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
KOREAN CALAMARI
Provided by Nigella Lawson : Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions.
- Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
- To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
- Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
- Add the sliced corn and scallions and stir-fry for 2 minutes
- Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
- Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
- Freeze Note
- Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips.
CHEF NICK'S AMAZING CALAMARI
Tender calamari tubes stuffed with a mascarpone cheese, ricotta cheese and sun-dried tomato mixture are baked, then sauteed to a golden finish in garlic butter. A little work, but truly amazing!
Provided by Nicole MacDonald
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
- Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
- Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
- Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 17.6 g, Cholesterol 259.2 mg, Fat 21.2 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 345.6 mg, Sugar 3.1 g
KOREAN CALAMARI - NIGELLA LAWSON
Make and share this Korean Calamari - Nigella Lawson recipe from Food.com.
Provided by DrGaellon
Categories Squid
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to package directions.
- Slice the calamari bodies into thin rings. Toss rings and tentacles with rice wine. After 15 minutes, remove calamari from wine.
- To bowl with wine, add gochujang, sugar and sesame oil. Stir well.
- Over medium-high heat, heat peanut oil in a heavy skillet. When it smokes, add corn (or green beans) and scallions. Stir-fry 2 minutes. Add squid and stir-fry until opaque, about 2 minutes. Add sauce and stir until piping hot, 30-60 seconds.
- Divide rice between two bowls. Divide squid and sauce between bowls and serve.
Nutrition Facts : Calories 434.8, Fat 5.6, SaturatedFat 1, Sodium 12.8, Carbohydrate 83.2, Fiber 3.6, Sugar 5.1, Protein 7.1
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SPICY GRILLED CALAMARI (KOREAN GRILLED SQUID, OJINGEO GUI)
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3.8/5 (12)Estimated Reading Time 3 minsServings 4
- Clean the squid by carefully pulling the tentacles until the innards slip out of the body. Use your fingers to reach inside the tube and remove any remaining parts. Cut the tentacles from the head just below the eyes. Remove the beak from the center of the tentacles. Discard everything except the body and tentacles. Rinse the squids well under cold running water. Drain.
- Add the squids and coat evenly with the marinade, and then marinate in the fridge for about 30 minutes.
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