California Grande Calamari Recipes

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.

EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE

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)

CRUNCHY CALAMARI WITH ANCHO CHILE GLAZE

Steps:

• Moisten sugar with 1 tablespoon water in a shallow saucepan. Cook on medium-high until sugar caramelizes to light amber. Add garlic and cook until it starts to color. Add ancho and chipotle, cook 30 seconds, then stir in wine, taking care because it may sputter. Cook on high heat, stirring occasionally, until the caramel dissolves in the wine and the mixture reduces to 1/2 cup, about 15 minutes. Remove from heat, season with vinegar and salt and set aside.
• Slice calamari into thin rings. Toss with 1/2 cup flour, place in a large strainer and shake off excess flour. Season with salt. Pour club soda into a large bowl. Whisk in remaining flour.
• Heat about 2 cups oil to very hot, about 400 degrees, in a deep-fryer, sauté pan or wok. Place floured calamari in the batter. Using tongs, transfer about 1/4 of it to the oil and fry until golden. Stand back because the calamari may spatter furiously. Remove to several layers of paper towels. Repeat with remaining calamari.
• Pile calamari on a platter, dust with lime zest and serve with lime wedges and ancho glaze.

CALIFORNIA GRANDE CALAMARI

Steps:

• Lay strips of Monterey Jack cheese, green chiles and red chiles in the center of each Grande Calamari fillet.
• Roll steak into a tube shape, securing with toothpicks or string.
• Dip into egg, then dredge through breading.
• Heat oil to 350°.
• Deep fry until golden brown, approximately 4 minutes.
• Pat off excess oil with paper towels and serve hot.

GARLICKY GRILLED CALAMARI AND NECTARINE SALAD

Steps:

• For the dressing: Place the minced garlic cloves on a cutting board, then sprinkle with kosher salt. Using the back of your knife, mash the garlic to form a paste. Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red chile flakes, if using. Whisk together, then season with salt and pepper, if necessary. Remove 3 tablespoons of the marinade and set aside for the squid.
• For the squid: Heat up a large grill pan over high heat. Don't put anything on the grill until it's screaming hot! That will prevent the excess sticking.
• Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper. Add the arugula and toss to lightly coat. Transfer to a serving platter.
• Drizzle the nectarine slices with olive oil, and lay them on the grill, turning every minute or so until the fruit have nice grill marks all over. Remove them to a plate. Pat the squid dry with paper towels, if necessary, and add to the reserved marinade. Toss to coat. Shake the calamari of the excess marinade, and place the tubes and tentacles on the hot grill, cooking about 3 minutes per side. If the squid sticks, wait another 30 seconds or so. When it's well-seared, it will release!
• Remove the calamari from grill, and slice the calamari tubes (bodies) into rings. Add rings and tentacles to the bowl of reserved dressing and toss well to coat. Arrange the nectarine wedges and calamari on the platter, over the bed of arugula. Drizzle the remaining dressing over the bowl, as desired, and serve.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

KOREAN CALAMARI

Steps:

• Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions.
• Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
• To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
• Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
• Add the sliced corn and scallions and stir-fry for 2 minutes
• Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
• Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
• Freeze Note
• Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips.

CHEF NICK'S AMAZING CALAMARI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
• Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
• Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
• Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.

ROASTED CALAMARI WITH GARLIC, NEW POTATOES, AND CHICKPEAS

Steps:

• Put potatoes into a saucepan, and cover with water by about 1 inch. Bring to a boil, and add 1 teaspoon salt. Cook potatoes until just tender, about 15 minutes. Drain, and let cool.
• Preheat oven to 400 degrees. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut in half crosswise, or into thirds if large. (Leave tentacles whole, or halve if large.)
• Toss together calamari, chickpeas, potatoes, olives, half the oregano, the garlic, cumin, paprika, salt, pepper, and 3 tablespoons oil in a shallow 13-by-9-inch baking dish. Add water and lemon juice. Cover with parchment and then foil, and cut about six vents. Bake 30 minutes.
• Meanwhile, toss bread, 1/2 teaspoon salt, a pinch of pepper, and remaining oregano and 3 tablespoons oil.
• Uncover baking dish, and sprinkle with bread mixture. Cook, uncovered, until bread is golden brown, about 20 minutes. Sprinkle with oregano, salt, and pepper. Drizzle with oil if desired, and serve with lemon wedges.

MARINATED CALAMARI

Steps:

• Slcie the squid into rings and place in a small mixing bowl.
• Cover the squid with milk (use more or less as required. Add garlic and season with salt and pepper. Cover and refrigerate for 24 hours (or at least overnight).
• Drain the calamari and discard the milk. Pat dry with kitchen paper.
• Toss calamari in flour. I use a large plastic bag to do this.
• Deep fry until golden. Serve hot.
• Do not overcook the calamari as it may toughen.
• NOTE: Cooking time does not include overnight marination time.