Fried Calamari With Rouille Cherry Peppers And Lemon Recipes

FRIED CALAMARI

Steps:

• Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
• Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

FRIED CALAMARI WITH ROUILLE, CHERRY PEPPERS, AND LEMON

Steps:

• Stir all ingredients in small bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir 30 seconds. Add cherry peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teaspoon lemon juice. Season with salt and pepper.
• Add enough vegetable oil to another large skillet to come 1 inch up sides of pan. Heat oil to 375°F.
• Whisk cornmeal, flour, salt, and pepper in medium bowl to blend. Toss calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt. Transfer to large bowl.
• Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges.

FRIED CALAMARI WITH BASIL AND LEMON WITH ARRABBIATA

Steps:

• Add calamari rings to a large mixing bowl and cover with milk (use more or less to completely cover the calamari. Peel garlic cloves and gently bash with the side of a knife to open the clove and release some of the juices. Add to the bowl, season with salt and pepper, then cover and refrigerate overnight.
• Heat approximately 3-inches of vegetable oil to 350 degrees F. in a deep-fryer or heavy bottomed pot. Remove calamari bowl from the refrigerator stir in the basil. Set up 2 large mixing bowls: 1 with a colander sitting in it and the other with seasoned flour. Dump the calamari into the colander and drain the milk. Shake the colander to remove excess liquid then place the strained calamari and basil into the flour. Toss to coat, and then place back into the colander to remove excess flour. Fry (both calamari and basil leaves) in batches until crispy and golden brown, about 2 minutes. Use a slotted spoon to transfer the calamari and basil leaves to a tray lined with paper towels to drain, as you cook.
• For the Arrabbiata sauce:
• Set a large skillet over medium heat and add 3 tablespoons of olive oil. Add chopped garlic, onion and red pepper flakes. Saute until fragrant then add tomatoes and wine. Break up tomatoes with the back of your wooden spoon and simmer uncovered for 20 minutes until some of the juice has reduced. When done, give it a final seasoning with salt and pepper, then puree in a blender (or use an immersion blender) until smooth. Season with salt and pepper and sugar and serve with calamari.

FRIED CALAMARI

Steps:

• Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
• Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
• Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.

SPICY FRIED CALAMARI WITH LEMON AIOLI

Steps:

• For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
• In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
• Fry the squid for 2 to 3 minutes, or until a light golden brown.
• Using a slotted spoon, transfer to paper towels to drain.
• Serve immediately with lemon or lime wedges and Lemon Aioli.
• For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
• With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.