Catching Up With Calamari
Let’s be honest, there’s a reason why they call it calamari and not squid. But with this recipe, you won’t care what its name is…you’ll just start calling it “delicious.” Here, we are preparing it three ways: fried, breaded, and stuffed. Serve this all three ways, or choose your favorite; no matter what, your guests will keep coming back for more.
- 1 lbs. squid, rinsed under cold water, bodies and tentacles (body cut into rings)
- 1 C milk
- Canola oil for frying
- 2 cups all-purpose flour
- 2 tsp sea salt
- 1 tsp cayenne pepper
- 3 lemons, cut into wedges
- 3 jalapen?os, cut into wedges lengthwise, seeds removed
- 1 C mayonnaise
- 1 lime, juiced
- 2 T Sriracha Hot Chili Sauce (or more if you like it spicy!)
Put the squid in a bowl with milk and place in the refrigerator for 30 minutes. (Tip: The calamari will fry much better when marinated and chilled.)
Pour oil in a deep-fryer or heavy pot, filled about 4-6 inches deep and heat the oil to 375°F. Prepare the flour by adding salt and cayenne pepper. Toss the calamari and coat in the seasoned flour. Carefully place the calamari in the fryer or pot, and fry until golden, a few minutes. Remove from oil with slotted spoon and drain on paper towels.
Next, toss the lemon wedges and jalapeno strips in the flour and coat. Place in the fryer or pot and fry until golden brown. Arrange the calamari with the fried lemon and jalapenos on a platter and serve with the chili-lime aioli.
Scoop mayo into a small bowl. Add the lime and chili sauce, whisk, and serve.
- 4 calamari steaks
- 1 C flour
- 4 eggs, lightly beaten
- 1 C milk Salt and pepper
- 2 T butter
- 2 T olive oil
- 1 C toasted almonds
- Lemon zest
- 2 T capers (optional)
- 1 C dry white wine
- 1?2 C shallots, minced
- 5 T lemon juice, freshly squeezed
- 1 1?2 C heavy cream
Rinse calamari and pat dry with paper towels. Pre-heat the oven to 300°F for holding the steaks.
In a small bowl, add flour and season with salt and pepper. In a separate bowl, combine milk and eggs and whisk. Dip each steak in the egg mixture and then dredge in the flour. Repeat the process for a double dip.
Heat the butter and oil in a saute? pan on medium high heat. When the pan starts to sizzle, place the steaks in the pan and brown on each side, about 4 minutes per side or until golden. Remove the steaks and place on platter. Tent the steaks with foil and place in the preheated oven.
Combine wine, shallots, and lemon juice in a small saucepan and heat until reduced to 1?2 cup liquid. Add cream and boil gently until thickened.
Place calamari on plate, spoon sauce over, sprinkle with toasted almonds, lemon zest, and capers if desired.
- 1 lbs. linguine pasta
- 6 calamari bodies or tubes, cleaned
- 1?2 C olive oil
- Red pepper flakes, to taste
- 5-6 Julienne basil leaves, rolled and thinly sliced
- 2 garlic cloves, minced
- Parmesan, grated for garnish
- 1 lbs. Italian sausage
- 1?2 C Julienne sundried tomatoes
- 1?2 fennel bulb, finely chopped
- 3 garlic cloves, minced
- 1?2 C basil, chopped
- 1?2 C panko bread crumbs
In a large pot, cook linguine according to the directions on packaging and set aside.
For the stuffing, using a skillet, brown the sausage; add the fennel and garlic, and saute? another 2 minutes. Remove from heat and add the sundried tomatoes, basil, and panko. Reserve the left over stuffing mixture to toss with the pasta.
Fill each calamari body or tube with stuffing. Using a grill pan or grill, brush each tube with olive oil and grill in hot pan or grill until they are heated through and have nice grill marks on both sides.
Place pasta in large bowl, and drizzle with olive oil, to taste. Add basil, garlic, and red pepper flakes along with the remaining stuffing.
Garnish with a little Parmesan.
(Typically, one doesn’t use cheese with seafood dishes, but lucky for us, it works here!)