EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE
Easy skillet calamari recipe, cooked in a light garlic lime sauce finished fresh dill. Great for dinner or as a warm appetizer, see serving suggestions.
Provided by Suzy Karadsheh
Categories Entree
Time 11m
Number Of Ingredients 9
Steps:
- In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
- Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
- Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)
Nutrition Facts : Calories 282 calories, Sugar 0.5 g, Sodium 52.4 mg, Fat 18.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1 g, Protein 18.5 g, Cholesterol 272.3 mg
WARM CALAMARI WITH WINTER VEGETABLES
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix tomatoes, vinegar and 4 tablespoons oil. Season with salt and pepper.
- Bring a couple of quarts of salted water to a boil. Add the brussels sprouts, cook 2 minutes, scoop out with a slotted spoon, drain and transfer to a cutting board. Add the fennel to the water, cook 90 seconds, drain and transfer to a large bowl. Trim away the bottom half-inch of the brussels sprouts. Pull the leaves off what remains of the sprouts until they no longer come off easily. Discard what's left of the sprouts. Add the leaves to the fennel.
- Heat a cast-iron skillet until very hot. Add the remaining oil. When hot, add the calamari, separating the pieces, and cook a couple of minutes. Add the shallot and garlic, lower heat to medium and sauté another minute, until softened. Add the beans, fennel and brussels sprout leaves. Sauté briefly, until everything is warmed through.
- Remove from heat, season with salt and pepper, and transfer to a shallow bowl for serving. Drizzle with the tomato vinaigrette.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 844 milligrams, Sugar 6 grams
WINE-BRAISED CALAMARI WITH VEGETABLES
With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.
Provided by David Tanis
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 902 milligrams, Sugar 8 grams
STIR-FRIED SQUID WITH CHINESE VEGETABLES
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Clean the squid according to the instructions above and pat dry with paper towels. Set aside.
- Heat two tablespoons peanut oil in a wok or large skillet and stir-fry the ginger, garlic and scallions. Add the snow peas and cabbage and stir-fry for two to three minutes. Empty onto a heated serving dish.
- Add the remaining oil to the skillet and stir-fry the squid over high heat two to three minutes. Season to taste, remove and place on top of the vegetables. Serve immediately.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 971 milligrams, Sugar 4 grams
FRIED CALAMARI
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
- Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CALAMARI WITH VEGETABLES RECIPE
Our Calamari With Vegetables Recipe brings variation to your everyday meals by combining seafood with grilled vegetables. Enjoy this delicious appetizer!
Provided by Recipes.net Team
Categories Seafood
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat your grill and grease with cooking spray.
- Marinate your calamari or squid first. In a large mixing bowl, combine olive oil, garlic, oregano, and lemon or lime juice.
- Season to taste with salt and pepper. Adjust accordingly.
- Add your calamari or squid and toss to combine. Cover, then transfer to a chilled area. Allow to marinate for at least 30 minutes, no more than an hour.
- Prepare a basting mixture for the vegetables by combining half of the olive oil, balsamic vinegar, and oregano in a mixing bowl. Whisk until evenly incorporated.
- Arrange the vegetables neatly on a baking sheet and brush with the remaining olive oil on all sides. Season liberally with salt and pepper.
- Working in batches, grill the vegetables until tender and lightly charred all over, anywhere from 5 to 10 minutes depending on the vegetable. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Baste the vegetables with the prepared mixture on both sides while grilling. Set aside once done, covered in foil.
- Quickly clean your grill, then reheat at its highest setting and grease as necessary.
- Grill the calamari or squid for roughly 2 to 3 minutes per side, or until it turns opaque in color.
- Once grilled, arrange a bed of the grilled vegetables and place your seafood on top. Garnish with parsley and drizzle with balsamic glaze. Serve immediately.
Nutrition Facts : Calories 599.00kcal, Carbohydrate 19.00g, Cholesterol 264.00mg, Fat 50.00g, Fiber 4.00g, Protein 21.00g, SaturatedFat 7.00g, ServingSize 4.00 people, Sodium 62.00mg, Sugar 8.00g, UnsaturatedFat 35.00g
SPICY CALAMARI AND VEGETABLES
Make and share this Spicy Calamari and Vegetables recipe from Food.com.
Provided by nemokitty
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet. Add garlic, ginger, red hot pepper and heat for 5 minutes.
- Add calamari and vegetables. Turn up heat and stir fry quickly until calamari is heated through. Season with salt and pepper.
Nutrition Facts : Calories 69, Fat 3.8, SaturatedFat 0.5, Cholesterol 33.3, Sodium 16.9, Carbohydrate 6.4, Fiber 1.1, Sugar 2.6, Protein 3.1
CRISPY FRIED CALAMARI & AïOLI
Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think
Provided by Esther Clark
Categories Starter
Time 20m
Number Of Ingredients 10
Steps:
- Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
- For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
- Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.
Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
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