Lemon Baked Squid Recipes

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BAKED SQUID



Baked Squid image

Make and share this Baked Squid recipe from Food.com.

Provided by ngibsonn

Categories     Squid

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs fresh squid, tubes cleaned and sliced into 1/2-inch rings
4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1/2 cup tomato paste
1/2 cup white wine
4 -5 cups cooked rice
1 lemon, juice of

Steps:

  • In a 4 to 5-quart pan, bring about 1 1/2 inches of water to a boil.
  • Add rings, reduce heat, cover and simmer for 30 seconds.
  • Drain and dry.
  • Fry in olive oil with the onions and garlic until onions are tender.
  • Add tomato paste and white wine.
  • Spread cooked rice evenly in a baking pan.
  • Pour squid mixture over the rice.
  • Bake at 400° F for 25 minutes.
  • Sprinkle lemon juice over mixture before serving.

Nutrition Facts : Calories 636.7, Fat 17.2, SaturatedFat 2.8, Cholesterol 528.4, Sodium 361.3, Carbohydrate 71.2, Fiber 2.5, Sugar 5.7, Protein 41.5

LEMON BAKED SQUID



Lemon Baked Squid image

Provided by Molly O'Neill

Categories     project, appetizer

Time 6h30m

Yield Four servings

Number Of Ingredients 25

1 cup fresh lemon juice
1/4 cup plus 1 tablespoon olive oil
1/2 cup minced scallions
8 cloves garlic, peeled and minced
12 small whole squid, cleaned, tentacles finely chopped
3/4 pound cleaned squid, sacs cut into 1/4-inch-thick rounds
12 medium beets
2 tablespoons balsamic vinegar
Salt and pepper to taste
1 head garlic
1 medium onion, peeled and thinly sliced
1 small red onion, peeled and thinly sliced
2 shallots, peeled and halved
1 teaspoon fennel seeds
1/2 teaspoon yellow mustard seeds
1/2 teaspoon celery seeds
1/2 cup cider vinegar
1/4 cup brown sugar
1/2 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 cup freshly made dry bread crumbs
1 tablespoon minced basil leaves
1 tablespoon minced parsley leaves
1 tablespoon minced fennel leaves
1 tablespoon minced chervil leaves

Steps:

  • Combine the lemon juice, 1 tablespoon of the olive oil, scallions and garlic in a large glass or ceramic bowl. Add the squid. Cover and refrigerate for 4 hours.
  • Preheat the oven to 400 degrees. Combine 8 of the beets with 1 tablespoon olive oil in a baking dish. Roast the beets in the oven until tender, about 35 to 40 minutes. Set aside to cool. Peel. Cut into 1/3-inch cubes. Set aside. Dice the remaining 4 beets. Combine the diced beets and balsamic vinegar in a blender or food processor, and puree until smooth. Strain into a glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the roasted beets and toss. Set aside.
  • Combine all of the ingredients for the onion confit in a large saucepan. Simmer over medium heat for 1 hour. Set aside to cool.
  • Increase the oven temperature to 475 degrees. Combine the bread crumb ingredients in a large bowl. Place the whole sacs together in a large baking dish. Place the sliced squid and tentacles next to them. Pour the marinade over all the squid. Top with the bread crumb mixture. Bake until tender, about 10-12 minutes. Set aside to cool.
  • Spoon equal amounts of sliced squid and tentacles in the center of four plates. Strain the beets, reserve the vinaigrette. Ring the squid with a circle of minced beets. Wreathe the beets with a circle of onion confit. Arrange 3 whole sacs around the center like the spokes of a wheel. Drizzle with the beet vinaigrette. Garnish with chervil. Serve immediately.

FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI



Fried Calamari with Fried Lemons and Lemon Aioli image

Provided by Marc Murphy

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound calamari, bodies sliced into 1/2-inch rings and tentacles cut in half
1 1/2 cups buttermilk
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Neutral cooking oil, for frying
1 1/2 cups all-purpose flour
3 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 lemons, sliced thin (about 15 slices), plus lemon zest for garnish
1 cup fresh parsley leaves, plus some chopped, for garnish

Steps:

  • For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
  • For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
  • Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
  • For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
  • In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
  • Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
  • Serve with the aioli, garnished with the zest and chopped parsley.

BAKED STUFFED SQUID: CALAMARI RIPIENI AL FORNO



Baked Stuffed Squid: Calamari Ripieni al Forno image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 to 12 servings

Number Of Ingredients 20

1/4 cup olive oil
1 large onion, sliced thinly (preferably sweet white Vidalia onion)
Salt and freshly ground black pepper
1/4 cup pine nuts
1/4 cup raisins
1/4 cup Italian or kalamata olives (preferably pitted)
1 teaspoon capers, optional
One 24-ounce can peeled crushed/ground tomatoes (recommended: Kitchen Ready)
5 or 6 basil leaves, torn
3 eggs
3/4 cup seasoned bread crumbs, plus extra for sprinkling
1 tablespoon raisins, coarsely chopped
1 tablespoon pine nuts, coarsely chopped
1/4 cup chopped squid tentacles
1 tablespoon caciocavallo cheese or Pecorino Romano, chopped into small cubes
12 cleaned fresh or frozen medium squid
Grated Romano
Dry seasoned bread crumbs
Salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

  • To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
  • Preheat the oven to 400 degrees F.
  • To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.

CALAMARI STEAKS WITH LEMON BUTTER & PARSLEY RECIPE - (3.8/5)



Calamari Steaks with Lemon Butter & Parsley Recipe - (3.8/5) image

Provided by rmulleni

Number Of Ingredients 9

Ingredients
3 calamari steaks ( 125 grms each)
1 egg white prepared with 2 tsp Deb El Just Whites 2 TBS water
1 cup Kikkoman Bread Crumbs, Panko
1 TBS Butter
2 tsp Olive oil
Salt & Pepper to taste
Lemon
Parsley

Steps:

  • Directions Prepare Deb El Egg whites per directions on can. I prefer to prepare Calamari steaks by pounding them on both sides with a tined tenderizer to thin them out which increases the size a little. dip i egg white mixture, then in panko to coat on both sides. heat oil & butter on medium heat, saute in skillet 3 minutes on one side squeeze with lemon wedge, and salt & pepper to taste, turn and cook 3 more minutes, until crispy and golden brown, sprinkle with parsley and serve with fresh lemon...

ABSOLUTELY DELICIOUS STUFFED CALAMARI



Absolutely Delicious Stuffed Calamari image

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Provided by UNREFINEDNERD

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 14

12 calamari tubes
2 green onions, finely chopped
8 cloves garlic, minced, divided
½ pound chopped cooked shrimp meat
½ pound cooked crabmeat, diced
1 tablespoon lemon juice
¾ cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
¾ cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
  • In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
  • Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g

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Top Asked Questions

How to bake squid rings?
Squid rings are baked instead of fried for a delicious appetizer or side dish. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Completely defrost your squid rings. In a small bowl, whisk the 2 eggs and set aside. In a separate bowl, add the flour. In a third bowl, add the panko bread crumbs.
How to cook squid on the grill?
In a medium bowl, toss squid with a drizzle of olive oil until lightly coated. Grill squid over hottest part of grill, turning, until browned on both sides. Transfer to a platter and season with salt and pepper. Drizzle fresh olive oil on top, garnish with parsley, and serve with lemon wedges.
How to cook squid tubes?
Make a cut down one side of the squid tube to open it up. Mix lemon zest, cumin, salt and pepper, garlic and olive oil together in a shallow dish. Place squid tubes in the mixture and put in the fridge to marinate for at least 2 hours. Heat a grill pan or barbecue until very hot.
How to cook calamari with lemon and salt?
Step 1) – Cut the calamari into rings and place them in a bowl with the tentacle tufts. It’s very important that the calamari are well dried. So pat them dry with paper towels. Now add a pinch of salt and two tablespoons of extra virgin olive oil. Step 2) – Squeeze the lemon and add its juice.

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