FRIED CALAMARI WITH SPICY ANCHOVY MAYONNAISE
Steps:
- In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
- Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
- In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
- In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
- The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.
SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
- For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
- To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.
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.
EASY SWEET & SPICY CALAMARI RECIPE
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
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
SPICY AND GREASY RHODE ISLAND CALAMARI
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
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.
PERFECT CALAMARI - SALT SQUID
This simple calamari recipe is lightly fried with rice flour for a super thin crunchy coat! I hate it when calamari is over breaded and over cooked. The best salt squid I ever had was in china town in NYC. In that little Chinese place their "Salt Squid" was so lightly breaded and the coating was super thin and added the perfect crunch. I found that the secret is the rice flour, for a super thin perfect blend of crunch for the calamari. I also found the way to make the perfect pink spicy dipping sauce, it's simple; mayo & chili garlic sauce mixed.
Provided by CareyJamesBalboa
Categories Squid
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- As with most seafood, first take it back to where it was born, rinse it in cold salty ice water. (sea salt only) This will revive it.
- Cut up calamari into 1/2 inch circle strips.
- Be careful to get the little plastic looking particles out that can be found naturally in squid.
- Mix Rice Flour in a bowl with fresh ground Pink Himalayan Sea Salt and fresh ground Pepper Medley. Be careful to not get the mix too salty.
- Get the grinders that you grind yourself.
- Dip squid into the rice flour mix to get them well coated. Make sure to get the inside too.
- 1:30-2:00 min frying time maximum at about 350-400 degrees in grape seed oil. Only fry small handfuls of calamari at a time.
- The grape seed oil has a really high smoke point and won't burn, it also won't change the flavor of your seafood.
- Set the temp on a little home deep fryer to 400.
- Use a thermometer to wait until you have perfect temperature.
- To make the pink spicy sauce:.
- mix mayonnaise and hot chili garlic sauce vietnamese style together to make the pink creamy chili dip. equal ratios is usually good or add more spicy chili if you like it hot!
- Bam! get ready for a mouthgasm!
Nutrition Facts : Calories 3319.6, Fat 342.6, SaturatedFat 33.3, Cholesterol 264.7, Sodium 50, Carbohydrate 48.9, Fiber 1.4, Sugar 0.1, Protein 21.1
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 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
SPICY STUFFED SQUID
Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this.
Provided by Althea
Categories Seafood Shellfish Octopus and Squid
Time 1h45m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
- In small bowl combine the rice, raisins and pine nuts.
- Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
- In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
- Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 50.3 g, Cholesterol 1.9 mg, Fat 19.1 g, Fiber 4.6 g, Protein 11.9 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 15.6 g
SPICY CALAMARI WITH BACON AND SCALLIONS
Really simple yet the flavors are quite complex. From the November, 2007 edition of Gourmet. It's supposed to serve four as a main course; we found it sufficient for three as a starter (either a tribute to the recipe or just further proof that we love to eat)
Provided by Chef Kate
Categories Squid
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse squid and dry on paper towels.
- Cut large tentacles in two and bodies into 1/2" rings.
- Cut bacon into 1" pieces and brown in a 12" skillet.
- Transfer bacon to paper towels to drain.
- Turn the heat to high, get bacon fat very hot.
- Toss calamari with 1/4 teaspoon of salt and add to skillet with the scallions and red pepper flakes.
- Saute till just done, about three minutes.
- Serve immediately, sprinkled with bacon.
Nutrition Facts : Calories 294.8, Fat 15.2, SaturatedFat 4.9, Cholesterol 415.6, Sodium 460.6, Carbohydrate 7.3, Fiber 0.7, Sugar 0.6, Protein 30.3
More about "spicy calamari squid recipes"
CRISPY FRIED CALAMARI | SPICY FRIED SQUID RECIPE | EASY …
From artofpalate.com
Cuisine FusionCategory AppetizerServings 3Total Time 1 hr 30 mins
SPICY CALAMARI RECIPE - RAMONA'S CUISINE
From ramonascuisine.com
Ratings 83Category Appetizer, Side Dish, SnackCuisine Mediterranean, Ramona's CuisineTotal Time 35 mins
10 BEST SPICY CALAMARI RECIPES | YUMMLY
From yummly.com
SPICY CALAMARI SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.2/5 (9)Total Time 1 hr 20 minsCuisine American, CaribbeanCalories 424 per serving
10 BEST DRIED SQUID RECIPES | YUMMLY
From yummly.com
SPICY CALAMARI, BRAZILIAN STYLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO COOK SALT AND PEPPER CALAMARI (SQUID) IN CHINESE STYLE 椒 …
From youtube.com
WHAT IS CALAMARI & HOW TO COOK SQUID?
From petitegourmets.com
SQUID RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICY GRILLED CALAMARI (KOREAN GRILLED SQUID, OJINGEO GUI)
From koreanbapsang.com
SALT AND PEPPER SQUID (CHINESE FRIED CALAMARI!) - THE WOKS OF LIFE
From thewoksoflife.com
SPICY SQUID RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
10 BEST SPICY SAUCE CALAMARI RECIPES | YUMMLY
From yummly.com
FRIED CALAMARI (EXTRA CRISPY WITH DIPPING SAUCE!) - RASA MALAYSIA
From rasamalaysia.com
SPICY GRILLED CALAMARI - CRUMB: A FOOD BLOG
From crumbblog.com
RECIPE FOR GREEK STYLE SPICY CALAMARI - GREEK BOSTON
From greekboston.com
SPICY CALAMARI RECIPE | YUMMY.PH
From yummy.ph
SPICY CALAMARI WITH BACON AND SCALLIONS RECIPE | EPICURIOUS
From epicurious.com
10 BEST SPICY SAUTEED CALAMARI RECIPES | YUMMLY
From yummly.com
CALAMARI FRY: SPICY & FRIED CALAMARI RECIPE | SEEMA
From seema.com
WHOLE BABY SQUID RECIPE | SPICY BABY CALAMARI CURRY WITH COCONUT
From topsrilankanrecipe.com
SPICY STIR-FRIED CALAMARI (SQUID) RECIPE - YOUTUBE
From youtube.com
SPICY CRISPY FRIED CALAMARES WITH 3 DIFFERENT DIPS - FOXY FOLKSY
From foxyfolksy.com
FRIED CALAMARI WITH SPICY MARINARA SAUCE | THE COZY APRON
From thecozyapron.com
SPICY BRAISED CALAMARI RECIPE | MYRECIPES
From myrecipes.com
EASY GRILLED SQUID (CALAMARI) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICY GRILLED SQUID - DELIGHTFUL PLATE
From delightfulplate.com
SPICY STIR-FRIED SQUID (OJINGEO BOKKEUM) - KOREAN BAPSANG
From koreanbapsang.com
SWEET AND SPICY SQUID RECIPE | RECIPE | SQUID RECIPES, CALAMARI …
From pinterest.ca
SPICY THAI BASIL SQUID | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
SPICY 3 MINUTE CALAMARI RECIPES - FOOD NEWS
From foodnewsnews.com
THE 15 BEST SQUID RECIPES (HOW TO COOK CALAMARI) - GYPSYPLATE
From gypsyplate.com
SPICY CALAMARI STIR FRY RECIPE – CAULDRONS AND CUPCAKES
From cauldronsandcupcakes.com
8 SQUID AND CALAMARI RECIPES – EASY IDEAS FOR YOUR SUMMER MENU
From deavita.net
SPICY MEDITERRANEAN CALAMARI - SEATTLE FISH COMPANY
From seattlefishcompany.com
FRESH CALAMARI RECIPES - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love