Calamari Tacos With Salsa Naranja Recipes

CALAMARI MARINARA

Calamari Marinara image

Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h11m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 yellow onion, sliced thin
1 serrano chile pepper, sliced thin
3 garlic cloves, crushed or minced
1 anchovy fillet
½ teaspoon red pepper flakes
½ teaspoon kosher salt, plus more as needed
½ cup dry white wine
1 cup clam juice
6 cups crushed or pureed Italian plum tomatoes
½ teaspoon dried oregano
2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
¼ cup freshly chopped Italian parsley
1 tablespoon Freshly grated Parmigiano-Reggiano cheese
1 (16 ounce) package dry pasta

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.

Nutrition Facts : Calories 806.4 calories, Carbohydrate 117.8 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 11.9 g, Protein 53.4 g, SaturatedFat 1.7 g, Sodium 921.2 mg, Sugar 5.8 g

TILAPIA TACOS WITH SALSA VERDE

Tilapia Tacos with Salsa Verde image

Looking for something tasty and a bit different? Trying to impress someone with a foodie-esque recipe? Try these tilapia fish tacos with salsa verde and radish sauce!

Provided by mglarson

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

12 (6 inch) corn tortillas
1 bunch fresh cilantro, stems removed and leaves chopped
4 tablespoons lime juice, divided
3 tablespoons olive oil, divided
2 tablespoons water
coarse salt and ground black pepper to taste
½ bunch radishes, halved and thinly sliced
3 stalks scallions, thinly sliced
½ medium jalapeno pepper, seeded and minced
1 tablespoon butter, or to taste
1 ½ pounds skinless tilapia fillets
½ teaspoon ground coriander
2 cups shredded cabbage
1 medium avocado, diced

Steps:

Wrap tortillas in aluminum foil and place in the oven; set to 250 degrees F (120 degrees C).
Combine cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, water, salt, and pepper in a blender; blend salsa verde until pureed.
Combine radishes, scallions, jalapeno, remaining lime juice, and remaining olive oil in a small bowl. Season radish salad with salt and pepper.
Melt butter in a frying pan over medium heat. Add tilapia and season with coriander, salt, and pepper. Cook until opaque throughout and it flakes easily with a fork, 4 to 5 minutes.
Remove tortillas from the oven. To assemble, fill warm tortillas with fish, radish salad, salsa verde, cabbage, and avocado.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 29.6 g, Cholesterol 46.8 mg, Fat 16.7 g, Fiber 6.8 g, Protein 27.7 g, SaturatedFat 3.4 g, Sodium 102.9 mg, Sugar 2 g

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