Calamari In The Greek Style Food

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CALAMARI IN THE GREEK STYLE



Calamari in the Greek Style image

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

4 ounces virgin olive oil
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
2 Japanese eggplants, sliced lengthwise into 6 pieces each
2 roma tomatoes, chopped into 1/4 inch dice
12 baby calamari, whole, peeled and cleaned, about 1 1/2 pounds
1 lemon, juice and zest of
1/8 cup basil, chiffonade

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



Classic Greek Salad Topped with Grilled Calamari Skewers image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18

20 wooden skewers
10 small whole calamari, cleaned, tentacles removed
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 pound feta cheese, crumbled
1/2 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite size pieces
Lemon wedges, for garnish
Fresh oregano leaves, for garnish

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 - Kalamari tis Skaras image

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

1 to 1 1/2 pounds whole squid ( calamari , fresh or frozen and thawed)
5 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon dried oregano
1/2 teaspoon dried mint
1/2 lemon (juiced)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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



Fried Calamari image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 16

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

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



Calamari image

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

3 cups vegetable oil
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
12 squid, cleaned and sliced into rings
1 lemon - cut into wedges, for garnish

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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