Fried Calamari With Spicy Red Sauce Recipes

FRIED CALAMARI WITH REMOULADE SAUCE DRIZZLED WITH BALSAMIC SYRUP

Fried Calamari With Remoulade Sauce Drizzled With Balsamic Syrup image

The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing!

Provided by Rita1652

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs cleaned calamari, fresh, cut into 1/4 inch rings, towel dried
1 1/2 cups unbleached all-purpose flour
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 egg, lightly mixed
2 cups corn oil, more if needed
1 cup balsamic vinegar, reduced to a thick syrup

Steps:

Heat balsamic till reduced to a syrup.
Set aside.
Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Place on a platter and drizzle with balsamic syrup.
Serve with Remoulade Sauce (Recipe #87124).

Nutrition Facts : Calories 858.1, Fat 74.7, SaturatedFat 9.9, Cholesterol 148.6, Sodium 253.9, Carbohydrate 33.8, Fiber 1.4, Sugar 6.6, Protein 12.6

CALAMARI IN RED WINE AND TOMATO SAUCE

Calamari in Red Wine and Tomato Sauce image

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Provided by NCANGELONE

Categories World Cuisine Recipes European Italian

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

Steps:

Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g

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