Spicy Garlicky Calamari Food

EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE

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)

MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}

Steps:

• Season the seafood with a sprinkle of salt.
• Melt the butter over medium heat in a large skillet.
• Add the onion and garlic, cook for about two minutes.
• Add the shrimp and cook for 1 minute.
• Add the white wine, mix well and cook over high heat for 1 minute.
• Add the heavy cream and cook until the shrimp are almost done.
• Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
• Taste and add salt if needed. Add ground black pepper to taste.
• Mix in the chopped parsley.
• Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.

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.

CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE

Steps:

• Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
• Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
• Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
• Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
• To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
• Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

CRISPY FRIED CALAMARI & AïOLI

Steps:

• Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
• For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
• Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS

Steps:

• Bring a small pot of water to a boil and add couscous. Cook for 1 minute, then drain.
• Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for about 2 minutes, until shallots are golden. Add garlic, pine nuts, red pepper flakes and salt and sauté for 2 minutes.
• Add tomatoes and bring to a fast simmer. Cook for 6 minutes. Add squid and caperberries and cook for about 2 minutes, until squid is just opaque. Stir in the spinach and couscous (spinach will wilt). Season with more salt and serve garnished with scallion.

SPICY AND GREASY RHODE ISLAND CALAMARI

Steps:

• Working Ahead:
• The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day.
• Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
• Fry Mix:
• Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
• Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
• While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer. Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate. Bread remaining squid. Rinse and dry skimmer.
• Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
• When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
• Fry remaining squid and drain.
• Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.

SPICY CALAMARI STEW WITH GARLIC TOASTS

Steps:

• Preheat the oven to 350°F.
• Warm the olive oil over low heat in a medium pot. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Increase the heat to medium. Slowly add the white wine and cook for 1 minute, then add the tomato sauce, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and cook for 8 minutes. Stir in the calamari and continue to cook just until the mixture comes back to a simmer and the squid is opaque, about 2 more minutes.
• While the stew simmers, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, 8 to 10 minutes. Remove from the oven and rub the top of the toasts with the whole garlic cloves. Serve immediately with the calamari stew.

SPICY CALAMARI AND VEGETABLES

Steps:

• Heat the oil in a skillet. Add garlic, ginger, red hot pepper and heat for 5 minutes.
• Add calamari and vegetables. Turn up heat and stir fry quickly until calamari is heated through. Season with salt and pepper.