Calamari Parmigiano Recipe 475 Food

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH, AND HERBS

Steps:

• For the calamari: Roughly chop 3 of the calamari tubes and add to a food processor with the shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, breadcrumbs, cheese, herbs, and crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan, and eating it. It should taste really good! If it doesn't, it is probably missing salt. Add more salt, as needed. Divide the stuffing among the remaining 8 calamari bodies and secure closed with toothpicks.
• For the sauce: Coat a large, wide skillet or saucepan with olive oil and add the onions and crushed red pepper. Season with salt and put the skillet over medium heat. Saute the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic and cook until fragrant, another 2 minutes. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them with 1 cup of water to the skillet. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the skillet and cook for 20 to 25 minutes, turning them over halfway through the cooking time. Remove the calamari from the skillet and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.

CALAMARI PARMIGIANO RECIPE - (4.7/5)

Steps:

• Whisk together bread crumbs, Parmesan, and cayenne in a shallow bowl, such as a pie plate. Beat one egg in a second small bowl. Dip calamari steaks first into the egg, allowing excess to drip off, and then into the bread crumb mixture. Set aside on waxed paper. Heat olive oil in a large skillet over medium-high heat, then sauté the minced garlic for about 1 minute. Reduce heat to medium. Add the calamari steaks to the skillet, sprinkle top with a bit of lemon juice, then salt and pepper to taste, and cook no more than 3 minutes; don't move the steaks while they cook; they should release easily when the bread crumb coating is golden brown. Turn the steaks over, sprinkle with more lemon juice, salt and pepper, then lay a slice of provolone on top of each steak, cover and cook for another 3 minutes. Sprinkle parsley on top, garnish with lemon slices, and serve immediately.

CALAMARI STEAKS

Steps:

• Use a big skillet, place oil in skillet.
• Beat eggs in shallow bowl.
• Put flour in another shallow pan.
• Seasoned bread crumbs in another pan.
• Salt and pepper Calamari steaks, dip first into flour then into egg, then in to seasoned bread crumbs.
• Fry in hot skillet,turn when brown on first side, brown on other side.
• Serve.
• These COOK FAST-- DO NOT OVER COOK as they will get TOUGH.

PARMESAN CALAMARI STEAKS

Steps:

• 1. Mix together ingredients for egg dip and put calamari steaks in to soak for 15-30 minutes
• 2. While steaks are soaking mix together breading ingredients. Start heating oil to shimmering. I use canola or vegetable and only enough to half cover the steaks. I do not completely cover in oil. Olive oil will throw the taste off completely. I speak from experience on that one.
• 3. Double Bread steaks, out of dip into breading, back into egg, back into breading.
• 4. Fry steaks until golden on one side then flip. About 2 1/2 minutes a side. DO NOT OVERCOOK or these will be like chewing rubber bands
• 5. Remove from oil, blot on paper towels.
• 6. Serve with a squeeze of fresh lemon. (bottled is ok if you don't have fresh) * Note: I served with a artichoke and will also have this recipe posted for your enjoyment