CALAMARI STIR FRY WITH PEPPERS AND CUKES
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
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.
SPICY 3-MINUTE CALAMARI
Provided by Mario Batali
Categories dinner, easy, lunch, quick, appetizer, main course
Time 8m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large sauté pan until just smoking. Sauté the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes. Add the tomato sauce, and bring to a simmer. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions, and season with salt and pepper. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.
SPICY CALAMARI WITH FREGOLA
In Sardinia, rustic saucy fish stews are commonly served with fregola, simmered golden nuggets of toasted semolina, hearty and satisfying. A relative of couscous, fregola arrived by ship from nearby Tunisia, became popular and melded into the local cuisine long ago. The little round pellets are the size of a peppercorn, or a bit larger. When cooked, they have a pleasant, slightly chewy texture. Traditionally, fregola is used in vegetable soups as a way to add substance; prepared like a juicy risotto with the concentrated flavor of clams or other shellfish; or served as part of a room-temperature salad. Most Italian stores in the United States carry it, but you may substitute Israeli-style pearl couscous, which has a similar flavor.
Provided by David Tanis
Categories dinner, lunch, grains and rice, seafood, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
- Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
- Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
- Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
- Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
- Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 4 grams
CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
SPICY GARLICKY CALAMARI
Make and share this Spicy Garlicky Calamari recipe from Food.com.
Provided by Iron Woman
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- For Calamari:.
- Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
- Shake off excess flour and deep fry until brown and tender.
- In a heated sauté pan, sauté garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
- Served with sliced lemons and/or Sweet Garlic Sauce.
- Garlic Sauce:.
- Combine water and vinegar and bring to a boil.
- Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
- Thicken with the cornstarch slurry.
- Serve with fried item.
SPICY FRIED CALAMARI WITH LEMON AIOLI
I'd been looking for a good spicy calamari recipe for some time when I stumbled across this recipe from the Global Gourmet. It's wooooonderful.
Provided by jeniwan
Categories Squid
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
- In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
- Fry the squid for 2 to 3 minutes, or until a light golden brown.
- Using a slotted spoon, transfer to paper towels to drain.
- Serve immediately with lemon or lime wedges and Lemon Aioli.
- For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
- With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 687.5, Fat 73.6, SaturatedFat 10.5, Cholesterol 62.9, Sodium 254.3, Carbohydrate 7.2, Fiber 0.5, Sugar 0.3, Protein 1.9
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Ratings 86Category Appetizer, Side Dish, SnackCuisine Mediterranean, Ramona's CuisineTotal Time 35 mins
- Wash the calamari thoroughly, cut into rings about 1 cm thick sprinkle some salt and put aside in a sieve to drain properly.
- Place a nonstick frying pan on a medium- high heat and cook the the calamari rings. There will be some water released but if it's not too much leave it. It will evaporate as you cook the rings. If it is quite a lot of water just dispose of some and as an indication, there should be roughly about 4 spoonfuls of liquid which is enough to cook them, anything extra, dispose of. Keep stirring or tossing pretty much continuously until all the juices have run out. The whole thing shouldn't take longer than 12-13 min.
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