CALAMARI WITH VEGETABLES RECIPE
Our Calamari With Vegetables Recipe brings variation to your everyday meals by combining seafood with grilled vegetables. Enjoy this delicious appetizer!
Provided by Recipes.net Team
Categories Seafood
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat your grill and grease with cooking spray.
- Marinate your calamari or squid first. In a large mixing bowl, combine olive oil, garlic, oregano, and lemon or lime juice.
- Season to taste with salt and pepper. Adjust accordingly.
- Add your calamari or squid and toss to combine. Cover, then transfer to a chilled area. Allow to marinate for at least 30 minutes, no more than an hour.
- Prepare a basting mixture for the vegetables by combining half of the olive oil, balsamic vinegar, and oregano in a mixing bowl. Whisk until evenly incorporated.
- Arrange the vegetables neatly on a baking sheet and brush with the remaining olive oil on all sides. Season liberally with salt and pepper.
- Working in batches, grill the vegetables until tender and lightly charred all over, anywhere from 5 to 10 minutes depending on the vegetable. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Baste the vegetables with the prepared mixture on both sides while grilling. Set aside once done, covered in foil.
- Quickly clean your grill, then reheat at its highest setting and grease as necessary.
- Grill the calamari or squid for roughly 2 to 3 minutes per side, or until it turns opaque in color.
- Once grilled, arrange a bed of the grilled vegetables and place your seafood on top. Garnish with parsley and drizzle with balsamic glaze. Serve immediately.
Nutrition Facts : Calories 599.00kcal, Carbohydrate 19.00g, Cholesterol 264.00mg, Fat 50.00g, Fiber 4.00g, Protein 21.00g, SaturatedFat 7.00g, ServingSize 4.00 people, Sodium 62.00mg, Sugar 8.00g, UnsaturatedFat 35.00g
WARM CALAMARI WITH WINTER VEGETABLES
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix tomatoes, vinegar and 4 tablespoons oil. Season with salt and pepper.
- Bring a couple of quarts of salted water to a boil. Add the brussels sprouts, cook 2 minutes, scoop out with a slotted spoon, drain and transfer to a cutting board. Add the fennel to the water, cook 90 seconds, drain and transfer to a large bowl. Trim away the bottom half-inch of the brussels sprouts. Pull the leaves off what remains of the sprouts until they no longer come off easily. Discard what's left of the sprouts. Add the leaves to the fennel.
- Heat a cast-iron skillet until very hot. Add the remaining oil. When hot, add the calamari, separating the pieces, and cook a couple of minutes. Add the shallot and garlic, lower heat to medium and sauté another minute, until softened. Add the beans, fennel and brussels sprout leaves. Sauté briefly, until everything is warmed through.
- Remove from heat, season with salt and pepper, and transfer to a shallow bowl for serving. Drizzle with the tomato vinaigrette.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 844 milligrams, Sugar 6 grams
WARM WINTER VEGETABLE SALAD WITH HALLOUMI
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
Provided by Deb Perelman
Categories Bon Appétit Salad Dinner Lunch Squash Cabbage Vegetarian Peanut Free Tree Nut Free Soy Free Kid-Friendly Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
- Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
SPICY CALAMARI AND VEGETABLES
Make and share this Spicy Calamari and Vegetables recipe from Food.com.
Provided by nemokitty
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet. Add garlic, ginger, red hot pepper and heat for 5 minutes.
- Add calamari and vegetables. Turn up heat and stir fry quickly until calamari is heated through. Season with salt and pepper.
Nutrition Facts : Calories 69, Fat 3.8, SaturatedFat 0.5, Cholesterol 33.3, Sodium 16.9, Carbohydrate 6.4, Fiber 1.1, Sugar 2.6, Protein 3.1
WARM CALAMARI SALAD
I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.
Provided by Chef John
Categories Salad Seafood Salad Recipes
Time 17m
Yield 4
Number Of Ingredients 13
Steps:
- Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
- Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
- Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
- Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 32.7 g, Cholesterol 230.1 mg, Fat 28.6 g, Fiber 5.7 g, Protein 24.3 g, SaturatedFat 4.8 g, Sodium 801.2 mg, Sugar 2.3 g
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