CAJUN CALAMARI
I doubled the recipe here and I show you how to clean and prepare fresh calamari. Remember, never fry squid over 2 minutes. I used a Cajun seasoning in this video made by Frog Bone Cajun Sauces, to give it a Cajun kick, and it is delicious!
Provided by Smoky Ribs BBQ
Categories Low-Carb Pescatarian Weekend Project Egg-Free Soy-Free Game Day 4th of July Father's Day Entertaining Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Time 2h
Yield 4
Number Of Ingredients 6
Steps:
- Rinse the Calamari (1 pound). Cut off the tentacles to the same length.
- Pull all the innards out. Just reach up the body and pull it straight out.
- Pull out the squid quill. Reach in and make sure you got all the innards out.
- The wings are edible but are on the chewy tough side, so pull them right off.
- Peel the squid skin off.
- The tentacles are a delicacy, so cut right in front of the eyes and push the beak through the other side. Wash the prepared calamari one more time.
- Take the open end of the squid, cut off the uneven ends, and discard. Cut the squid into quarter-inch rings. Discard the tip. As you slice, make sure none of the quill broke off by feeling through the squid.
- In a large mixing bowl, combine Buttermilk (1 cup) and Cajun Seasoning (2 tablespoon).
- Add the cleaned squid rings to the mixture and mix until the rings are thoroughly coated. Marinate for 1 to 2 hours.
- In a large mixing bowl, mix Corn Masa Flour (1/2 cup) or All-Purpose Flour (1/2 cup) and Cajun Seasoning (4 tablespoon).
- Heat deep fryer with Grapeseed Oil (as needed) to 375 degrees F (190 degrees C). Coat marinated squid in flour mixture. Shake off the excess and add to deep fryer basket.
- Slowly lower the basket into the fryer and fry for a minute to a minute and a half. Transfer to a paper towel lined plate. Finish off all the squid.
- Serve with some lemon wedges and your favorite dipping sauce like aioli or tartar sauce.
Nutrition Facts : Calories 47 calories, Protein 3.7 g, Fat 0.9 g, Carbohydrate 6.5 g, Fiber 0.3 g, Sugar 0.8 g, Sodium 789.9 mg, SaturatedFat 0.4 g, TransFat 0 g, Cholesterol 66.9 mg, UnsaturatedFat 0.3 g
GRILLED CALAMARI
Provided by Food Network
Categories appetizer
Time 3h
Yield 4 to 6 appetizer portions
Number Of Ingredients 21
Steps:
- Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.
- In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.
- Preheat the grill to high heat.
- Cook potatoes in boiling salted water until tender. Drain and set aside.
- With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter.
- Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired.
- Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
GRILLED CAJUN CALAMARI
These grilled Cajun calamari are marinated in a spicy seasoning of paprika, cayenne, and lime and served with veggies and brown rice for a balanced meal.
Provided by Foodaciously
Categories Mains
Time 40m
Number Of Ingredients 17
Steps:
- In a bowl combine lime and lemon juice, one tablespoon of oil, crushed garlic, oregano, thyme, cayenne pepper, paprika, and black pepper. Set the squid tentacles aside and marinate the calamari in the Cajun seasoning.
- In a saucepan, cook the rice for 15 minutes, drain excess water, and then set aside.
- Next, sear the marinated calamari in a grill pan for one to two minutes.
- In a skillet, sizzle one tablespoon of oil with chopped celery and onions. Then, add diced peppers and tomatoes and the calamari tentacles. Season with salt and chilli powder, pour in any leftover Cajun marinade and cook for 10 minutes.
- Prepare each serving with the cooked rice, vegetable side, and grilled calamari. Finally, garnish with chopped fresh parsley.
Nutrition Facts : Calories 438 calories, Carbohydrate 67 calories, Fat 8 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 grams, Sugar 10 grams, UnsaturatedFat 7 grams
GRILLED CALAMARI
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 appetizer servings
Number Of Ingredients 7
Steps:
- In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
- Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.
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