Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
• Boil noodles in same water until just tender, about 3 minutes.
• When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
• Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
• Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
• Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.

CALAMARI AND RICE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the squid and continue to cook and stir until toasted. Pour in the white wine, stirring to release any bits of food from the bottom of the pan. Simmer for about 10 minutes over medium heat to reduce the liquid.
• Add the rice, water and tomato paste to the saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until rice is tender and the water has been absorbed, adding water if needed. Remove from the heat and season with salt and pepper before serving.

RICE AND SQUID

Steps:

• In a large, sturdy saucepan, heat the oil until hot but not smoking. Add the onion, celery and scallion, and cook for 2 to 3 minutes, stirring occasionally. Add the squid and rice, and mix well.
• Stir in the tomato, garlic, ginger, lemon peel, Thai pepper and salt, along with 2 1/2 cups warm tap water. Bring the mixture to a boil, stirring occasionally so it doesn't stick. When it comes to a full boil, reduce the heat to very low, cover, and cook for 20 minutes.
• Let the mixture rest for 5 to 10 minutes before serving. If desired, pass additional salt and Tabasco sauce.