Squid With Anchovy Sauce Food

SPICY STUFFED SQUID

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
• In small bowl combine the rice, raisins and pine nuts.
• Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
• In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
• Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.

SLOW-COOKED SQUID WITH OLIVES AND HERBS

Steps:

• Preheat oven to 250°F. Separate squid bodies from tentacles. Cut bodies into 3/4"-thick rings and cut tentacles in half crosswise. Rinse well in a bowl with several changes of cold water. Drain squid and pat dry.
• Cook chorizo, shallot, garlic, anchovies, chile, and 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium heat, stirring often, until chorizo is softened but not yet beginning to crisp and shallot is softened but not yet browned, about 5 minutes. Add tomatoes, finely crushing with your hands as you go, and their juices and squid and bring to a simmer; season lightly with salt and pepper. Cover pot and transfer to oven. Cook until squid is very tender and sauce tastes concentrated, 2-2 1/2 hours. (Uncover the pot for the last 20-30 minutes to allow sauce to evaporate and thicken if needed.) Taste and season with more salt and pepper if needed.
• Toast bread until very crisp; drizzle with oil. Place in bowls and top with squid and sauce. Toss parsley, olives, lemon juice, and remaining 2 Tbsp. oil in a small bowl; season lightly with salt. Spoon over squid.
• Do Ahead
• Squid can be cooked 1 day ahead. Let cool; cover and chill.

FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO

Steps:

• Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
• Parsley pesto: In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Fried Squid: In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto.

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS

Steps:

• In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

FRIED CALAMARI WITH SPICY ANCHOVY MAYONNAISE

Steps:

• In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
• Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
• In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
• In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
• The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.

BAKED SQUID WITH GARLIC-ANCHOVY PASTA

Steps:

• Preheat the oven to 450°F.
• Bring a large saucepan of salted water to a boil.
• In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
• Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
• Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
• Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
• Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
• Make a bed of pasta on a platter or plates and mound the squid on the pasta.
• Serve with lemon wedges.

KALAMARI WITH ANCHOVY AND OLIVE SAUCE

Steps:

• For sauce: In a skillet, melt the butter over moderate heat, add garlic, cilantro, shallots, mustard, anchovies, olives and ouzo and season to taste.
• Cook over low heat, stirring occasionally, for 10 minutes.
• For squid: Cut squid into ¼ inch rings and toss with the flour.
• In a large skillet, heat 2 tblsps of the oil over high heat until hot and cook squid, stirring, for 1-2 minutes, or until white.
• Stir cooked squid into the prepared sauce and cook 2 minutes.
• Transfer to a heated serving dish and garnish with lemon wedges.
• Great served with a pilaf.

ANCHOVY SAUCE

Steps:

• Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
• Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
• With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
• NOTE: to coddle eggs, boil in the shell for 30-60 seconds.

SQUID WITH ANCHOVY SAUCE

Steps:

• Heat oil in a dutch oven.
• Add onions. Saute 3 minutes.
• Add the squid, paste and broth. Bring to a boil. Reduce. Simer 30 minutes.
• Stir in the parsley, lime juice and pepper.
• Serve in bowls with lots of tasty bread.

SCHNITZEL WITH ANCHOVY SAUCE

Steps:

• mix panko and paprika in a shallow dish.
• beat egg in a small dish.
• dip cutlets into egg then dredge in panko, coating completely.
• add 2 tbsp butter to a skillet, add veal and cook about 5 minutes per side, set aside.
• add remaining butter to skillet and anchovies, cook until brown and mash anchovies to blend into the butter.
• add wine and simmer until mixture reduces, 2-3 minutes.
• add 1 tbsp chives.
• spoon sauce over cutlets, serve with lemon wedges and sprinkle with remaining chives.