Spicy Calamari With Fregola Recipes

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SPICY CALAMARI WITH FREGOLA



Spicy Calamari With Fregola image

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

2 pounds small to medium calamari, tubes and tentacles cleaned, cut into 1/2-inch pieces
Salt and pepper
Extra-virgin olive oil
1/2 teaspoon crushed red pepper
4 anchovy fillets, roughly chopped
4 small garlic cloves, minced
1 large onion, diced (about 1 1/2 cups)
1/8 teaspoon crumbled saffron
1/2 cup dry white wine
1 cup diced canned tomato
3/4 cup chicken broth or water
1 cup fregola sarda (add 1/2 cup for heartier appetites)
12 basil leaves
Pinch of dried oregano

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

FRIED CALAMARI WITH SPICY RED SAUCE



Fried Calamari with Spicy Red Sauce image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 teaspoons crushed red pepper flakes
One 16-ounce can crushed tomatoes
1/4 cup grated carrots
Kosher salt
2 quarts canola oil
2 cups rice flour
2 cups semolina flour
1 teaspoon freshly ground pepper
1 pound frozen and thawed calamari, bodies cut into 1/4-inch rings and tentacles
1 cup drained jarred pickled pepper slices
6 to 8 sprigs fresh rosemary
Flaky sea salt
Lemon wedges, for garnish

Steps:

  • Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
  • Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
  • Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
  • Serve with the lemon wedges and spicy marinara on the side.

STUFFED CALAMARI WITH SNAPPER AND FREGOLA IN A BURST CHERRY TOMATO SAUCE



Stuffed Calamari with Snapper and Fregola in a Burst Cherry Tomato Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Pinch red pepper flakes
2 cups heirloom cherry or grape tomatoes
1 cup chicken stock
Kosher salt
2 cups fregola
1 cup fresh corn kernels
12 ounces rock shrimp
1/2 cup breadcrumbs
3 tablespoons chopped fresh parsley
Kosher salt
Extra-virgin olive oil, as needed
12 ounces calamari tubes, cleaned
2 tablespoons extra-virgin olive oil
Four 6-ounce snapper fillets, cleaned and bones removed
Kosher salt

Steps:

  • For the tomato sauce: To a medium saucepan over medium heat, add the olive oil, garlic and red pepper flakes. Cook until the garlic is fragrant, being careful not to burn. Add the cherry tomatoes; toss to combine and coat with the oil. Add the chicken stock and cook until tomatoes burst, about 10 minutes. Hold over medium-low heat.
  • For the fregola: Bring a medium pot of salted water to a boil. Add the fregola and cook according to package instructions. Drain and toss with the corn. Season with salt.
  • For the stuffed calamari: Combine rock shrimp, breadcrumbs, parsley and some salt in a food processor. Pulse to a thick paste; add olive oil if needed. Transfer the shrimp paste to a medium pastry bag and pipe into the calamari until three-quarters full. Seal the calamari with skewers.
  • Simmer the stuffed calamari in the tomato sauce for 5 minutes. Flip and simmer until cooked through, another 5 to 7 minutes.
  • For the snapper: Heat the oil in a medium saute pan over medium-high heat. Sprinkle the snapper with salt on both sides. Place the fish in the hot pan, skin-side up, for about 3 minutes. Flip and cook on the reverse side for an additional minute or until cooked through. Remove the fish from the pan.
  • To serve: Spoon the fregola and corn onto a plate, place a snapper fillet and some stuffed calamari on top. Top with tomato sauce.

SPICY SAUTEED CALAMARI OVER PASTA



Spicy Sauteed Calamari over Pasta image

I found this recipe on eastvillagekitchen.com and made it with my wife. It came out so good I had to add to my cookbook. If you like Fra Diavolo you'll love this! The version we just made was a little too spicy - I might try cutting down on the red pepper next time - but it was still really delicious. Great over pasta, or on its own as an appetizer (double the serving count for appetizer).

Provided by Chef Remy 186273

Categories     Spaghetti

Time 30m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 8

1 lb squid
3 tablespoons red pepper flakes
4 tablespoons tomato paste
3 garlic cloves, chopped (or more to taste)
1 bunch Italian parsley
2 tablespoons extra virgin olive oil
salt
pepper

Steps:

  • Give the squid a good rinse after you cut them into 1/2 inch rings. Be sure to drain out the rinse water in a strainer.
  • Heat the extra virgin olive oil in a wok or shallow saute pan.
  • Add chopped garlic to the oil and cook until the garlic begins to become translucent or browns up a little.
  • Add the calamari.
  • Add tomato paste, red pepper, salt, pepper,
  • Saute on medium heat for 8 minutes.
  • Add a handful of italian parsley.
  • Saute on medium heat for 2 more minutes.
  • Serve with some additional parsley over pasta.

Nutrition Facts : Calories 193.2, Fat 9.1, SaturatedFat 1.5, Cholesterol 264.2, Sodium 178.4, Carbohydrate 9.5, Fiber 1.9, Sugar 2.4, Protein 19

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.

SPICY FRIED CALAMARI WITH LEMON AIOLI



Spicy Fried Calamari With Lemon Aioli image

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

5 tablespoons all-purpose flour
5 tablespoons cajun seasoning
9 -12 squid, 5 to 7 inches long, cleaned and sliced
3 -4 cups canola oil
lemon wedges or lime wedge
1 1/2 tablespoons Dijon mustard
1 tablespoon minced garlic
2 egg yolks
1/2 tablespoon white pepper
1/2 teaspoon salt
1/2 slice white bread, crusts removed and bread torn into pieces
2 cups olive oil or 2 cups canola oil
1/2 cup ice water (optional)

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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