Pan Fried Calamari With Chillies Recipes

CALAMARI STIR FRY WITH PEPPERS AND CUKES

Calamari Stir Fry with Peppers and Cukes image

Our chopped challenge this week was squid. We wanted to see squid outside of the fried calamari ring, and so we scored it to keep it tender and sauteed it in a flavor-packed stir-fry. Chopped Basket Ingredient: Squid

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound cleaned squid
8 ounces rice noodles
Kosher salt
1/3 cup chicken broth
1 tablespoon molasses (not blackstrap)
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 red bell peppers, seeded and cut into strips
1 bunch chopped scallions, whites and greens reserved separately
One 2-inch piece peeled fresh ginger, julienned
1 tablespoon finely chopped garlic
1 1/2 tablespoons lime juice (from 1 to 2 limes)
Freshly ground black pepper
1 small cucumber, thinly sliced

Steps:

Cut the squid bodies on one side so they open up flat. Score with a sharp knife in a 1/4-inch crosshatch pattern. Slice into 1/2-inch strips. Cut any tentacles in half.
Cook the noodles in a pot of boiling salted water until tender, about 8 minutes. Drain and run under cold water until cool.
Stir together the broth, molasses and soy.
Heat the oil in a wok or large heavy skillet over high heat. When it just begins to smoke, add the bell peppers, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until charred in places and crisp tender, about 3 minutes. Stir in the scallion whites, ginger and garlic and cook, stirring, until very fragrant, about 2 minutes. Add the squid and sauce to the wok and cook, stirring until the squid is just cooked, about 1 minute. Stir in the lime juice, and then toss the squid mixture with the noodles. Chill until cool, about 30 minutes or up to overnight.
Season with salt and pepper. Serve sprinkled with the cucumbers and scallion greens.

PAN-FRIED CALAMARI WITH CHILLIES

Pan-fried Calamari with Chillies image

Pan-fried calamari with chillies

Provided by nyasa

Categories Appetizers

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

800 gm calamari rings or steaks cut into thin strips
60 ml olive oil
3 cloves garlick crushed
10 ml chilli paste
30 ml lemon juice
30 ml parsley chopped
salt and milled pepper
limes or lemons halved and grilled (optional)
200 ml sweet chilli sauce

Steps:

1. Place calamari, 30 ml olive oil (2 tbsp), garlic, chilli paste, lemon juice, salt and pepper in a bowl and toss to coat the calamari. 2. Marinade for 15 minutes. 3. Heat the remaining olive oil in a frying pan until very hot. 4. Remove calamari from the marinade, drain well and fry in the hot oil for 2 minutes. Add the reserved marinade and parsley and mix well. 5. Serve garnished with grilled limes or lemons. To add extra zoom serve with a bowl of sweet chilli sauce.

Nutrition Facts : Calories 44 calories, Fat 3.5897948004 g, Carbohydrate 3.25332500105286 g, Cholesterol 0 mg, Fiber 1.20099998665266 g, Protein 0.89870000004636 g, SaturatedFat 0.477052826039232 g, ServingSize 1 1 Serving (226g), Sodium 55.92897339613 mg, Sugar 2.0523250144002 g, TransFat 0.115587978194832 g

PANKO FRIED CALAMARI

Panko Fried Calamari image

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Provided by Food Network

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds cleaned squid, cut into rings, see Cook's Note*
6 egg whites
3/4 cup all-purpose flour
2 1/2 cups panko, see Cook's Note**
Kosher salt
1 small fresh lotus root, peeled and thinly sliced, see Cook's Note***
1 green papaya, peeled and julienned
1 orange, juiced
1 Thai chile, finely chopped
1/4 teaspoon kosher salt

Steps:

Preheat the deep fryer to 375 degrees F.
Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time.
In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.
Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.
Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.
Let stand for 15 minutes before serving.
Yield: 2 cups

FRIED CALAMARI WITH ROUILLE, CHERRY PEPPERS, AND LEMON

Fried Calamari with Rouille, Cherry Peppers, and Lemon image

Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons Hungarian sweet paprika
1 teaspoon cayenne pepper
1 large garlic clove, minced
1/4 cup olive oil
1 tablespoon dried crushed red pepper
1/2 cup chopped seeded pickled cherry peppers
1 teaspoon fresh lemon juice
Vegetable oil (for frying)
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds fresh or thawed frozen small calamari, bodies cleaned and cut into 1/2-inch-wide rings, tentacles reserved
2 lemons, each cut into 6 wedges

Steps:

Stir all ingredients in small bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir 30 seconds. Add cherry peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teaspoon lemon juice. Season with salt and pepper.
Add enough vegetable oil to another large skillet to come 1 inch up sides of pan. Heat oil to 375°F.
Whisk cornmeal, flour, salt, and pepper in medium bowl to blend. Toss calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt. Transfer to large bowl.
Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges.

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