Calamari Skillet Curry Food

CALAMARI STIR FRY WITH PEPPERS AND CUKES

Steps:

• Cut the squid bodies on one side so they open up flat. Score with a sharp knife in a 1/4-inch crosshatch pattern. Slice into 1/2-inch strips. Cut any tentacles in half.
• Cook the noodles in a pot of boiling salted water until tender, about 8 minutes. Drain and run under cold water until cool.
• Stir together the broth, molasses and soy.
• Heat the oil in a wok or large heavy skillet over high heat. When it just begins to smoke, add the bell peppers, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until charred in places and crisp tender, about 3 minutes. Stir in the scallion whites, ginger and garlic and cook, stirring, until very fragrant, about 2 minutes. Add the squid and sauce to the wok and cook, stirring until the squid is just cooked, about 1 minute. Stir in the lime juice, and then toss the squid mixture with the noodles. Chill until cool, about 30 minutes or up to overnight.
• Season with salt and pepper. Serve sprinkled with the cucumbers and scallion greens.

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 SKILLET CURRY

Steps:

• Cut the thawed calamari into 1-inch pieces; set aside.
• Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes.
• Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
• Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes.
• Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
• Season with salt and pepper to taste.
• Serve over cooked rice and sprinkle with toasted coconut if desired.

FRIED CALAMARI

Steps:

• In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
• In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
• In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
• Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.

CHEF NICK'S AMAZING CALAMARI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
• Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
• Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
• Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.

CHILLED CALAMARI IN A YOGHURT CURRY CREAM

Steps:

• Combine white wine, boiling water, dill, celery, garlic, mustard seed and lemon leaves.
• Bring to the boil uncovered.
• Add calamari and cucumber crescents, cook for 2 minutes, then remove from heat immediately and strain.
• (The calamari needs the minimum of cooking).
• Cook curry powder and chilli flakes together in a non-stick pan for 1-2 minutes, remove.
• Mix yoghurt, curry powder, chilli flakes, cream and olive oil together.
• Toss with calamari and cucumber, season to taste and top with curled spring onions.