Wine Braised Calamari With Vegetables Recipes

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WINE-BRAISED CALAMARI WITH VEGETABLES



Wine-Braised Calamari With Vegetables image

With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.

Provided by David Tanis

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved and sliced into 1/4-inch-thick half-moons
2 cloves garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
Pinch crushed red pepper flakes
Pinch saffron threads (optional)
1 1/2 pounds cleaned squid, tentacles left whole and bodies cut into 1-inch slices (small squid may be left whole)
Salt and pepper
1 cup white wine
2 cups hot chicken broth
4 to 6 carrots (about 1/2 pound), peeled and cut in bite-size chunks
2 medium or 3 small turnips, peeled and cut in wedges
2 small or 1 large leeks, white and pale green parts only, finely diced
1 cup green peas (frozen are fine)
2 tablespoons finely chopped parsley
1 tablespoon finely snipped chives

Steps:

  • In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
  • Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
  • Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
  • Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
  • Add leeks and peas and cook 5 minutes more.
  • Serve in wide soup bowls. Garnish with chopped parsley and chives.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 902 milligrams, Sugar 8 grams

CALAMARI ON PASTA



Calamari on Pasta image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Steps:

  • Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
  • Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
  • Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
  • Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS



Braised Calamari Stuffed with Shrimp, Spinach and Herbs image

Provided by Anne Burrell

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

11 clean medium calamari tubes, about 5 to 6 inches long
1/2 pound peeled, deveined medium shrimp, roughly chopped
3 cloves garlic, smashed and coarsely chopped
2 cups coarsely chopped baby spinach
2 eggs
1/2 to 3/4 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 bunch fresh oregano, leaves chopped
2 pinches crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 large or 2 small onions, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
3/4 cup dry white wine
1 (28-ounce) can Italian plum tomatoes

Steps:

  • To make the calamari:
  • Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
  • To make the sauce:
  • Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
  • Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
  • Deliciouso!

GARLIC-AND-HERB-BRAISED SQUID



Garlic-and-Herb-Braised Squid image

Categories     Garlic     Tomato     Braise     Dinner     Squid     White Wine     Healthy     Gourmet     New York     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 pounds cleaned squid
2 cups flat-leaf parsley sprigs, divided
5 garlic cloves
3 tablespoons olive oil
1/4 teaspoon hot red-pepper flakes
3/4 cup Chardonnay
1 (28-ounce) can whole tomatoes in juice, coarsely chopped
1/4 cup water
Accompaniment: crusty bread

Steps:

  • Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
  • Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
  • Season with additional salt and pepper and stir in reserved parsley.

CALAMARI IN A CREAMY WHITE WINE SAUCE



Calamari in a Creamy White Wine Sauce image

This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!

Provided by NUKA1

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 2

Number Of Ingredients 12

½ pound linguine pasta
2 tablespoons olive oil
3 cloves garlic, crushed
8 ounces squid, cleaned and cut into rings and tentacles
¾ cup white wine
3 cherry peppers, thinly sliced
2 tablespoons cornstarch
1 cup cream
crushed red pepper flakes to taste
salt and pepper to taste
½ cup shredded fresh basil
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
  • Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 1229.5 calories, Carbohydrate 104.3 g, Cholesterol 417.3 mg, Fat 67.2 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 32.5 g, Sodium 306 mg, Sugar 6.9 g

WARM CALAMARI WITH WINTER VEGETABLES



Warm Calamari With Winter Vegetables image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 11

6 oven-dried or soft sun-dried tomato halves (not in oil), minced
4 tablespoons white wine vinegar
5 tablespoons extra virgin olive oil
Salt
pepper
3/4 pound brussels sprouts, halved lengthwise
1/2 cup diced fennel bulb
3/4 pound calamari, bodies sliced in thin rings
1 small shallot, minced
1 large garlic clove, slivered
1 cup cooked cannellini beans, rinsed if canned

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

STUFFED CALAMARI BRAISED WITH FRESH PEAS



Stuffed Calamari Braised with Fresh Peas image

Yield makes 6 servings

Number Of Ingredients 13

Twelve 5- to 7-ounce calamari (about 4 1/2 pounds total), cleaned according to directions on page 40, tentacles reserved
1/2 cup plus 2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and chopped
2 sprigs fresh thyme, leaves stripped and finely chopped
Crushed hot red pepper
Salt
1/4 cup cognac
1/4 cup fine, dry bread crumbs
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped onion
4 cups fresh shelled peas, or two 10-ounce packages frozen peas, defrosted and drained
1 bunch scallions, trimmed and chopped (about 1 cup)
1 1/2 cups Vegetable Stock (page 76), canned reduced-sodium chicken broth, or water

Steps:

  • Leave the calamari bodies whole and chop the tentacles into 1/4-inch pieces.
  • To make the stuffing: Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Add the chopped garlic and cook, shaking the pan, until golden, about 1 minute. Scatter the chopped tentacles over the oil, sprinkle the thyme over them, and season lightly with crushed red pepper and salt. Cook until the liquid given off by the tentacles is evaporated and the tentacles begin to brown, about 6 minutes. Stir in the cognac, bring to a boil, and cook until it is almost completely evaporated. Stir in the bread crumbs and cook until they begin to toast, about 5 minutes. Remove from the heat, stir in the parsley, and set aside until cool enough to handle.
  • Divide the stuffing evenly among the calamari, packing it lightly into the body cavities. An espresso spoon or small teaspoon is a good tool. (It will seem as though there is not enough stuffing, but the stuffing will expand and the calamari will shrink.) Seal the open end of the calamari with a toothpick.
  • Heat 4 tablespoons of the remaining olive oil in a large skillet over medium-high heat. Slip as many of the stuffed calamari into the skillet as fit in a single layer. Cook, turning as necessary, until caramelized on both sides, about 8 minutes. Slip more calamari into the oil as those in the pan shrink. Transfer the calamari to a plate as they are done, leaving behind as much oil as possible. Stir the onion into the oil remaining in the pan and cook, stirring, until wilted, about 4 minutes. Stir in the peas and season lightly with salt and crushed red pepper. Lower the heat to low and cover the pan. Cook, stirring occasionally, until the peas are tender, about 20 minutes for fresh peas or 10 minutes for frozen peas.
  • Return the calamari to the pan. Sprinkle the scallions over them, pour in the stock, and season lightly with salt. Bring to a boil, then lower the heat so the sauce is simmering. Simmer, uncovered, until the calamari are tender and there is barely enough liquid to moisten the peas, about 20 minutes. Drizzle in the remaining 2 tablespoons oil. Transfer the calamari to warm plates or a platter and spoon the sauce and peas over and around them. Serve immediately.

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