Spicy 3 Minute Calamari 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.

SPICY 3-MINUTE CALAMARI

Steps:

• Heat 1/4 cup oil in a large sauté pan until just smoking. Sauté the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes. Add the tomato sauce, and bring to a simmer. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions, and season with salt and pepper. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.

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.

SPICY CALAMARI WITH FREGOLA

Steps:

• Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
• Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
• Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
• Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
• Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
• Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.

FRIED CALAMARI WITH SPICY RED SAUCE

Steps:

• Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
• Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
• Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
• Serve with the lemon wedges and spicy marinara on the side.

SPICY GARLICKY CALAMARI

Steps:

• For Calamari:.
• Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
• Shake off excess flour and deep fry until brown and tender.
• In a heated sauté pan, sauté garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
• Served with sliced lemons and/or Sweet Garlic Sauce.
• Garlic Sauce:.
• Combine water and vinegar and bring to a boil.
• Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
• Thicken with the cornstarch slurry.
• Serve with fried item.

SPICY FRIED CALAMARI WITH LEMON AIOLI

Steps:

• For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
• In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
• Fry the squid for 2 to 3 minutes, or until a light golden brown.
• Using a slotted spoon, transfer to paper towels to drain.
• Serve immediately with lemon or lime wedges and Lemon Aioli.
• For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
• With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.

EASY SWEET & SPICY CALAMARI RECIPE

Steps:

• Heat 1 Tbsp. oil in medium nonstick skillet on medium heat. Add garlic; cook 1 min., stirring frequently. Add peppers; cook 2 min. or until softened, stirring frequently. Add cocktail sauce, tomato sauce and preserves; mix well. Bring just to boil, stirring frequently. Remove from heat.
• Heat remaining oil in large nonstick skillet. Add squid; cook 1 to 2 min. or until opaque, stirring frequently. Add cocktail sauce mixture; mix well. Cook and stir 1 min.
• Top with parsley and cheese.