CALAMARI IN THE GREEK STYLE
This recipe will make good use of our Franchi Red Pear tomatoes, White Lightning eggplant & basil from the garden & the plentiful calamari from our waters. Received in email from gourmet-recipes-from-around-the-world. Thanks Petro B.!
Provided by Busters friend
Categories Squid
Time 43m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 12 inch to 14 inch saute pan, heat together oil, onion and garlic over medium high heat until soft, about 8 to 10 minutes.
- Add eggplant and cook until just softened.
- Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes.
- Add calamari, season again, and cook until just opaque, about 2 minutes per side.
- Add basil and toss.
- Arrange on platter and serve.
Nutrition Facts : Calories 343.8, Fat 29.1, SaturatedFat 4, Sodium 9.8, Carbohydrate 23.6, Fiber 11.5, Sugar 8.5, Protein 3.8
CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS
Steps:
- Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
- In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
- Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.
GRILLED CALAMARI - KALAMARI TIS SKARAS
Grilled calamari is a quick and easy appetizer or a light main meal. Enjoy it with plenty of freshly squeezed lemon juice and a chilled glass of ouzo.
Provided by Lynn Livanos Athan
Categories Appetizer
Time 33m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Slice the calamari bodies crosswise into ½-inch rings.
- Combine the oil, garlic, oregano, mint, lemon juice, salt and pepper in a large bowl.
- Add the calamari slices and tentacles to the bowl and toss them to coat well. Cover the bowl with plastic wrap and refrigerate for about 30 minutes-you can heat the grill while you're waiting.
- Drain the calamari in a colander, then lift each piece out separately to allow any remaining liquid to drip off.
- Thread the calamari rings onto metal skewers. Thread skewers through the tentacles to secure. Alternatively, use a grill pan with holes. Grill the calamari over high heat (500 F to 600 F), turning once until it's opaque in color, 1 to 2 minutes at most.
- Remove the squid from the grill and serve immediately with plenty of freshly squeezed lemon juice.
Nutrition Facts : Calories 385 kcal, Carbohydrate 31 g, Cholesterol 152 mg, Fiber 1 g, Protein 14 g, SaturatedFat 3 g, Sodium 378 mg, Sugar 0 g, Fat 23 g, ServingSize 1 to 1 1/2 pounds (6 servings), UnsaturatedFat 0 g
FRIED CALAMARI
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
- Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CALAMARI
This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!
Provided by bluebayou
Categories World Cuisine Recipes European Italian
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
- In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
- Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 5.2 g, Cholesterol 111.8 mg, Fat 66.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.7 g, Sodium 254.1 mg
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- Defrost calamari according to package directions. (Note that we purchase our calamari in the frozen seafood section of the supermarket because it is not always easily available fresh. The benefit is that the calamari is already cleaned.)
- Rinse the calamari bodies and tentacles in cold water. Cut the calamari bodies into 1/2 inch tubes. Dry them off well by laying flat on paper towels and dabbing with additional paper towels.
- Mix the flour, salt, ground pepper and dried parsley in a shallow baking dish. Dredge the calamari in batches making sure to coat well with the flour mixture. (Note, you may need to work the flour into the inside of the tubes.)
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