Calamari Recipes

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This is delicious! Don't let the ink thing scare you off - it adds an unbelievable richness to the dish. The California Bay Leaf makes a tasteable difference in flavor compared to the Mediterranean Bay. YUM! Let the rice soak up all the flavors and ENJOY!

Ingredients
1/2 pound (about 1 large) tomatoes, unpeeled and roughly chopped
1 small white onion, roughly chopped
1 small green bell pepper, cleaned of veins and seeds and roughly chopped
1/4 cup firmly packed, roughly chopped flat-leaf parsley
12 small garlic cloves, peeled
6 tbsp fruity olive oil
1 pound cleaned squid, cut into 1/2-inch pieces
Sea salt to taste
1 large California bay leaf, broken up
1 tsp squid ink, approximately, diluted in 2 tbsp vinegar
Freshly ground black pepper

Instructions
Put the tomatoes, onion, green pepper, parsley, and 4 of the garlic cloves into a blender jar and blend for a few seconds to make a textured puree. Set aside.

Heat the oil in a heavy frying pan or a saute pan, add 4 garlic cloves, slivered, and fry until a very dark brown. Remove the garlic and discard [personally, I loved browned garlic and always EAT it while I'm preparing the food instead of tossing it! --ed.]. Put the remaining garlic cloves, slivered, into the pan with the squid, sprinkle with salt, and stir quickly, tossing it from time to time (really a stir-fry), for 2 to 3 minutes.

Add the tomato puree, bay leaf, sugar, squid ink, and pepper and cook quickly for about 6 minutes to reduce the sauce. The squid should be tender but still a little al dente. If the sauce is still a little too liquid but the squid is cooked, tip the pan to one side and reduce the sauce for 4 minutes more.

This dish is best served on a bed of plain white rice.

Yield: 4 servings

This is mouth-watering!

3 lb. box of frozen squid-cleaned and cut into strips
4 tbls. of olive oil
1 tbl. parsley-chopped
2 cups of crushed tomatoes
1/2 cup of red wine
2 garlic cloves (I'd make this a whole head)
salt, and pepper

Heat oil in sauce pan. Brown the garlic. Add squid, and saute about 10 minutes. Add salt, pepper, and wine, and cook about 10 minutes more. Add tomatoes, and parsley, cover, and simmer for 15-20 minutes. Don't overcook the squid or it will turn into shoe leather!

This is simple and savory. Great as an appetizer or antipasto, or a whole meal. Fried calamari just begs for a dipping sauce. My favorite is aioli and I'll be posting that and other dip recipes for you to enjoy!

1/2 to 1 pound calamari sliced into rings
1 cup flour
1 tsp paprika
1 tsp cayenne pepper
Enough vegetable oil to fill bottom of heavy skillet to 1/2"

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1. Clean calamari and keep chilled.
2. Mix flour, paprika and cayenne in shallow bowl.
3. Heat oil to 375 degrees.
4. Toss a handful of calamari with flour, shake off excess.
5. Fry for 3 or 4 minutes or until golden brown. Drain on paper towels and salt to taste.

1/2 to 1 pound squid (calamari) sliced into rings
1 cup flour
2 large eggs, whipped
1 cup bread crumbs
Enough vegetable oil to fill bottom of heavy skillet to 1/2"

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1. Toss a handful of calamari with flour, shake off excess.
2. Roll in the egg
3. Roll in the bread crumbs
4. Fry for 3 or 4 minutes or until golden brown. Drain on paper towels and salt to taste.

Serve warm with fresh lemon slices.

This salad is fabulous! Be sure to let it rest after mixing together to let flavors fully develop.

1 1/2 lb cleaned squid (fresh or frozen, cut into rings and smaller pieces)
2 tbls fresh lemon juice
1 tbl red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 tsp black pepper
1 small red onion, thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Rinse squid under cold running water, then lightly pat dry between paper towels. Cut the tentacles in half lengthwise and cut bodies (including flaps, if attached) into 1/3-inch-wide rings.

Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.

Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

You can also make it in advance and chill it for 8 hours before bringing it back to room temperature - it's GREAT this way!

2 bulbs garlic
2 teaspoons olive oil
1 cup mayonnaise
1 teaspoon grated lemon rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 1/2 teaspoon salt
1/4 teaspoon hot sauce

Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly.

Bake at 425° for 45 minutes or until soft.

Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.

Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.

Only a few ingredients and very straight-forward preparation. This is for when you want your squid NOW!!

Ingredients
1.5 lbs squid, cut up into rings
1 cup flour
1 tsp Cajun seasoning

Lime Vinaigrette
3 tbls fresh lime juice
1/4 bunch fresh coriander, chopped
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil
salt to taste
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Combine flour and cajun seasoning in a ziploc bag and toss.
Deep fry for 30/40 seconds.

VINAIGRETTE:
In a food processor, process everything except the oil.
Slowly drizzle in the oil until emulsified.
Add chopped coriander.
Place into a bowl for about half an hour for the full flavors to develop.