Calamari On Pasta Food

CALAMARI IN A CREAMY WHITE WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
• Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

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.

VEGAN CALAMARI

Steps:

• Slice mushroom stems width-wise into 1/8-inch and 1/4-inch rounds. Reserve the mushroom tops for another use.
• Depending on the thickness of your oyster mushroom stems, use a 1/2-inch round cookie cutter or the round end of a metal piping tip to punch holes into the center of each mushroom round. You'll also batter and fry up the inside circles you punch out.
• You can deep fry in a large flat-bottomed pot or a deep fryer. After doing the deep fryer method in the video above, I actually recommend doing this with a pot with a thermometer attached. This way you have more control over separating the mushroom pieces. I found they sank, and stuck to the bottom of the fry basket! If using the pot ensure you add enough vegetable oil so you have at least 2-inches of oil on the bottom. Ensure oil is heated to 350°F before frying the mushrooms.
• To make the batter, in a medium bowl whisk together all-purpose flour, cornstarch, cayenne pepper, smoked paprika, garlic powder, sea salt, and ground pepper until well combined. Slowly add the club soda while whisking until you get a pancake-like batter. You might not use the entire 1 cup of club soda to achieve this consistency. It should stick well to the mushroom pieces and not drip off too much.
• Working in batches, add half the mushroom pieces to the batter and toss to evenly coat with your hands. Tap off the excess and gently add a couple pieces at a time to the frying oil.
• Use a wooden spoon or chopstick to separate the mushroom pieces, while frying so they don't stick together.
• Once the pieces float to the surface in about 2 minutes, flip and fry the other side for about 2 more minutes. It should take about 4 to 5 minutes total to reach a nice golden brown color.
• Remove the fried mushrooms with a slotted spoon onto a paper towel lined baking sheet or large platter. Repeat until all remaining mushroom pieces are fried.
• Squeeze some lemon juice over the vegan calamari just before serving and use the tartar sauce from the hot for food cookbook for dipping or use a pre-made vegan tartar sauce. Regular shrimp cocktail sauce is also vegan friendly, or you can whip up your own by combining ketchup and horseradish. That's all it is anyway! You could add a bit of garlic and/or lemon juice if you really want!

AMALFI CALAMARI PASTA

Steps:

• Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
• Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350° to 360°. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper- towel-lined baking sheet to drain.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
• Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.

EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE

Steps:

• In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
• Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
• Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)

SPICY SAUTEED CALAMARI OVER PASTA

Steps:

• Give the squid a good rinse after you cut them into 1/2 inch rings. Be sure to drain out the rinse water in a strainer.
• Heat the extra virgin olive oil in a wok or shallow saute pan.
• Add chopped garlic to the oil and cook until the garlic begins to become translucent or browns up a little.
• Add the calamari.
• Add tomato paste, red pepper, salt, pepper,
• Saute on medium heat for 8 minutes.
• Add a handful of italian parsley.
• Saute on medium heat for 2 more minutes.
• Serve with some additional parsley over pasta.

CALAMARI AND TOMATO PASTA

Steps:

• Over medium-high heat soften onion, carrot and celery in olive oil. After a few minutes add sweet pepper, garlic and chilli. Sautée for a few more minutes.
• Add a cup of white wine and reduce a bit, stirring, to create a stock base for your sauce.
• Add tomatoes, oregano, fish sauce, soya sauce, white pepper and turmeric. Bring sauce to the boil, stirring.
• Add calamari rings. Cook for 3 minutes then turn the heat down to medium-low.
• Add cream and allow sauce to bubble slightly.
• Serve immediately over thin flat pasta, and top with fragrant fresh leaves.

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 ON PASTA

Steps:

• Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
• Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
• Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
• Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.