Crispy Squid With Capers Recipes Recipe For Zucchini

CRISPY SQUID WITH CAPERS

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.

SPICY SQUID SALAD WITH CUCUMBER AND CAPERS

Steps:

• Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours.
• Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough.
• Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl.
• In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside.
• Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately.

LINGUINE WITH CALAMARI AND GARLIC

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
• Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
• Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
• Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.
• Divide pasta and calamari between
• 2 plates and serve.

ZUCCHINI CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
• Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
• Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

ZUCCHINI, WATERCRESS AND SQUID STIR-FRY

Steps:

• Toss the squid in a bowl with 1/2 teaspoon salt. Toss the zucchini in another bowl with remaining salt. Set both aside 30 minutes, then rinse and pat dry.
• Pour oil in a wok or skillet over high heat. Add the zucchini and stir-fry about one minute, until just starting to look wilted and translucent. Remove, draining any liquid back into the pan. Add the squid and stir-fry until just starting to firm up. Add the fish sauce. Return the zucchini to the skillet. Add the sugar. Stir-fry a few seconds to combine. Add the soy sauce and watercress, and stir-fry until the watercress just starts to wilt.
• Transfer to a serving dish with a slotted spoon, draining well. Cook liquid in pan until it reduces a little and pour over vegetables and squid. Serve hot or just warm.

CRISPY SQUID WITH CAPONATA

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.

PASTA WITH SQUID, TOMATOES, AND CAPERS

Steps:

• If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.
• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.
• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
• Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.
• Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

CRISPY SQUID WITH CAPERS

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.