A Good Calamari Recipe?!
Answers:
Calamari is easy to make,the only thing that i always worry about is the mess in my kitchen with the frying process!.
Here is what i do: Cut them up and wash very well,place them in a container with water and 1 tsp!.baking soda this step makes them soft,let stand for 5 min!.Rinse them very well!.
Drain and tap with paper towel removing excess water!.
Salt and pepper!.
In a bawl put 1/2 cup flour and 1/2 cup corn flour and a touch of garlic salt!. Coat your calamari in mixture, shake them well and deep fry in vegetable oil!.A wok works well also!.
Enjoy!Www@FoodAQ@Com
Here is what i do: Cut them up and wash very well,place them in a container with water and 1 tsp!.baking soda this step makes them soft,let stand for 5 min!.Rinse them very well!.
Drain and tap with paper towel removing excess water!.
Salt and pepper!.
In a bawl put 1/2 cup flour and 1/2 cup corn flour and a touch of garlic salt!. Coat your calamari in mixture, shake them well and deep fry in vegetable oil!.A wok works well also!.
Enjoy!Www@FoodAQ@Com
Squid Ink & Fried Squid Risotto
11 / 06 / 07 Natalia Schamroth, Issue 123
Photography by Steve Brown
Hunt down some squid ink for this risotto!. It is available at the Auckland Fish Market and some fish shops!. This is a simple but fun risotto to make – impressive and totally delicious!.
2-2? litres fish stock
100g butter
2 tablespoons extra virgin olive oil
? cup finely diced shallot
2 cloves garlic, finely chopped
sea salt and freshly ground black pepper
2? cups carnaroli rice
? cup vermouth
40ml squid ink
500g squid (baby preferably), cleaned, cut into bite-size pieces, seasoned well and coated with 2 tablespoons olive oil
1?3 cup lemon juice
1?3 cup chervil leaves
extra virgin olive oil for drizzling
Method
Heat the fish stock to a gentle simmer!.
Over a moderate heat, in a large, heavy-based risotto pan melt half the butter in the olive oil!. Gently sauté the shallot and garlic until translucent!. Season well with salt and pepper!.
Add the rice and stir until well coated with butter!. Add the vermouth and simmer for 1-2 minutes until almost absorbed!. Add the squid ink then start adding the hot stock, a ladleful at a time, stirring constantly until all the liquid is absorbed before adding the next ladleful and reducing the heat to a rapid simmer!.
Keep stirring in the stock until the rice is al dente and has the consistency of wet porridge!. Take off the heat and stir in the remaining butter!. Taste and adjust the salt and pepper!.
In a very hot pan, fry the squid for 1 minute until cooked through!. Add the lemon juice!. Stir the squid through the risotto and add the chervil!.
Pour the risotto into a serving dish and drizzle with a little extra virgin olive oil if desired!. Serves 6!.
Www@FoodAQ@Com
11 / 06 / 07 Natalia Schamroth, Issue 123
Photography by Steve Brown
Hunt down some squid ink for this risotto!. It is available at the Auckland Fish Market and some fish shops!. This is a simple but fun risotto to make – impressive and totally delicious!.
2-2? litres fish stock
100g butter
2 tablespoons extra virgin olive oil
? cup finely diced shallot
2 cloves garlic, finely chopped
sea salt and freshly ground black pepper
2? cups carnaroli rice
? cup vermouth
40ml squid ink
500g squid (baby preferably), cleaned, cut into bite-size pieces, seasoned well and coated with 2 tablespoons olive oil
1?3 cup lemon juice
1?3 cup chervil leaves
extra virgin olive oil for drizzling
Method
Heat the fish stock to a gentle simmer!.
Over a moderate heat, in a large, heavy-based risotto pan melt half the butter in the olive oil!. Gently sauté the shallot and garlic until translucent!. Season well with salt and pepper!.
Add the rice and stir until well coated with butter!. Add the vermouth and simmer for 1-2 minutes until almost absorbed!. Add the squid ink then start adding the hot stock, a ladleful at a time, stirring constantly until all the liquid is absorbed before adding the next ladleful and reducing the heat to a rapid simmer!.
Keep stirring in the stock until the rice is al dente and has the consistency of wet porridge!. Take off the heat and stir in the remaining butter!. Taste and adjust the salt and pepper!.
In a very hot pan, fry the squid for 1 minute until cooked through!. Add the lemon juice!. Stir the squid through the risotto and add the chervil!.
Pour the risotto into a serving dish and drizzle with a little extra virgin olive oil if desired!. Serves 6!.
Www@FoodAQ@Com
Salt and Pepper Squid --
INGREDIENTS
8 ounces calamari tubes
2 tablespoons Szechwan peppercorns
2 tablespoons sea salt
1 cup all-purpose flour
1 cup cornstarch
3/4 cup peanut oil
DIRECTIONS
Slice the calamari tubes down one side and open them up to lay flat!. Score the insides with a knife in a cross-hatch pattern!. Set aside!.
Heat a small skillet over high heat with no oil!. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop!. Remove them from the pan and set aside!. Add the salt to the pan and cook over high heat until it has turned a gray color!. Remove from the heat!.
Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder!. Transfer to a resealable plastic bag and mix with flour and cornstarch!.
Heat the oil in a wok or heavy skillet over high heat until very hot!. Place a few pieces of squid at a time into the bag and shake to coat!. Shake off excess and quickly fry them in the oil until browned, turning once!. Each one should take about 30 seconds!. Serve and eat immediately!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Seafood Chowder --
INGREDIENTS
1 1/2 cups fat free milk
1 (8 ounce) container fat free cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free condensed cream of mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15!.25 ounce) can whole kernel corn, undrained
1 1/2 cups chopped potatoes
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 pound shrimp
1/2 pound bay scallops
1/2 pound crabmeat
1/2 pound calamari tubes
1 (6!.5 ounce) can chopped clams
DIRECTIONS
Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat!. Cook and stir until blended!. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk!. Season with black pepper and cayenne pepper!. Simmer 25 minutes!. Do not boil!.
Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Calamari Steaks Parmigiano --
INGREDIENTS
4 calamari tubes
3/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
2 cloves garlic, minced
3 tablespoons olive oil
1 1/2 cups spaghetti sauce
4 slices provolone cheese
DIRECTIONS
Slice the calamari tubes open so they can lay flat!. Rinse and pat dry; set aside!. Mix the bread crumbs and Parmesan cheese together in a pie tin or on a plate!. Pour the milk into a separate dish!. Dip the calamari steaks in milk, then press into the bread crumb mixture to coat!.
Heat the olive oil in a large skillet over medium-high heat until hot!. Quickly add the steaks and cook until golden brown on each side, about 3 minutes per side!. They should be golden brown but be careful not to over cook or they will be tough!.
Reduce heat to low and add garlic and then spaghetti sauce to the pan!. Top each steak with a slice of provolone cheese!. Cover with a lid just until the cheese has melted, about 2 minutes!. Www@FoodAQ@Com
INGREDIENTS
8 ounces calamari tubes
2 tablespoons Szechwan peppercorns
2 tablespoons sea salt
1 cup all-purpose flour
1 cup cornstarch
3/4 cup peanut oil
DIRECTIONS
Slice the calamari tubes down one side and open them up to lay flat!. Score the insides with a knife in a cross-hatch pattern!. Set aside!.
Heat a small skillet over high heat with no oil!. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop!. Remove them from the pan and set aside!. Add the salt to the pan and cook over high heat until it has turned a gray color!. Remove from the heat!.
Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder!. Transfer to a resealable plastic bag and mix with flour and cornstarch!.
Heat the oil in a wok or heavy skillet over high heat until very hot!. Place a few pieces of squid at a time into the bag and shake to coat!. Shake off excess and quickly fry them in the oil until browned, turning once!. Each one should take about 30 seconds!. Serve and eat immediately!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Seafood Chowder --
INGREDIENTS
1 1/2 cups fat free milk
1 (8 ounce) container fat free cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free condensed cream of mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15!.25 ounce) can whole kernel corn, undrained
1 1/2 cups chopped potatoes
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 pound shrimp
1/2 pound bay scallops
1/2 pound crabmeat
1/2 pound calamari tubes
1 (6!.5 ounce) can chopped clams
DIRECTIONS
Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat!. Cook and stir until blended!. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk!. Season with black pepper and cayenne pepper!. Simmer 25 minutes!. Do not boil!.
Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Calamari Steaks Parmigiano --
INGREDIENTS
4 calamari tubes
3/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
2 cloves garlic, minced
3 tablespoons olive oil
1 1/2 cups spaghetti sauce
4 slices provolone cheese
DIRECTIONS
Slice the calamari tubes open so they can lay flat!. Rinse and pat dry; set aside!. Mix the bread crumbs and Parmesan cheese together in a pie tin or on a plate!. Pour the milk into a separate dish!. Dip the calamari steaks in milk, then press into the bread crumb mixture to coat!.
Heat the olive oil in a large skillet over medium-high heat until hot!. Quickly add the steaks and cook until golden brown on each side, about 3 minutes per side!. They should be golden brown but be careful not to over cook or they will be tough!.
Reduce heat to low and add garlic and then spaghetti sauce to the pan!. Top each steak with a slice of provolone cheese!. Cover with a lid just until the cheese has melted, about 2 minutes!. Www@FoodAQ@Com
cut the squid, dip in flour, egg, breadcrumbs and fry in oilWww@FoodAQ@Com