Calamari In The Luciana Style Food

CALAMARI "BRUCE"

Steps:

• Toss calamari with buttermilk in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours.
• Make topping by heating olive oil over medium heat in a medium skillet. Add peppers, sun-dried tomatoes, scallions, fresh ginger, and wasabi and saute until peppers are tender and flavors integrate. Remove from heat and set aside.
• Drain marinated calamari through a strainer or colander. Heat canola oil in deep-fryer to 375 degrees F (or as deep-fryer manufacturer directs for similar foods). To make tempura, mix flour, cornstarch, baking powder, and salt and pepper in a bowl. Dredge sliced calamari in the dry mix, then set aside briefly. Add seltzer in a stream to the tempura mix while whisking constantly to make into a batter. Dip calamari into the batter or ladle batter over the calamari, and place into the deep-fryer basket, frying for a minute or two until golden brown. Drain on paper towels.
• Finish by adjusting seasoning in topping with salt and pepper. Serve topping over fried calamari and squeeze lemon and lime juice over.

CALAMARI

Steps:

• Cut the squid into rings or strips and separate the tentacles. Place in a bowl with the milk and garlic for a couple of hours.
• Mix all the dry elements of the batter together in a bowl. When ready to cook, take a suitable pan and fill it 1/3 with oil. Heat but do not let the oil smoke. If you have a thermometer heat to 200 degrees C. If you do not have a thermometer place a small cube of white bread in the pan. If it browns in 5 to 10 seconds the oil is at the correct temperature.
• When ready, mix the icy lemonade with the egg and then into the dry batter ingredients. It should resemble melted ice cream.
• Dust each piece of the squid in flour, then into the batter, shaking off the excess. Carefully drop into the oil and cook for approx 2 minutes until golden. Cook as much as you can cope with at a time, but do not overfill the pan. When golden remove onto kitchen towel to drain.
• Serve with lemon, salt and pepper.

CALAMARI

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.

CALAMARI FRITTI

Steps:

• Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
• Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.
• Smoked Jalapeno Aioli:
• 1 cup mayonnaise
• 1 to 2 canned chipotle chile in adobo
• 1 garlic clove, coarsely chopped
• 1/2 lemon, juiced
• 1 tablespoon chopped flat-leaf parsley
• Pinch salt
• Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.
• Yield: 1 cup
• Tomato-Basil Sauce:
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 4 fresh basil leaves, hand-torn
• 1 (16-ounce) can crushed tomatoes
• Pinch sugar
• Kosher salt and freshly ground black pepper
• Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.
• Yield: 2 cups

FRIED CALAMARI

Steps:

• Place the calamari in a bowl with the buttermilk and stir to combine.
• Cover the bowl and refrigerate for at least 30 minutes.
• Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
• Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
• Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
• Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
• Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
• Sprinkle additional salt over the squid if desired, and sprinkle with chopped parsley. Serve immediately.

CALAMARI IN THE LUCIANA STYLE

Steps:

• Clean the calamari according to directions on page 40, leaving the skin intact if you prefer. Cut the bodies into 1/2-inch rings and set them and the tentacles in a colander to drain well.
• Heat the olive oil in a wide, heavy skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 1 minute. Increase the heat to high, scatter the calamari in the skillet, and season with the thyme and lightly with crushed red pepper. Cook, stirring regularly, until the water from the calamari has evaporated and the calamari have begun to caramelize, 6 to 8 minutes.
• Sprinkle the vinegar over the calamari and scrape up the browned bits from the pan. Pour in the wine and bring to a boil, continuing to scrape the skillet. Cook until the wine is evaporated and the calamari are golden, about 5 minutes. Season with salt and crushed red pepper to taste, stir in the parsley, and serve.

LINGUINE WITH CALAMARI AND GARLIC

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
• Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
• Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
• Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.
• Divide pasta and calamari between
• 2 plates and serve.

CALAMARI IN TOMATO SAUCE

Steps:

• Cut calamari into small strips.
• Place in saucepan and cook over medium heat for 15 minutes (do not add water) Drain all but 1 cup of liquid.
• Add oil, garlic, chili pepper, sauce, parsley and salt.
• Cover and simmer for 25 minutes.
• Add wine and cook for an additional 5 minutes.
• Adjust seasonings to taste.
• Serve over cooked rice or noodles.