Calamari With Tomato Caper Berries And Basil Recipes

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CALAMARI WITH TOMATOES, CAPER BERRIES, AND BASIL



Calamari with Tomatoes, Caper Berries, and Basil image

This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for drizzling (optional)
4 garlic cloves, minced, plus 1 whole garlic clove
2 shallots, minced
1 can (28 ounces) whole peeled plum tomatoes with juice, crushed
1 cup dry white wine
1/2 cup water
1 small dried red chile, such as chile de árbol crumbled
8 fresh basil leaves, plus more for garnish
2 strips (each 3 inches) orange zest
Coarse salt
1 1/2 pounds small calamari (bodies and tentacles), rinsed and dried
1/2 cup large caper berries
6 slices rustic bread, such as pugliese or ciabatta
Freshly ground pepper, to taste

Steps:

  • Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.
  • Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)
  • Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.
  • Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.

CALAMARI WITH TOMATO, CAPER BERRIES AND BASIL



Calamari With Tomato, Caper Berries and Basil image

I cannot remember from where I copied the recipe. I have not made it but did remember it was tremendous and that's why I had to have the recipe.

Provided by ksenko

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 garlic clove, whole
2 shallots, minced
1 (28 ounce) can plum tomatoes, undrained, crushed with spoon
1 cup dry white wine
1/2 cup water
1 small dried red chili, crumbled
8 fresh basil leaves
2 slices orange zest
coarse salt
1 1/2 lbs calamari, small, rinsed and drained
1/2 cup caper berries, large
6 slices bread, rustic, crusty
pepper

Steps:

  • Heat 1 T evoo, add minced garlic and shallots; Cook until soft. Stir in tomatoes, wine, water, chile, basil, orange zests, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer gently until slightly thickened, about 15-20 minutes.
  • Use a kitchen mallet to pound both sides of calamari bodies to tenderize. Cut crosswise into rings. Add calamari and caper berries to sauce. Cook until calamari are opaque, about 2-3 minutes. Remove from heat.
  • Heat remaining 3 T evoo in a different skillet. Rub bread with garlic clove. Add clove to oil and cook 2 minutes. Add bread and fry, flipping once. Put bread in bowl, top with calamari sauce. season with pepper and basil.

CALAMARI, TOMATO AND CAPER SALAD



Calamari, Tomato and Caper Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
5 Roma tomatoes, chopped
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 lemon, zested
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
  • For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
  • Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS



Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 shallots, minced
1 yellow bell pepper, cut into strips
2 cups drained chopped tomatoes
2 cloves garlic, minced
1 teaspoon minced fresh thyme
Salt and pepper
2 pounds whole small squid, cleaned and cut into rings
3 to 4 anchovy fillets, minced
1 tablespoon drained and minced capers
6 pitted black olives, chopped
3 tablespoons minced fresh parsley
12 ounces cooked and drained pasta

Steps:

  • In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS



Spicy Calamari With Tomato, Caperberries and Pine Nuts image

Provided by Melissa Clark

Categories     dinner, quick, weekday, main course

Time 15m

Yield 2 servings

Number Of Ingredients 13

1 cup Israeli couscous
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 rosemary sprig
4 garlic cloves, minced
2 tablespoons pine nuts
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt
1 28-ounce can diced tomatoes
1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole
1/4 cup sliced caperberries
3 cups baby spinach leaves, packed
1 scallion, thinly sliced, for garnish

Steps:

  • Bring a small pot of water to a boil and add couscous. Cook for 1 minute, then drain.
  • Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for about 2 minutes, until shallots are golden. Add garlic, pine nuts, red pepper flakes and salt and sauté for 2 minutes.
  • Add tomatoes and bring to a fast simmer. Cook for 6 minutes. Add squid and caperberries and cook for about 2 minutes, until squid is just opaque. Stir in the spinach and couscous (spinach will wilt). Season with more salt and serve garnished with scallion.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 18 grams, Carbohydrate 99 grams, Fat 24 grams, Fiber 14 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1851 milligrams, Sugar 14 grams

CALAMARI WITH TOMATO SAUCE



Calamari with Tomato Sauce image

Our family always has this on Christmas Eve as one of the seven fish dishes typically served.

Provided by ELEANOR1052

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h

Yield 8

Number Of Ingredients 10

3 tablespoons olive oil
3 cloves garlic, sliced
1 (28 ounce) can tomato puree
28 fluid ounces water
½ cup red wine
1 teaspoon salt
1 teaspoon white sugar
crushed red pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 pounds squid, cleaned and sliced into rings

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.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g

CALAMARI, TOMATO AND CAPER SALAD



Calamari, Tomato and Caper Salad image

This is easy to make and will certainly impress whoever you serve it to because of its beautiful mix of colors and shapes. It also is very fast to put together. Adapted from Giada di Laurentis of the Food Network.

Provided by threeovens

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 roma tomatoes, chopped
1/2 teaspoon crushed red pepper flakes
kosher salt & freshly ground black pepper
1 lb calamari, cleaned and sliced into 1/4 to 1/2-inch slices
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons capers, rinsed and drained
1 lemon, zested
kosher salt & freshly ground black pepper
2 tablespoons fresh parsley, chopped

Steps:

  • In a large skillet, heat oil over medium high heat and cook the garlic until fragrant, about 30 seconds; add tomatoes and red pepper flakes and cook about 2 minutes.
  • Season calamari rings with salt and pepper, then add to the skillet; saute, stirring, until cooked through, about 2 or 3 minutes.
  • Transfer to a colander to drain a bit.
  • Place the lemon juice, olive oil, capers, and lemon zest into a clean glass jar with a lid; shake to combine, taste, and season with salt and pepper.
  • Transfer the salad to a serving bowl, pour dressing over top and gently toss to coat with dressing.
  • Garnish with fresh parsley.

SEARED CALAMARI WITH BASIL



Seared Calamari with Basil image

Provided by Lillian Chou

Categories     Salad     Bean     Leafy Green     Onion     Quick & Easy     Basil     Squid     Healthy     Party     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

2 cups packed basil leaves
1/2 cup olive oil
2 tablespoons water
2 tablespoons fresh lemon juice, or to taste
1 pound cleaned calamari (squid)
1 (15- to 16-ounce) can cannellini beans, rinsed and drained
1/2 pound tomatoes, cut into 1-inch chunks
1 celery rib, chopped
1/2 small onion, finely chopped
1 (3 1/2 - to 5-ounce) package baby greens such as arugula or mâche
1 tablespoon vegetable oil
Equipment:
a large (2-burner) griddle (preferably cast-iron)

Steps:

  • Blanch basil in a small saucepan of boiling water 15 seconds, then drain in a sieve and rinse under cold water to stop cooking.
  • Drain basil and squeeze out excess liquid, then purée in a blender with olive oil, water, lemon juice, and 1/2 teaspoon each of salt and pepper until dressing is bright green and smooth, about 1 minute.
  • Cut each body sac of calamari lengthwise along seam to open into a flat piece; rinse well. Pat calamari dry, then cut body sacs into 1-inch pieces and halve any large tentacles lengthwise.
  • Toss beans, tomatoes, celery, and onion with 1/3 cup basil dressing, then gently toss with greens. Season with salt and lemon juice, then divide among 4 plates.
  • Heat griddle over high heat until hot. Meanwhile, toss calamari with 1/4 teaspoon salt. Brush griddle with vegetable oil, then cook calamari in 1 layer, stirring occasionally with tongs, until browned in spots and just cooked through, 2 to 3 minutes. Divide calamari among salads; drizzle with some of remaining dressing.

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