Paprika Calamari Steak Recipes

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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.

PAPRIKA CALAMARI STEAK



PAPRIKA CALAMARI STEAK image

Categories     Shellfish     Sauté     Quick & Easy

Yield USE one to two steaks per person.

Number Of Ingredients 6

Squid steaks
favorite type of paprika
flour
panko (optional)
fresh citrus (limes, lemon, etc.)
oil for sauteing

Steps:

  • Rinse the squid steaks. You can also score them with a knife on the diagonals crossing but not cutting all the way through the flesh. Sprinkle ground paprika on both sides, the dredge in flour and/or panko if desired. Shake off excess flour. Saute about 3 minutes per side in your favorite type of heated oil. Don't over-cook. Flip and saute the other side. Add to dinner plate and squeeze your favorite type of citrus juice on and add salt and pepper if desired. Simple and healthful. ENJOY!

GRILLED CALAMARI



Grilled Calamari image

Provided by Food Network

Categories     appetizer

Time 3h

Yield 4 to 6 appetizer portions

Number Of Ingredients 21

1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
2 teaspoons fresh oregano leaves
2 cloves garlic, peeled and smashed
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
8 new potatoes, cut in 1/2
1 small loaf focaccia bread, sliced
Green and Nicoise olives, pitted and chopped
Essence, recipe follows
Chopped parsley, garnish
Lemon wedges, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried thyme

Steps:

  • Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.
  • In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.
  • Preheat the grill to high heat.
  • Cook potatoes in boiling salted water until tender. Drain and set aside.
  • With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter.
  • Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired.
  • Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED CALAMARI



Grilled Calamari image

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 appetizer servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (1 small lemon)
1/2 teaspoon coarse salt
1 clove garlic, thinly sliced
2 sprigs fresh oregano, or 1/2 teaspoon dried
1 pound fresh squid, cleaned, rinsed, and well dried
Freshly ground black pepper

Steps:

  • In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
  • Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.

ROASTED CALAMARI WITH GARLIC, NEW POTATOES, AND CHICKPEAS



Roasted Calamari with Garlic, New Potatoes, and Chickpeas image

Calamari lend sophistication to robust ingredients like new potatoes and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1 1/4 pounds new potatoes (about 11), halved if large
Coarse salt
1 3/4 pounds calamari (bodies and tentacles), rinsed and dried
1 cup canned drained chickpeas, rinsed
1/2 cup pitted green olives
1/4 cup fresh oregano, coarsely chopped, plus more for garnish
8 garlic cloves, minced
1 teaspoon cumin seeds, toasted or ground, or 1 teaspoon ground cumin
3/4 teaspoon smoked sweet paprika
Freshly ground pepper
6 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
3/4 cup water
1/4 cup fresh lemon juice
8 ounces day-old rustic bread, crust removed, bread torn into 2-inch pieces
Lemon wedges, for serving

Steps:

  • Put potatoes into a saucepan, and cover with water by about 1 inch. Bring to a boil, and add 1 teaspoon salt. Cook potatoes until just tender, about 15 minutes. Drain, and let cool.
  • Preheat oven to 400 degrees. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut in half crosswise, or into thirds if large. (Leave tentacles whole, or halve if large.)
  • Toss together calamari, chickpeas, potatoes, olives, half the oregano, the garlic, cumin, paprika, salt, pepper, and 3 tablespoons oil in a shallow 13-by-9-inch baking dish. Add water and lemon juice. Cover with parchment and then foil, and cut about six vents. Bake 30 minutes.
  • Meanwhile, toss bread, 1/2 teaspoon salt, a pinch of pepper, and remaining oregano and 3 tablespoons oil.
  • Uncover baking dish, and sprinkle with bread mixture. Cook, uncovered, until bread is golden brown, about 20 minutes. Sprinkle with oregano, salt, and pepper. Drizzle with oil if desired, and serve with lemon wedges.

CHEF NICK'S AMAZING CALAMARI



Chef Nick's Amazing Calamari image

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

1 cup ricotta cheese
⅓ cup mascarpone cheese
12 sun-dried tomatoes, chopped
½ cup dry bread crumbs
¼ teaspoon dried oregano, or to taste
1 pinch salt and pepper to taste
8 large squid, cleaned and tentacles removed
2 tablespoons butter
2 cloves garlic, chopped
2 tablespoons sesame seeds

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

PAPRIKA CHILI STEAK



Paprika Chili Steak image

Marinade seasoned with chili powder and paprika gives grilled flank stead a robust flavor. "This treasured recipe from a German neighbor opened up my taste buds to a whole new world," comments DiAnn Mallehan of Grand Rapids, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
1/2 cup ketchup
1/4 cup cider vinegar
1 tablespoon paprika
1 tablespoon canola oil
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds beef flank steak

Steps:

  • In a shallow dish, combine the first eight ingredients; add steak and turn to coat. Cover and refrigerate for 3 hours or overnight, turning occasionally., Drain and discard marinade. Lightly oil grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°, medium-well, 145°.

Nutrition Facts : Calories 200 calories, Fat 10g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 253mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CALAMARI



Calamari image

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

3 cups vegetable oil
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
12 squid, cleaned and sliced into rings
1 lemon - cut into wedges, for garnish

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

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