Squid Recipe, Anyone?!
My husband bought a 3/4 lb!. squid and I would like to find a really good recipe for it, (not fried, I can do that!.)Www@FoodAQ@Com
Answers:
Stuffed Calamari Recipe-This sounds very good
Here's a recipe for one of our favorite Feast of the Seven Fishes dishes!. It's for stuffed calamari, which recommend serving in Tomato Sauce!.
You Will Need: 2-4 pound of calamari (squid), bread crumbs, salt, pepper, fresh grated Parmesan and/or romano cheese, eggs, garlic, basil, water, milk, chopped up portions of the various seafood will be serving (including the squid themselves!.)
How You Do It:
Remove the tentacles from the calamari, leaving only the body cavity
Prepare the tomato sauce and allow it to simmer while preparing the stuffing
The Stuffing - In a large bowl, combine two 15 oz!. cans of bread crumbs (or four cups fresh bread crumbs), one head of minced garlic, cup of milk, and an egg!. Add cheese to preference and copious amounts of the remaining chopped fish and squid!. Mix by hand until you get a thick moist mixture, add more milk if necessary!.
Now, take the stuffing and fill each calamari tube (tight but not too tight) and place in an olive oiled casserole dish!. Lay the stuffed calamari in rows and feel free to layer!.
Drizzle the stuffed calamari with olive oil and cheese, then poor your sauce over top the entire dish!.
Cover with foil and a lid and place in an oven thats been pre-heated to 450 degrees for about an hour!.Www@FoodAQ@Com
Here's a recipe for one of our favorite Feast of the Seven Fishes dishes!. It's for stuffed calamari, which recommend serving in Tomato Sauce!.
You Will Need: 2-4 pound of calamari (squid), bread crumbs, salt, pepper, fresh grated Parmesan and/or romano cheese, eggs, garlic, basil, water, milk, chopped up portions of the various seafood will be serving (including the squid themselves!.)
How You Do It:
Remove the tentacles from the calamari, leaving only the body cavity
Prepare the tomato sauce and allow it to simmer while preparing the stuffing
The Stuffing - In a large bowl, combine two 15 oz!. cans of bread crumbs (or four cups fresh bread crumbs), one head of minced garlic, cup of milk, and an egg!. Add cheese to preference and copious amounts of the remaining chopped fish and squid!. Mix by hand until you get a thick moist mixture, add more milk if necessary!.
Now, take the stuffing and fill each calamari tube (tight but not too tight) and place in an olive oiled casserole dish!. Lay the stuffed calamari in rows and feel free to layer!.
Drizzle the stuffed calamari with olive oil and cheese, then poor your sauce over top the entire dish!.
Cover with foil and a lid and place in an oven thats been pre-heated to 450 degrees for about an hour!.Www@FoodAQ@Com
Squid, Chorizo and Tomato Stew
450g cleaned squid, cut into rings
5 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
A large pinch smoked paprika
5 sprigs thyme
1 strip of finely pared lemon rind
400g tin chopped organic tomatoes
220g chorizo, finely sliced on the diagonal
3 tablespoons finely chopped parsley
Method
Preheat the grill to medium-high and line the grill pan with foil!. Wash the squid and pat dry!. Heat 3 tablespoons of olive oil in a wide pan over a high heat!. Add a handful of squid rings and quickly stir-fry!. As soon as the squid is opaque, remove and set aside!. Repeat the process until all the squid has been fried!. You may need to add more oil!. Once finished, reduce the temperature to low and add the onion and garlic to the pan!. Gently sauté until very soft, then mix in the paprika and continue to fry for 3 minutes!. Add the thyme, lemon peel and chopped tomatoes and leave to gently bubble and reduce!.
Put the chorizo under the grill and cook for 2 minutes or until the fat begins to ooze out!. Flip over and grill for another minute or two!. Remove and mix into the simmering tomatoes with 140ml water!. Continue to cook over a low heat until thick and rich!. When it tastes good, it's ready!. Remove the sprigs of thyme!. Stir in the squid just before you are ready to serve, heat through, mix in the parsley and serve immediately with saffron rice!.Www@FoodAQ@Com
450g cleaned squid, cut into rings
5 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
A large pinch smoked paprika
5 sprigs thyme
1 strip of finely pared lemon rind
400g tin chopped organic tomatoes
220g chorizo, finely sliced on the diagonal
3 tablespoons finely chopped parsley
Method
Preheat the grill to medium-high and line the grill pan with foil!. Wash the squid and pat dry!. Heat 3 tablespoons of olive oil in a wide pan over a high heat!. Add a handful of squid rings and quickly stir-fry!. As soon as the squid is opaque, remove and set aside!. Repeat the process until all the squid has been fried!. You may need to add more oil!. Once finished, reduce the temperature to low and add the onion and garlic to the pan!. Gently sauté until very soft, then mix in the paprika and continue to fry for 3 minutes!. Add the thyme, lemon peel and chopped tomatoes and leave to gently bubble and reduce!.
Put the chorizo under the grill and cook for 2 minutes or until the fat begins to ooze out!. Flip over and grill for another minute or two!. Remove and mix into the simmering tomatoes with 140ml water!. Continue to cook over a low heat until thick and rich!. When it tastes good, it's ready!. Remove the sprigs of thyme!. Stir in the squid just before you are ready to serve, heat through, mix in the parsley and serve immediately with saffron rice!.Www@FoodAQ@Com
i don't think it would hurt that you have a bit more squid than called for!.
Squid Vicious
1/2 pound squid tentacles and tubes
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste)
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1/2 teaspoon thinly sliced garlic
1/4 teaspoon minced ginger
2 dried arbol chiles
1/3 cup medium dice sweet onion
1/4 cup torn-into-strips oyster mushrooms
1/3 cup medium dice red bell pepper
Freshly ground white pepper
On a clean cutting board, remove the tentacles from the bodies of the squid and reserve!. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle!. Using a matte knife, lightly score the squid in a crosshatch pattern!. Cut each tube into four pieces of roughly equal size!.
In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat!. Marinate while preparing for the rest of the dish!. Combine the miso broth and balsamic vinegar with the remaining cornstarch!.
In a hot pan or wok, add the sesame oil and swirl to coat the pan!. Add the squid and cook for 30 to 40 seconds!. It will curl up naturally and brown!. Working quickly, add the garlic, ginger, and chiles!. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast)!. Add the onion, mushrooms, and bell pepper and saute for another minute!. Pour in the stock mixture and simmer until the sauce begins to thicken!. Season with white pepper and additional soy sauce, if necessary!. Serve over rice!.Www@FoodAQ@Com
Squid Vicious
1/2 pound squid tentacles and tubes
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste)
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1/2 teaspoon thinly sliced garlic
1/4 teaspoon minced ginger
2 dried arbol chiles
1/3 cup medium dice sweet onion
1/4 cup torn-into-strips oyster mushrooms
1/3 cup medium dice red bell pepper
Freshly ground white pepper
On a clean cutting board, remove the tentacles from the bodies of the squid and reserve!. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle!. Using a matte knife, lightly score the squid in a crosshatch pattern!. Cut each tube into four pieces of roughly equal size!.
In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat!. Marinate while preparing for the rest of the dish!. Combine the miso broth and balsamic vinegar with the remaining cornstarch!.
In a hot pan or wok, add the sesame oil and swirl to coat the pan!. Add the squid and cook for 30 to 40 seconds!. It will curl up naturally and brown!. Working quickly, add the garlic, ginger, and chiles!. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast)!. Add the onion, mushrooms, and bell pepper and saute for another minute!. Pour in the stock mixture and simmer until the sauce begins to thicken!. Season with white pepper and additional soy sauce, if necessary!. Serve over rice!.Www@FoodAQ@Com
One of my favorite ways to have squid is very simple to make!. Take your favorite tomato based spaghetti sauce, either bottled or homemade and heat it up on the stove top - spicy is awesome, so add some extra garlic and some red pepper flakes if you can handle it; slice the squid bodies into rings, or however you feel like it, and add them and the tentacles to the heated sauce to cook for about 5 minutes or so until they're done!. It will add liquid/juices to your sauce and thin it down, but add some wonderful flavor too!. Serve over linguine, spaghetti or fettucine pasta cooked al dente!.Www@FoodAQ@Com
Here are a couple that look good to me:
http://allrecipes!.com/Recipe/Calamari-in!.!.!.
http://allrecipes!.com/Recipe/Salt-and-Pe!.!.!.
BertWww@FoodAQ@Com
http://allrecipes!.com/Recipe/Calamari-in!.!.!.
http://allrecipes!.com/Recipe/Salt-and-Pe!.!.!.
BertWww@FoodAQ@Com
Seaside Squid Salad
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com