Kalamaria Toursi Pickled Calamari Recipes

CRISPY CALAMARI WITH PICKLED JALAPENO DIPPING SAUCE

Steps:

• Whisk together the chopped jalapenos, mayonnaise and 1 teaspoon of reserved pickling liquid. Season with salt and set aside.
• Rinse the calamari under cold running water and lightly pat dry, leaving it slightly damp. Leave the tentacles whole and cut the bodies crosswise into 1/4-inch wide rings.
• Heat the oil in a heavy pot over high heat until it registers 375 degrees F on a thermometer.
• Place the panko in a shallow bowl and season with salt and pepper. Dredge a small handful of the squid rings in the panko, tossing to coat well. Shake off any excess and, with a slotted spoon, add the rings to the oil, using the spoon to separate the rings. Cook until golden, 1 to 2 minutes. Using the slotted spoon, transfer the rings to paper towels to drain. Season with salt and pepper. Repeat with the remaining ingredients. Serve with the pickled jalapeno dipping sauce.
• BYOC: Don't love the heat? Try substituting your favorite pickled item for the jalapenos.

KALAMARIA TOURSI (PICKLED CALAMARI)

Steps:

• Clean squid (see directions at bottom of instructions). Cut squid into 3/8 inch rings.
• Place 8 cups water, salt and ONE bay leaf in a large saucepan. Bring to a boil and add the calamari. Reduce heat and simmer for 5 minutes. Drain and dry well.
• Pack the squid rings in a clean dry 2 cup jar with a sealing lid. Add the oregano, peppercorns, coriander seeds, chili and remaining bay leaves.
• Cover completely with the vinegar then gently pour in enough olive oil to cover by 3/4 inch. Seal and refrigerate for one week.
• When ready to serve, remove from the marinade, place on a serving dish and garnish with lemon wedges and chopped fresh parsley.
• TO CLEAN A JAR: wash the jar and lid in hot soapy water, rinse well in hot water and then dry in a very slow 250F oven for 20 minutes. Do not use a towel to dry the jar.
• TO CLEAN SQUID: Grasp each squid body in one hand and the head and tentacles in the other. Pull apart to separate them. Cut the tentacles from the head by cutting below the eyes. Discard the head. Push out the beak and discard. Pull the quill from inside the body and discard. Under cold running water, pull away the skin. You can use the flaps.

CALAMARI FRITTI

Steps:

• Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
• Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.
• Smoked Jalapeno Aioli:
• 1 cup mayonnaise
• 1 to 2 canned chipotle chile in adobo
• 1 garlic clove, coarsely chopped
• 1/2 lemon, juiced
• 1 tablespoon chopped flat-leaf parsley
• Pinch salt
• Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.
• Yield: 1 cup
• Tomato-Basil Sauce:
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 4 fresh basil leaves, hand-torn
• 1 (16-ounce) can crushed tomatoes
• Pinch sugar
• Kosher salt and freshly ground black pepper
• Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.
• Yield: 2 cups

CALAMARI

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.