Cumi Cumi Smoor Squid In A Tomato And Clove Sauce Recipes

CALAMARI WITH TOMATO SAUCE

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.

STUFFED SQUID WITH TOMATO SAUCE

Steps:

• Sauce: In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne, and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.
• Rinse the squid and turn the body sacs inside out. Mince the tentacles.
• In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more.
• Transfer to a bowl. Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper.
• Combine the mixture well. Stuff the squid with the bread crumb mixture and close with a toothpick. Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender. Transfer the squid to a serving dish.
• Meanwhile, cook the linguini according to package directions, drain, and transfer it to a large bowl. Add enough sauce to coat the pasta and toss to combine. Sprinkle with cheese. Serve the squid separately with a mixed green salad.

CUMI CUMI SMOOR (SQUID IN A TOMATO AND CLOVE SAUCE)

Steps:

• Toss the squid in a wok over medium-high heat, stirring constantly, for 2-3 minutes. Set aside and keep warm.
• Heat the oil in a wok and fry the garlic and onion until soft and beginning to brown. Add the tomatoes, soy sauce, nutmeg, cloves, and lime juice, then bring to a boil. Reduce the heat and add the squid, with salt and pepper to taste.
• Cook the squid in the sauce for 3-5 minutes over gentle heat, stirring occasionally, careful not to overcook the squid. Serve with rice or rice noodles, garnished with scallions and cilantro.

SQUID SAUTE WITH TOMATOES AND GARLIC

Steps:

• Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
• Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
• Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

STEWED SQUID IN TOMATO SAUCE

Steps:

• Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.
• Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.

MEDITERRANEAN SQUID WITH MUSHROOMS AND TOMATOES

Steps:

• Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.
• In a skillet sprayed with Pam, heat 1 tsp oil over medium-high heat; cook mushrooms and onions for 5 minutes, or until softened.
• Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.
• In another skillet sprayed with Pam, heat remaining 1 tsp oil over high heat; cook squid for 2 minutes, or until cooked through but still tender. Transfer to a serving dish. Pour tomato-olive mixture on top of squid.
• Garnish with fresh parsley.

SQUID IN RED WINE AND TOMATO SAUCE

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.