Wine Braised Calamari With Vegetables Food

WINE-BRAISED CALAMARI WITH VEGETABLES

Steps:

• In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
• Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
• Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
• Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
• Add leeks and peas and cook 5 minutes more.
• Serve in wide soup bowls. Garnish with chopped parsley and chives.

CALAMARI WITH VEGETABLES RECIPE

Steps:

• Preheat your grill and grease with cooking spray.
• Marinate your calamari or squid first. In a large mixing bowl, combine olive oil, garlic, oregano, and lemon or lime juice.
• Season to taste with salt and pepper. Adjust accordingly.
• Add your calamari or squid and toss to combine. Cover, then transfer to a chilled area. Allow to marinate for at least 30 minutes, no more than an hour.
• Prepare a basting mixture for the vegetables by combining half of the olive oil, balsamic vinegar, and oregano in a mixing bowl. Whisk until evenly incorporated.
• Arrange the vegetables neatly on a baking sheet and brush with the remaining olive oil on all sides. Season liberally with salt and pepper.
• Working in batches, grill the vegetables until tender and lightly charred all over, anywhere from 5 to 10 minutes depending on the vegetable. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Baste the vegetables with the prepared mixture on both sides while grilling. Set aside once done, covered in foil.
• Quickly clean your grill, then reheat at its highest setting and grease as necessary.
• Grill the calamari or squid for roughly 2 to 3 minutes per side, or until it turns opaque in color.
• Once grilled, arrange a bed of the grilled vegetables and place your seafood on top. Garnish with parsley and drizzle with balsamic glaze. Serve immediately.

CALAMARI IN A CREAMY WHITE WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
• Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

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.

WARM CALAMARI WITH WINTER VEGETABLES

Steps:

• Mix tomatoes, vinegar and 4 tablespoons oil. Season with salt and pepper.
• Bring a couple of quarts of salted water to a boil. Add the brussels sprouts, cook 2 minutes, scoop out with a slotted spoon, drain and transfer to a cutting board. Add the fennel to the water, cook 90 seconds, drain and transfer to a large bowl. Trim away the bottom half-inch of the brussels sprouts. Pull the leaves off what remains of the sprouts until they no longer come off easily. Discard what's left of the sprouts. Add the leaves to the fennel.
• Heat a cast-iron skillet until very hot. Add the remaining oil. When hot, add the calamari, separating the pieces, and cook a couple of minutes. Add the shallot and garlic, lower heat to medium and sauté another minute, until softened. Add the beans, fennel and brussels sprout leaves. Sauté briefly, until everything is warmed through.
• Remove from heat, season with salt and pepper, and transfer to a shallow bowl for serving. Drizzle with the tomato vinaigrette.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH, AND HERBS

Steps:

• For the calamari: Roughly chop 3 of the calamari tubes and add to a food processor with the shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, breadcrumbs, cheese, herbs, and crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan, and eating it. It should taste really good! If it doesn't, it is probably missing salt. Add more salt, as needed. Divide the stuffing among the remaining 8 calamari bodies and secure closed with toothpicks.
• For the sauce: Coat a large, wide skillet or saucepan with olive oil and add the onions and crushed red pepper. Season with salt and put the skillet over medium heat. Saute the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic and cook until fragrant, another 2 minutes. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them with 1 cup of water to the skillet. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the skillet and cook for 20 to 25 minutes, turning them over halfway through the cooking time. Remove the calamari from the skillet and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS

Steps:

• To make the calamari:
• Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
• To make the sauce:
• Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
• Deliciouso!

GREEK BRAISED SQUID

Steps:

• Preheat the oven to 275°F
• Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chili to taste and the tomatoes.
• Add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
• Cover and bake for about 2 hours until tender. Stir through some of the chopped cilantro.
• Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.