EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE
Easy skillet calamari recipe, cooked in a light garlic lime sauce finished fresh dill. Great for dinner or as a warm appetizer, see serving suggestions.
Provided by Suzy Karadsheh
Categories Entree
Time 11m
Number Of Ingredients 9
Steps:
- In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
- Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
- Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)
Nutrition Facts : Calories 282 calories, Sugar 0.5 g, Sodium 52.4 mg, Fat 18.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1 g, Protein 18.5 g, Cholesterol 272.3 mg
FRIED CALAMARI WITH SPICY ANCHOVY MAYONNAISE
The unusual idea of using graham cracker crumbs to flavor calamari came to Danny accidentally while enjoying a quick bite one afternoon at a San Francisco bar. He was with the cafe's first chef, Ali Barker, and while munching on some tender calamari tentacles, asked why they tasted so good. Barker answered: "I think it's cardamom. You know, the spice that tastes like graham crackers." The bar's chef revealed that he had used "nothing but flour, salt and pepper." Even though the two had mis-guessed the ingredients, the idea still sounded intriguing, and they experimented with a mixture of graham cracker crumbs and flour. The results were fantastic. The sugar in the crumbs caramelizes while the calamari are frying, allowing them to reach a perfect golden brown long before they've become overcooked and rubbery. Lastly, the sweet contrast with the spicy, salty dip is addictive. If you clean the calamari yourself, separate the tentacles from the body. Remove the ink sac and cartilage from inside the head, and under cold running water, peel the dark skin from the body. Rinse well.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
- Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
- Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)
- Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.
FRIED CALAMARI WITH SPICY ANCHOVY MAYONNAISE
Steps:
- In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
- Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
- In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
- In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
- The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.
ANCHOVY-OLIVE PASTA SAUCE
Yields about 4 cups sauce, enough for 1 pound cooked pasta. The dish may be accompanied by grated Parmesan cheese
Provided by MsPia
Categories Sauces
Time 30m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan combine olive oil and anchovies.
- Cook over medium heat, stirring to mash anchovies, 3 to 5 minutes.
- Add garlic and onion and cook until tender, 5 minutes or so.
- Stir in remaining ingredients and simmer, uncovered, 15 minutes.
Nutrition Facts : Calories 391.1, Fat 20.4, SaturatedFat 2.9, Cholesterol 9.6, Sodium 1241.1, Carbohydrate 22.5, Fiber 5.3, Sugar 10.7, Protein 7.1
KALAMATA OLIVE TAPENADE
An olive tapenade without anchovies.
Provided by TERESITA79
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g
ROASTED RADISHES WITH ANCHOVIES
Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce. This is best served warm rather than piping hot. You can make the anchovy mixture up to 3 days ahead. Store it in the fridge and bring it to room temperature before using.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
- Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
- Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
- Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 376 milligrams, Sugar 1 gram, TransFat 0 grams
SPAGHETTI WITH ANCHOVY OLIVE SAUCE
Steps:
- In a large heavy skillet (measuring at least 12 inches across top) cook garlic in oil over moderate heat, stirring, until pale golden. Add anchovies and cook, mashing them, until they dissolve into oil, about 1 minute. Stir in olives and parsley and remove skillet from heat.
- In a kettle of salted boiling water cook spaghetti until al dente. Reserve 1 cup pasta cooking liquid and drain spaghetti in a colander. Add spaghetti and 1/2 cup reserved liquid to sauce. Heat pasta over moderate heat, stirring and tossing it and adding more reserved liquid as necessary, until it is coated well with sauce.
CALAMARI
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
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
KALAMARI WITH ANCHOVY AND OLIVE SAUCE
Make and share this Kalamari With Anchovy and Olive Sauce recipe from Food.com.
Provided by evelynathens
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For sauce: In a skillet, melt the butter over moderate heat, add garlic, cilantro, shallots, mustard, anchovies, olives and ouzo and season to taste.
- Cook over low heat, stirring occasionally, for 10 minutes.
- For squid: Cut squid into ¼ inch rings and toss with the flour.
- In a large skillet, heat 2 tblsps of the oil over high heat until hot and cook squid, stirring, for 1-2 minutes, or until white.
- Stir cooked squid into the prepared sauce and cook 2 minutes.
- Transfer to a heated serving dish and garnish with lemon wedges.
- Great served with a pilaf.
Nutrition Facts : Calories 565.1, Fat 33.4, SaturatedFat 16.6, Cholesterol 770.3, Sodium 586.1, Carbohydrate 14.7, Fiber 0.5, Sugar 0.1, Protein 49.4
More about "kalamari with anchovy and olive sauce recipes"
GRILLED CALAMARI WITH ANCHOVY AND CAPERS - CINDYSTABLE.COM
From cindystable.com
CALAMARI RIPIENI (STUFFED CALAMARI) - MEMORIE DI ANGELINA
From memoriediangelina.com
ANCHOVY OLIVE PASTA SAUCE - THERESCIPES.INFO
From therecipes.info
KALAMARI WITH ANCHOVY AND OLIVE SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
OLIVE OIL, GARLIC & ANCHOVY CAPELLINI - ENRILEMOINE
From enrilemoine.com
SQUID LINGUINI WITH CAPERS, ANCHOVIES AND ORANGE ZEST
From nigella.com
RACHEL RODDY’S RECIPES FOR EASY SUMMER PASTA
From theguardian.com
ANCHOVY PASTA WITH LEMON AND OLIVES RECIPE | LINDSAY
From ilovelindsay.com
BEST GRILLED CALAMARI WITH TOMATO OLIVE SALSA RECIPES | QUICK AND …
From foodnetwork.ca
10 BEST ANCHOVY RECIPES - THE SPRUCE EATS
From thespruceeats.com
41 BEST ANCHOVY RECIPES, INCLUDING ANCHOVY PASTA, SALAD …
From epicurious.com
EASY ANCHOVY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
REAL GOOD FISH | RECIPE | | FRESH SQUID INK PASTA WITH ANCHOVY ...
From realgoodfish.com
EXTRA VIRGIN OLIVE & SAUTEED CALAMARI - MOROCCO GOLD
From morocco-gold.com
10 BEST PASTA WITH KALAMATA OLIVE RECIPES | YUMMLY
From yummly.com
BRAISED SQUID WITH ANCHOVIES AND PEAS | RECIPES | SBS FOOD
From sbs.com.au
GRILLED SQUID WITH MEDITERRANEAN SAUCE - EASY LIGHT SUMMER RECIPE
From feastyrecipes.com
6 ANCHOVY RECIPES FOR ANCHOVY LOVERS ONLY | TASTE OF HOME
From tasteofhome.com
GARLIC, ANCHOVY, AND OLIVE SPAGHETTI - KITCHN
From thekitchn.com
WARM ANCHOVY AND OLIVE OIL SAUCE - THE SPLENDID TABLE
From splendidtable.org
OUR 10 BEST ANCHOVY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
KALAMARI WITH ANCHOVY AND OLIVE SAUCE RECIPE - FOOD.COM
From pinterest.nz
FREGOLA SARDA WITH A TOMATO, ANCHOVY, CHILLI AND OLIVE SAUCE
From cooksister.com
ANCHOVY AND OLIVE PASTA | WILD PLANET FOODS
From wildplanetfoods.com
10 BEST SAUTEED CALAMARI RECIPES | YUMMLY
From yummly.com
ANCHOVY | BOQUERON TAPAS RECIPES - SPAIN FOOD SHERPAS
From spainfoodsherpas.com
KALAMARI WITH ANCHOVY AND OLIVE SAUCE RECIPE - FOOD.COM
From pinterest.co.uk
ITALIAN TOMATO, ANCHOVY AND OLIVE SAUCE RECIPE - IFOOD.TV
From ifood.tv
GRILLED CALAMARI WITH ANCHOVY AND CAPERS RECIPE BY CINDY …
From thedailymeal.com
STUFFED CALAMARI | HOW TO MAKE STUFFED CALAMARI WITH
From vincenzosplate.com
THE SECRET INGREDIENT (ANCHOVY): HALIBUT POACHED IN OLIVE OIL WITH ...
From seriouseats.com
COPYCAT OLIVE GARDEN FRIED CALAMARI RECIPE - RECIPES.NET
From recipes.net
OIL-CURED OLIVE-AND-ANCHOVY SAUCE RECIPE - FOOD & WINE
From foodandwine.com
SALMON PASTA WITH ANCHOVY-GARLIC SAUCE - THAT SPICY CHICK
From thatspicychick.com
SPICY TOMATO SAUCE WITH OLIVES, CAPERS AND ANCHOVIES RECIPE …
From heb.com
10 WAYS WITH ANCHOVIES | SBS FOOD
From sbs.com.au
ANCHOVY WRAPPED OLIVES | HOW TO MAKE THIS QUICK EASY APPETIZER …
From victoriahaneveer.com
BLACK SQUID-INK PASTA WITH ANCHOVIES AND OLIVES
From foodandhome.co.za
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #european #dietary #shellfish
You'll also love