STUFFED AND GRILLED CALAMARI APPETIZER
Provided by Food Network
Time 3h15m
Yield 24 stuffed calamari (4 to 8 servings)
Number Of Ingredients 28
Steps:
- For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes. Add shallot and garlic and saute 3 minutes. Add wine, parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
- Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
- Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
- Transfer to a bowl and chill completely before stuffing calamari.
- For the calamari: Insert a funnel into the open end of a calamari.
- Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
- Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
- Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.
- Roast pepper on open flame of stovetop burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
- Place pepper in a small food processor.
- Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley, shallot, vinegar, salt and lemon juice and process to make a smooth puree.
- Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
- Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.
SKEWERED CALAMARI STUFFED WITH TUNA ( FOR THE BBQ OR GRILL)
You need to use small calamari for this recipe. The secret for calamari is not to overcook them. Once overcooked they become rubbery. I would say that about 2-3 minutes on each side is enough. Better a bit on the raw side tha overcooked, infact calamri is eaten raw in sushi.
Provided by Wild Thyme Flour
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix the breadcrums,1 tbsp olive oil, crumbled tuna, garlic, parsely and capers. season with salt and pepper with a form until well mixed.
- Clean the calamari, remove the tentacles and any insides and wash.
- Fill the calamari with the filling and using a long skewer close both sides at once ( it will look like a sail), as shown in the picture.
- Mix the remaining olive oil with the lemon juice, crushed garlic clove, marinade 20 minutes.
- Heat the grill or coals. grill the skewered calamari for 2-5 minutes on each side. REMEMBER overcooked calamari become rubbery.
- Serve with a side salad and salsa verde. To make salsa verde just mix the ingredients by hand.
Nutrition Facts : Calories 295.9, Fat 24.9, SaturatedFat 3.6, Cholesterol 7.2, Sodium 339.4, Carbohydrate 6.7, Fiber 1.5, Sugar 1.1, Protein 12.9
CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS
Steps:
- Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
- In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
- Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.
SPICED CALAMARI SKEWERS WITH GRILLED LIME
Steps:
- Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
- Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Thread a skewer through the length of each piece to secure. Put the skewered calamari on a platter and drizzle with a 3-count of oil. Place a large grill pan on 2 burners over medium-high heat, or preheat a gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Grill the calamari for 2 minutes per side (no longer or they will get rubbery). Place the limes on the grill, cut side down, for 2 minutes or until slightly charred.
- Sprinkle a little of the spice mix on the calamari and stack the skewers on a serving platter. Squeeze the grilled limes over the calamari and serve immediately.
FISH SKEWERS WITH HERBS AND LIME
In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.
Provided by Melissa Clark
Categories seafood, skewers and kebabs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
- Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
- When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
- Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.
CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS
This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06
Provided by Cynna
Categories Squid
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Soak 20 wooden skewers in water for about 20 minutes.
- Rinse the calamari tubes and pat dry.
- Split the bodies from top to bottom so you have 2 triangular pieces.
- Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
- To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
- Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
- In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
- Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
- Heat the grill or a grill pan and oil it lightly.
- Grill the calamari for 2 minutes on each side, no longer or they will be tough.
- To serve, put the salad onto a large platter and top it with the calamari skewers.
- Garnish with fresh oregano leaves and lemon wedges.
Nutrition Facts : Calories 496.1, Fat 41.9, SaturatedFat 12.7, Cholesterol 50.7, Sodium 1219.6, Carbohydrate 22.3, Fiber 7.1, Sugar 10.4, Protein 12.5
STUFFED CALAMARI ON THE GRILL
This is a slightly different way of cooking stuffed calamari. I haven't tried it yet, and am looking forward to something different. I plan on serving with a nice light marinara on the side.
Provided by ladycook
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove the tentacles and clean the calamari, leaving the bodies whole. Set the tentacles aside.
- Place the calamari in an 8-quart pot and cover with water. Bring to a boil over high heat. Cook for 1 hour or until quite tender. Drain and cool.
- Make the stuffing. Heat the olive oil in a 10-to 12-inch saute pan until smoking. Add the garlic and sun-dried tomatoes and cook until light golden brown, about 30 seconds.
- Add the bread crumbs continue cooking until well mixed.
- Allow to cool then stir in the basil, olives, fresh tomatoes and parsley.
- Preheat the grill or broiler.
- Stuff the cooled calamari with the bread crumb mixture and season with salt and pepper.
- Brush the stuffed calamari and tentacles with 1 tablespoon of the oil and grill or broil until nicely charred, about 10 minutes, turning once.
- While the calamari grills, place the tomatoes, remaining 3 tablespoons olive oil, and the chives in a small mixing bowl, and season with salt and pepper Arrange the calamari on a platter top with spoonfuls of the tomatoes, and serve.
Nutrition Facts : Calories 399.8, Fat 30.4, SaturatedFat 4.7, Cholesterol 2.8, Sodium 439, Carbohydrate 27.5, Fiber 3.3, Sugar 5.9, Protein 6.3
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