What To Do With Calamari (other then frying them)

wader

wader

Well-Known Angler
This comes out great........

Cilantro-Lime Calamari with Pasta


INGREDIENTS
1/4 c. extra-virgin olive oil
3 tbsp. lime juice
1 tsp. ground cumin
1 lb. calamari (diced/cut up)
3/4 lb. linguini
4 tbsp. butter, divided
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/4 c. low-sodium chicken broth
1/4 c. white wine
1/4 c. freshly chopped cilantro
Lime slices, for serving
¼ teaspoon anchovy paste



DIRECTIONS
  • In a medium bowl, whisk together olive oil, lime juice, and cumin. Add calamari and toss to combine. Cover and refrigerate for 15 minutes or up to 4 hours.
  • I've left it overnight in the fridge.
  • Before cooking calamari, boil pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain.
  • Cook calamari: In a large skillet over medium heat, heat 2 tablespoons butter. Add calamari & cook for about 5 to 10 minutes until done. Remove calamari from skillet.
  • Add remaining 2 tablespoons butter to skillet. When melted, stir in garlic, and red pepper flakes. Anchovy Paste, and cook until fragrant, about 1 minute. Add chicken broth and white wine, and bring mixture to a simmer.
  • Add cooked pasta and return shrimp to skillet. Sprinkle lightly with cumin. Add 1 slice of lime – crush once in skillet. Add lemon juice. Toss everything together until evenly coated in sauce.
yum (y)
  • Serve warm with cilantro and lime slices & shaved parmesan. Maybe some warm Italian Bread from "the Market Lady" & a Glass of Red.
 
wader said:
This comes out great........

Cilantro-Lime Calamari with Pasta


INGREDIENTS
1/4 c. extra-virgin olive oil
3 tbsp. lime juice
1 tsp. ground cumin
1 lb. calamari (diced/cut up)
3/4 lb. linguini
4 tbsp. butter, divided
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/4 c. low-sodium chicken broth
1/4 c. white wine
1/4 c. freshly chopped cilantro
Lime slices, for serving
¼ teaspoon anchovy paste



DIRECTIONS
  • In a medium bowl, whisk together olive oil, lime juice, and cumin. Add calamari and toss to combine. Cover and refrigerate for 15 minutes or up to 4 hours.
  • I've left it overnight in the fridge.
  • Before cooking calamari, boil pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain.
  • Cook calamari: In a large skillet over medium heat, heat 2 tablespoons butter. Add calamari & cook for about 5 to 10 minutes until done. Remove calamari from skillet.
  • Add remaining 2 tablespoons butter to skillet. When melted, stir in garlic, and red pepper flakes. Anchovy Paste, and cook until fragrant, about 1 minute. Add chicken broth and white wine, and bring mixture to a simmer.
  • Add cooked pasta and return shrimp to skillet. Sprinkle lightly with cumin. Add 1 slice of lime – crush once in skillet. Add lemon juice. Toss everything together until evenly coated in sauce.
yum (y)
  • Serve warm with cilantro and lime slices & shaved parmesan. Maybe some warm Italian Bread from "the Market Lady" & a Glass of Red.
Click to expand...
Sounds delicious cilantro is key
 
Hello Everyone
Brand new here, here's my first contribution
Stuffed calamari, I put it over a bed of linguine
Nick


1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon kosher salt
1 clove garlic, finely minced
8 to 10 whole squid (about 3 to 5 inches each)
2 ounces raw shrimp
1/4 cup fresh bread crumbs
2 tablespoons finely chopped tomato
2 teaspoon lemon zest
2 teaspoon finely chopped fresh ginger
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 cups prepared tomato or spaghetti sauce
Directions
Preheat an oven to 375 degrees F.
Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and
sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to
cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes
inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a
bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food
processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth.
Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest,
ginger, parsley and pepper. Stir to combine well.
Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just
small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly
between them. Do not over-stuff.
Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with
aluminum foil and bake for 30 minutes. Serve immediately.
 

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I think cold water Calamari is the best tasting, Cor J fish market in Hampton bays had clean 5 Lb frozen bags that were great, fresh & sweet, many times I would clean my own... the squid in supermarkets comes mostly I think from California and Ecuador perhaps... very few restaurants can Bragg about it, its a lot of work...

Grandma Sterlacci made it the best, fried one by one with olive oil... cellfish...
 
Pan-Seared Calamari Recipe with Champagne and Garlic-Dill Lime Sauce


Found ths recipe about 2 years ago and quickly became a favorite!

Ingredients

  • 1.5 lbs squid (calamari), sliced into rings
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 10 garlic cloves, roughly chopped
  • 2 tbsp champagne
  • 1 1/2 limes, juice of
  • Salt and pepper
  • Cayenne pepper, optional
  • 3 tbsp fresh dill, chopped

Instructions

  1. Pat the calamari rings dry.
  2. 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 calamari and saute for 3 minutes or so, then add the chopped garlic, champagne and lime juice. Cook for 7-9 more minutes or until the juice reduces. Add salt and pepper to taste.
  3. Finally, add a pinch of cayenne pepper (optional) and stir in the fresh dill.
  4. Transfer to a serving platter and enjoy hot or warm.
  5. To complete this meal, add a side salad , and plain white rice.
 
Mad Mahi said:
Pan-Seared Calamari Recipe with Champagne and Garlic-Dill Lime Sauce


INGREDIENTS Corrected..sorry!

Ingredients

  • 1.5 lbs squid (calamari), sliced into rings
  • 1/4 cup Olive oil
  • 1 tbsp Unsalted butter
  • 10 garlic cloves, roughly chopped
  • 2 tbsp champagne
  • 1 1/2 limes, juice of
  • Salt and pepper
  • Cayenne pepper, optional
  • 3 tbsp fresh dill, chopped
Instructions

  1. Pat the calamari rings dry.
  2. 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 calamari and saute for 3 minutes or so, then add the chopped garlic, champagne and lime juice. Cook for 7-9 more minutes or until the juice reduces. Add salt and pepper to taste.
  3. Finally, add a pinch of cayenne pepper (optional) and stir in the fresh dill.
  4. Transfer to a serving platter and enjoy hot or warm.
  5. To complete this meal, add a side salad , and plain white rice.
Click to expand...
 
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