Easy Sweet Spicy Calamari Recipes

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EASY SWEET & SPICY CALAMARI RECIPE



Easy Sweet & Spicy Calamari Recipe image

Try out this Easy Sweet & Spicy Calamari Recipe on family and friends. This flavorful calamari dish is not only easy to make - it's also great for sharing!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 9

2 Tbsp. olive oil, divided
2 garlic cloves, minced
2 banana peppers, seeded, cut into thin slices
1 bottle (12 oz.) HEINZ Original Cocktail Sauce
1 can (8 oz.) tomato sauce
3 Tbsp. strawberry preserves
1/2 lb. squid rings
3 Tbsp. chopped fresh parsley
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat 1 Tbsp. oil in medium nonstick skillet on medium heat. Add garlic; cook 1 min., stirring frequently. Add peppers; cook 2 min. or until softened, stirring frequently. Add cocktail sauce, tomato sauce and preserves; mix well. Bring just to boil, stirring frequently. Remove from heat.
  • Heat remaining oil in large nonstick skillet. Add squid; cook 1 to 2 min. or until opaque, stirring frequently. Add cocktail sauce mixture; mix well. Cook and stir 1 min.
  • Top with parsley and cheese.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

FRIED CALAMARI WITH SWEET ORANGE SAUCE



Fried Calamari with Sweet Orange Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 16

2 cups orange juice
1 1/2 tablespoons honey
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons finely chopped fresh parsley
Pinch crushed red pepper flakes
Vegetable oil, for frying
1 cup all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons paprika
Kosher salt and freshly ground black pepper
1 pound small squid bodies and tentacles, bodies cut into 1/3-inch-thick rounds
1 jalapeno, thinly sliced
1 Fresno chile, thinly sliced
1 tablespoon finely chopped fresh parsley
Orange and lemon wedges, for serving

Steps:

  • For the sweet orange sauce: Combine the orange juice and honey in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and cook at a very brisk simmer until the mixture is syrupy and reduced to a little less than 1/2 cup, 15 to 20 minutes. Remove from the heat. Let cool slightly, then whisk in the oil, lemon juice, parsley and crushed red pepper. Transfer to a ramekin or small bowl.
  • For the fried calamari: Fill a large, wide pot with 1 1/2 inches oil and heat over medium-high heat until it registers 350 degrees F on a deep-frying thermometer. Line a tray with paper towels. Meanwhile, whisk together the flour, cornstarch, paprika, 2 teaspoons salt and 1 teaspoon pepper in a wide, shallow bowl.
  • Toss the squid and chiles with the flour mixture, making sure all the squid rings are separated and everything is thoroughly coated. Transfer about a third of the squid and chile mixture to a kitchen spider or slotted spoon and shake to remove the excess flour. Carefully add the squid and chiles to the hot oil and fry until crisp and just barely golden, 1 to 1 1/2 minutes. Transfer to the prepared tray with a slotted spoon and sprinkle generously with salt. Repeat the sifting and frying process with the remaining squid, making sure to return the oil to 350 degrees F between batches.
  • Transfer to the fried squid to a plate and sprinkle with the parsley. Serve with the lemon and orange wedges and the sweet orange sauce for dipping.

CALAMARI



Calamari image

This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!

Provided by bluebayou

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 10

Number Of Ingredients 7

3 cups vegetable oil
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
12 squid, cleaned and sliced into rings
1 lemon - cut into wedges, for garnish

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.

Nutrition Facts : Calories 641.9 calories, Carbohydrate 5.2 g, Cholesterol 111.8 mg, Fat 66.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.7 g, Sodium 254.1 mg

SPICY AND GREASY RHODE ISLAND CALAMARI



Spicy and Greasy Rhode Island Calamari image

Rhode Island-style calamari, which has hot cherry peppers in the dredging mix, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.

Provided by Jasper White

Categories     Appetizer     Seafood     Squid     Deep-Fry     Pescatarian     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 16

1 lb cleaned medium squid (4"-5″), with tentacles
Fry Mix:
3/4 cup cornstarch
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
About 6 cups peanut, canola, or other vegetable oil, for deep-frying
2 cups buttermilk
4 tablespoons unsalted butter
4 large garlic cloves, finely chopped
1 cup sliced hot cherry peppers in vinegar, drained
2 tablespoons chopped fresh Italian parsley
Special Equipment:
Deep-fry thermometer

Steps:

  • Working Ahead:
  • The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day.
  • Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
  • Fry Mix:
  • Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
  • Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
  • While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer. Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate. Bread remaining squid. Rinse and dry skimmer.
  • Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
  • When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
  • Fry remaining squid and drain.
  • Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.

FRIED CALAMARI WITH SPICY RED SAUCE



Fried Calamari with Spicy Red Sauce image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 teaspoons crushed red pepper flakes
One 16-ounce can crushed tomatoes
1/4 cup grated carrots
Kosher salt
2 quarts canola oil
2 cups rice flour
2 cups semolina flour
1 teaspoon freshly ground pepper
1 pound frozen and thawed calamari, bodies cut into 1/4-inch rings and tentacles
1 cup drained jarred pickled pepper slices
6 to 8 sprigs fresh rosemary
Flaky sea salt
Lemon wedges, for garnish

Steps:

  • Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
  • Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
  • Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
  • Serve with the lemon wedges and spicy marinara on the side.

SPICY GARLICKY CALAMARI



Spicy Garlicky Calamari image

Make and share this Spicy Garlicky Calamari recipe from Food.com.

Provided by Iron Woman

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

6 pieces of raw squid
2 beaten eggs
1 cup chopped garlic
1/4 cup jalapeno pepper, seeded and diced (1 tsp. red chili flakes can be substituted)
1/4 cup cilantro, finely chopped
flour, as needed
salt and pepper, as needed
vegetable oil, as needed
1/2 cup water
1 cup brown sugar
1/2 cup rice vinegar or 1/2 cup white vinegar
3 tablespoons chopped garlic
3 tablespoons garlic and red chile paste
kosher salt, as needed
cornstarch, as needed

Steps:

  • For Calamari:.
  • Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
  • Shake off excess flour and deep fry until brown and tender.
  • In a heated sauté pan, sauté garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
  • Served with sliced lemons and/or Sweet Garlic Sauce.
  • Garlic Sauce:.
  • Combine water and vinegar and bring to a boil.
  • Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
  • Thicken with the cornstarch slurry.
  • Serve with fried item.

SPICY 3-MINUTE CALAMARI



Spicy 3-Minute Calamari image

Provided by Mario Batali

Categories     dinner, easy, lunch, quick, appetizer, main course

Time 8m

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons pine nuts
2 tablespoons currants
1/4 cup caperberries
4 garlic cloves, thinly sliced
1 tablespoon hot red-pepper flakes
1 cup basic tomato sauce
1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
8 scallions, thinly sliced (reserve some for garnish)
Kosher salt and freshly ground black pepper.

Steps:

  • Heat 1/4 cup oil in a large sauté pan until just smoking. Sauté the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes. Add the tomato sauce, and bring to a simmer. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions, and season with salt and pepper. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.

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