Spicy And Greasy Rhode Island Calamari Recipes

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SPICY AND GREASY RHODE ISLAND CALAMARI



Spicy and Greasy Rhode Island Calamari image

Rhode Island-style calamari, which has hot cherry peppers in the dredging mix, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.

Provided by Jasper White

Categories     Appetizer     Seafood     Squid     Deep-Fry     Pescatarian     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 16

1 lb cleaned medium squid (4"-5″), with tentacles
Fry Mix:
3/4 cup cornstarch
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
About 6 cups peanut, canola, or other vegetable oil, for deep-frying
2 cups buttermilk
4 tablespoons unsalted butter
4 large garlic cloves, finely chopped
1 cup sliced hot cherry peppers in vinegar, drained
2 tablespoons chopped fresh Italian parsley
Special Equipment:
Deep-fry thermometer

Steps:

  • Working Ahead:
  • The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day.
  • Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
  • Fry Mix:
  • Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
  • Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
  • While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer. Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate. Bread remaining squid. Rinse and dry skimmer.
  • Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
  • When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
  • Fry remaining squid and drain.
  • Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.

RHODE ISLAND CALAMARI



Rhode Island Calamari image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

4 cups canola oil
4 ounces olive oil
4 ounces butter
1 cup sliced pepperoncini
1/2 cup chopped red onion
1/4 cup minced garlic
1/2 cup white wine
1/4 cup clam juice
1 teaspoon crushed red pepper
1 round loaf sourdough bread
1/2 teaspoon cornstarch
2 cups all-purpose flour
1 tablespoon seasoning salt
1/2 teaspoon cayenne
12 ounces calamari, tubes and tentacles, cut in 1/4-inch thick
3 ounces diced Roma tomatoes
3 ounces chopped scallions

Steps:

  • Heat canola oil in a deep pot to 350 degrees F.
  • In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.
  • Core out bread and lightly toast the bread bowl. Set aside.
  • In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.
  • Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions.

EASY SWEET & SPICY CALAMARI RECIPE



Easy Sweet & Spicy Calamari Recipe image

Try out this Easy Sweet & Spicy Calamari Recipe on family and friends. This flavorful calamari dish is not only easy to make - it's also great for sharing!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 9

2 Tbsp. olive oil, divided
2 garlic cloves, minced
2 banana peppers, seeded, cut into thin slices
1 bottle (12 oz.) HEINZ Original Cocktail Sauce
1 can (8 oz.) tomato sauce
3 Tbsp. strawberry preserves
1/2 lb. squid rings
3 Tbsp. chopped fresh parsley
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat 1 Tbsp. oil in medium nonstick skillet on medium heat. Add garlic; cook 1 min., stirring frequently. Add peppers; cook 2 min. or until softened, stirring frequently. Add cocktail sauce, tomato sauce and preserves; mix well. Bring just to boil, stirring frequently. Remove from heat.
  • Heat remaining oil in large nonstick skillet. Add squid; cook 1 to 2 min. or until opaque, stirring frequently. Add cocktail sauce mixture; mix well. Cook and stir 1 min.
  • Top with parsley and cheese.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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