Crispy Squid With Capers Recipes Recipe For Meatloaf

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CRISPY SQUID WITH CAPERS



Crispy Squid With Capers image

Very easy addition to a tapas evening, or just on its own as a snack. The crispy capers themselves are quite lovely! Serve with garlic mayo and lemon wedges. To clean the squid, firstly remove the solid clear shaft running from the head to the end of the body. Pull the head away from the body slowly but firmly to remove the innards. Wash the body under running water - if there's any dark skin, this can usually be rubbed off, but dont worry to much if it sticks. Cut the head just below the eyes, retaining the tentacles, which can be used in the dish, but discard the rest of the head and innards.

Provided by Snowbunny Andorra

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

300 g baby calamari
200 g capers, drained and finely chopped
plain flour
1 teaspoon fine salt
vegetable oil

Steps:

  • Place the flour, salt and capers in a strong plastic bag, shake vigorously to coat.
  • Cut the squid into rings approx 1cm wide. Pat dry and add these, and the tentacles, to the flour and capers. Shake again until completely covered.
  • Deep-fry in small batches for a couple of minutes until slightly golden.
  • Remove from the oil with a slotted spoon and allow to drain on kitchen towel.
  • Sprinkle with sea salt and freshly ground black pepper, if desired, before serving.

STUFFED BRAISED SQUID



Stuffed Braised Squid image

Salina is known for its capers, and as her family have grown them for generations, Nonna Franchina is totally in tune with how to make the most of them in her cooking. This dish is a wonderfully tasty example of that.

Provided by Jamie Oliver

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

25 grams (1 ounce) baby capers in brine
100 grams (3.5 ounces) coarse stale breadcrumbs
1 large free-range egg
Olive oil
15 grams (0.5 ounce) pecorino or Parmesan cheese, plus extra to serve
1 clove of garlic
1/2 a bunch of fresh flat-leaf parsley (15 grams [0.5 ounce])
1 red onion
10 ripe cherry tomatoes
One 680-gram (24-ounce) jar of passata
4 medium squid, cleaned, gutted, from sustainable sources (300 grams [10 ounces] total)
300 grams (10 ounces) dried spaghetti
2 sprigs fresh basil

Steps:

  • Place half the capers in a bowl with the breadcrumbs, egg, 1 tablespoon of oil and 2 tablespoons of water. Finely grate in the pecorino, peel the garlic, finely chop with the parsley (stalks and all), then scrunch it all together.
  • Peel and finely slice the onion and place in a casserole pan on a medium heat with 2 tablespoons of oil, stirring occasionally. Now, a great nonna trick: squeeze the tomatoes while submerged in a bowl of water to remove the seeds (and prevent them going everywhere!). Add the tomatoes to the pan with the passata. Simmer on a low heat while you stuff the squid.
  • Keeping the tentacles to one side, just over half-fill each squid tube with the breadcrumb mixture, pushing it right down into the tube but being mindful not to pack it too tightly. Use a cocktail stick or toothpick to seal or, like Franchina learnt from her grandparents, use a needle and thread. Stir the remaining capers into the sauce, then add the stuffed squid and tentacles. Simmer on a low heat for 25 to 30 minutes, or until tender.
  • Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Use tongs to move the squid pieces to a board. Removing the sticks or thread, slice the tubes to reveal the filling, then arrange on a platter, spoon over a little sauce and pick over the basil. Drain the pasta, reserving a mugful of starchy cooking water, then toss with the remaining sauce, loosening with a splash of cooking water, if needed. Serve with a grating of pecorino, alongside that tasty braised squid.

GRILLED SQUID WITH FRIED CAPERS AND SKORDALIA SAUCE



Grilled Squid with Fried Capers and Skordalia Sauce image

Grilled squid and fried capers are paired with an updated version of skordalia, a classic Greek sauce; ours is a richpuree of bread, garlic, olive oil, and lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 pound fingerling or small new potatoes
Coarse salt
10 tablespoons extra-virgin olive oil
1/4 cup capers, rinsed and dried
1 pound small squid, cleaned and cartilage discarded
Freshly ground pepper
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1 small fennel bulb, thinly sliced
1/3 cup fresh flat-leaf parsley leaves
Skordalia Sauce

Steps:

  • In a medium saucepan, cover potatoes with cold water by 1 inch. Bring to a boil, and add salt. Reduce heat to a simmer, and cook until the potatoes are just tender when pierced with a fork, about 15 minutes. Drain in a colander, and let the potatoes cool completely. Slice into 1-inch pieces; set aside.
  • In a small saute pan, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add capers; cook, stirring occasionally, until crisp, about 3 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
  • Heat grill to medium. Cut squid bodies open to make flat pieces. Holding a sharp knife at a 30-degree angle, score the inner side of each squid in a crosshatch pattern, being careful not to cut all the way through. Toss the squid bodies and tentacles with 2 tablespoons oil; season with salt and pepper. Grill squid, turning once, until just cooked through and nicely charred (squid will curl up as it cooks), 2 to 3 minutes. Be careful not to overcook because squid will toughen. Cut into 2-inch pieces.
  • In a small bowl, whisk together lemon juice and remaining 6 tablespoons oil. In a medium bowl, combine reserved potatoes, fennel, and parsley. Coat with half the lemon mixture, and season with salt and pepper. In another bowl, toss squid with remaining lemon mixture; season with salt and pepper.
  • To serve, place about 2 tablespoons skordalia sauce on each plate. Top with a mound of potato salad. Place squid on top, and garnish with the capers.

SALT AND PEPPER FRIED SQUID



Salt and pepper fried squid image

Provided by Alida Ryder

Categories     Appetizer

Time 25m

Number Of Ingredients 10

500 g (1lb) Squid
1 cup Flour
1 cup Cornstarch
1 tsp Baking powder
2 tsp Salt
1 tsp Black pepper
Oil
½ cup Mayonnaise
2 garlic cloves (minced)
Lemon wedges

Steps:

  • If using frozen calamari/squid, defrost overnight in the fridge then drain off any excess liquid and pat dry with paper towels. If you're using whole squid, cut the tubes into thick rings with a sharp knife before dredging with flour and deep frying.
  • In a large bowl, mix together flour, salt and black pepper.
  • Add the squid to the flour mixture and dredge, making sure each piece of calamari/squid is completely covered and that the pieces are separate.
  • Heat enough oil to fry the Calamari in a large pot or Dutch Oven over medium high heat.
  • Once the oil is hot, shake off the excess flour then add the calamari in batches and cook until golden brown and crisp.
  • Remove with a slotted spoon and drain on paper towels or a wire rack before serving.
  • Combine the mayonnaise and garlic together in a small bowl.
  • Serve the squid with garlic mayo and lemon wedges.

Nutrition Facts : Calories 379 kcal, Carbohydrate 63 g, Protein 23 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 294 mg, Sodium 1450 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

CRISPY SQUID WITH CAPONATA



Crispy squid with caponata image

Squid is cheap, plentiful, quick to cook, and delicious with the classic Italian vegetable dish, caponata

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 15

800g cleaned squid tubes (about 3 large tubes)
150g plain flour
1 tbsp cayenne pepper or chilli powder
sunflower oil , for frying
1 large aubergine
4 tbsp extra-virgin olive oil
1 onion , chopped
3 celery sticks, sliced
250g cherry tomatoes
3 garlic cloves , crushed
1 tsp caster sugar
1 tbsp balsamic vinegar
150g green olive , stoned
30g caper , rinsed if salted
handful basil leaves, shredded

Steps:

  • To prepare the squid, lay the squid flat on a board. Insert a long, thin knife in the opening and neatly cut it along one side. Open it out to a flat sheet and scrape away any leftover membrane. Use the tip of the knife to lightly score the flesh in a diamond pattern, taking care not to cut through the squid completely. Cut the scored squid into large triangles ready to be floured and fried.
  • For the caponata, the aubergine needs to be cut into uniform dice: slice it lengthways about 1cm thick, cut long strips the same size, then chop them into squares.
  • Heat half the oil in a large sauté pan. Fry the onions for 3-4 mins until starting to soften, add the aubergine, then continue to cook for 8-10 mins until brown and soft. Tip into a colander over a bowl.
  • Tip any oil from the bowl back into the pan and top it up with a splash of fresh oil. Fry the celery, tomatoes and the crushed garlic together. Sprinkle the sugar over, splash in the vinegar, then cook for 3-4 mins until the tomatoes start to release their juice.
  • Tip the aubergine and onion back in with the celery. Scatter in the olives, capers and basil, then give everything a good stir. Cook for 5 mins until simmering, then season to taste. Turn off the heat, drizzle in the rest of the oil, then set aside.
  • Just before cooking, tip the squid into a large bowl. Sift the flour and cayenne pepper together over the squid, then toss well and season with salt. Tip the squid back into the sieve and shake off all the excess flour.
  • Pour enough sunflower oil into a large frying pan so it's about 1cm deep. Heat the oil until it sizzles when sprinkled with a little flour. In batches, fry the squid for 2-3 mins on each side until golden and crisp. When cooked, use tongs to lift the squid onto a plate lined with kitchen paper. You are now ready to serve.
  • Spoon the caponata inside a 10cm wide metal ring (or simply make a neat pile) in the middle of a medium dinner plate. Use the back of the spoon to press down lightly on the caponata and level the top of the pile. Carefully lift the ring away, keeping the tower of caponata circular. Lean five or six pieces of squid around the caponata like petals on a flower, then serve immediately.

Nutrition Facts : Calories 569 calories, Fat 32 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 3.34 milligram of sodium

CRISPY SQUID WITH CAPERS



Crispy squid with capers image

A hint of garlic mayo makes everything that little bit more delicious, and this crisp calamari is no exception

Provided by Emma Lewis

Categories     Buffet, Side dish, Starter

Time 25m

Yield Serves 6 as a starter

Number Of Ingredients 7

300g baby squid , cleaned
200g plain flour
2 tbsp caper , drained and finely chopped
1 garlic clove , crushed
5 tbsp mayonnaise
vegetable or sunflower oil , for frying
lemon wedges, to serve

Steps:

  • Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.
  • Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan - it should sizzle when it touches the oil.
  • Remove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.

Nutrition Facts : Calories 287 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.58 milligram of sodium

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