FRIED CALAMARI
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 16
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.
FRIED CALAMARI
Fried Calamari - deep fried calamari recipe Italian style. Serve with tomato sauce as dipping sauce, this is the best recipe ever, extra crispy, easy and delicious!
Provided by Rasa Malaysia
Categories Italian Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cut the tubes of cleaned squid into 1/2-inch ring.
- Transfer the squid to a big bowl with a beaten egg. Stir to mix well.
- In another big bowl, combine the all purpose flour, cornstarch, salt and cayenne pepper. Stir to mix well. Working in small batches, drop some squid into the flour mixture. Coat well and transfer the squid out to a strainer. Repeat until all squid are nicely coated with the flour mixture. Gently shake the strainer with squid to remove excess flour.
- Heat up a skillet with 1-inch oil on high heat. When the oil is heated, deep fry the squid until they turn light brown in color. Remove the squid from oil and drain on paper towels.
- Garnish the squid with parsley, serve warm with tomato sauce.
Nutrition Facts : Calories 303 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 231 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3 people, Sodium 154 milligrams sodium, Sugar 1 grams sugar
FRIED CALAMARI
Fried calamari is one of my favorite recipes, simple to make and tastes delicious.
Provided by John Craig
Categories Appetizers and Snacks Seafood
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
- Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
- Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 79.8 g, Cholesterol 214.1 mg, Fat 11.6 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 488.2 mg, Sugar 3.3 g
EASY THAI STYLE FRIED CALAMARI
Steps:
- Gather the ingredients.
- Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.
- Place squid tubes horizontally in front of you on a cutting board . Using a sharp knife and cutting toward you, make slices about 1/2-inch wide. This will create nice-size rings.
- Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
- Pour oil into a small- or medium-sized frying pan. The oil should be at least 1-inch deep.
- Turn heat to high- or medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready.
- Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side.
- Turn heat down to medium to prevent oil splattering. The calamari should turn a light golden brown. Avoid over-cooking, or squid will turn rubbery.
- When rings are done frying, remove from oil and place on a clean kitchen towel or paper towel to drain.
- Serve immediately while still hot. Serve with Thai sweet chili sauce.
Nutrition Facts : Calories 289 kcal, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 278 mg, Sugar 8 g, Fat 19 g, ServingSize 3 to 4 appetizer servings, UnsaturatedFat 0 g
EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE
Easy skillet calamari recipe, cooked in a light garlic lime sauce finished fresh dill. Great for dinner or as a warm appetizer, see serving suggestions.
Provided by Suzy Karadsheh
Categories Entree
Time 11m
Number Of Ingredients 9
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)
Nutrition Facts : Calories 282 calories, Sugar 0.5 g, Sodium 52.4 mg, Fat 18.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1 g, Protein 18.5 g, Cholesterol 272.3 mg
THAI CHILI BUTTER SAUCE
"This is an all time favorite dipping sauce for tempura shrimp, fried calamari. Recipe from All Recipes
Provided by Lavender Lynn
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir the chili-garlic sauce, garlic, lime juice, and white wine together in a small saucepan over medium-high heat; allow the mixture to simmer until reduced to about 1/3 its original volume, about 10 minutes. Set aside to cool.
- Pour the heavy cream into a saucepan and cook over medium heat until reduced to about 1/3 its original volume, about 10 minutes. Reduce heat the medium low. Whisk the cooled garlic mixture into the cream. Add the butter to the mixture about 2 tablespoons at a time, whisking vigorously to incorporate. Season with salt and pepper to serve.
- It's important to have the first set of liquid to cool so when you add it to the cream and butter it doesn't curdle.
Nutrition Facts : Calories 326.4, Fat 34, SaturatedFat 21.4, Cholesterol 101.8, Sodium 15.8, Carbohydrate 2.6, Fiber 0.1, Sugar 0.4, Protein 1
FRIED CALAMARI
Make and share this Fried Calamari recipe from Food.com.
Provided by Chuck Hughes
Categories Squid
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
- Mix the milk and lemon juice in a large bowl. Let rest for 5 minutes until it thickens. Add the garlic hot sauce. Add the calamari and soak in the buttermilk for up to 4 hours.
- In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and cayenne. Beat the eggs in another bowl.
- Remove the calamari from the buttermilk and drain. Dip into the beaten egg, and then the flour mixture.
- Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry the calamari, in batches, until brown and crispy, about 4 minutes. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper. Serve with the Puttanesca Dipping Sauce and lemon wedges.
- Puttanesca Dipping Sauce:.
- Heat the olive oil in a saucepan over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Saute for another 5 minutes. Season with salt, pepper and chile flakes. (Add a little water if it's too thick.) Stir in the parsley and lemon zest.
Nutrition Facts : Calories 470.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 246.5, Sodium 401.2, Carbohydrate 62.5, Fiber 3.8, Sugar 3.7, Protein 23.2
FRIED CALAMARI WITH REMOULADE SAUCE DRIZZLED WITH BALSAMIC SYRUP
The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing!
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat balsamic till reduced to a syrup.
- Set aside.
- Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
- Heat the oil in a large skillet.
- When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
- Drain on paper towels.
- Season with salt.
- Place on a platter and drizzle with balsamic syrup.
- Serve with Remoulade Sauce (Recipe #87124).
Nutrition Facts : Calories 858.1, Fat 74.7, SaturatedFat 9.9, Cholesterol 148.6, Sodium 253.9, Carbohydrate 33.8, Fiber 1.4, Sugar 6.6, Protein 12.6
KETO ASIAN CHILI SAUCE
A sweet and spicy Asian-inspired garlic chili sauce. A keto and low carb friendly recipe that pairs perfectly with seafood and stir-fry recipes.
Provided by Amber @ Low Carb Quick
Categories Side Dish
Time 10m
Number Of Ingredients 7
Steps:
- Mix all ingredients in small pot over high heat and bring to a boil, stirring frequently with a whisk. Remove.
Nutrition Facts : Calories 147 kcal, Carbohydrate 2 g, Protein 11 g, Sodium 4528 mg, ServingSize 1 serving
FRIED CALAMARI WITH THAI ROASTED CHILI GARLIC SAUCE
Steps:
- Mix all batter ingredients together in a Plastic sealer bag, and shake until thoroughly mixed. Spread mixture on a plate. Cut Calamari tubes into rings about 1/4-1/2" thick.Pat rings dry and coat lightly in batter mixture. Fry in Vegetable oil at 400 degrees for 3 minutes a batch. Mix all ingredients for Thai sauce, and let stand covered at room temp until squid are fried.
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