Calamari Doré Recipes

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.

CALAMARI DORÉ

Steps:

• Grate two tablespoons of lemon zest and place it in a bowl. Mix in the flour, parsley, salt & pepper. Prepare an egg batter in aseparate mixing bowl by beating eggs with 2 tablespoons of water. Dip squid in the flour mixture, then into egg, back into the flour and into the egg once more. In a non-stick skillet set over a high heat, add the olive oil and butter. When it's hot, add 3 or 4 filets at a time. Cook for 1 to 2 minutes on each side, no more. Squeeze fresh lemon juice over the filets and serve.

FRIED CALAMARI

Steps:

• Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
• Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

FRIED CALAMARI WITH BASIL AND LEMON WITH ARRABBIATA

Steps:

• Add calamari rings to a large mixing bowl and cover with milk (use more or less to completely cover the calamari. Peel garlic cloves and gently bash with the side of a knife to open the clove and release some of the juices. Add to the bowl, season with salt and pepper, then cover and refrigerate overnight.
• Heat approximately 3-inches of vegetable oil to 350 degrees F. in a deep-fryer or heavy bottomed pot. Remove calamari bowl from the refrigerator stir in the basil. Set up 2 large mixing bowls: 1 with a colander sitting in it and the other with seasoned flour. Dump the calamari into the colander and drain the milk. Shake the colander to remove excess liquid then place the strained calamari and basil into the flour. Toss to coat, and then place back into the colander to remove excess flour. Fry (both calamari and basil leaves) in batches until crispy and golden brown, about 2 minutes. Use a slotted spoon to transfer the calamari and basil leaves to a tray lined with paper towels to drain, as you cook.
• For the Arrabbiata sauce:
• Set a large skillet over medium heat and add 3 tablespoons of olive oil. Add chopped garlic, onion and red pepper flakes. Saute until fragrant then add tomatoes and wine. Break up tomatoes with the back of your wooden spoon and simmer uncovered for 20 minutes until some of the juice has reduced. When done, give it a final seasoning with salt and pepper, then puree in a blender (or use an immersion blender) until smooth. Season with salt and pepper and sugar and serve with calamari.

CALAMARI STEAK

Steps:

• in a small bowl beat egg, 1/4 cup of cream mixture, dried oregano, dried basil, chili flakes, one tablespoons parmesan cheese, and pinch salt pepper.
• Dry the calamari steak and dip into the mixture.
• Place calamari steak in bread crumbs and coat with crumbs pressing the crumbs into the steak with heel of hand until well attached.
• Heat oil in medium frying pan.
• Fry calamari steak until golden brown on both sides, steak is now cooked.
• In a separate pan saute onions, capers, and olives.
• When done, add remaining cream mixture, Gorgonzola cheese, remaining parmesan, fresh basil, lemon juice, and marinara sauce, please salt to taste.
• When sauce is thick either heat calamari steak in oven for 1 minute or add hot sauce over the top, and eat!

CALAMARI DORé RECIPE

Steps:

• Grate two tablespoons of lemon zest and place it in a bowl. Mix in the flour, parsley, salt & pepper. Prepare an egg batter in aseparate mixing bowl by beating eggs with 2 tablespoons of water. Dip squid in the flour mixture, then into egg, back into the flour and into the egg once more. In a non-stick skillet set over a high heat, add the olive oil and butter. When it's hot, add 3 or 4 filets at a time. Cook for 1 to 2 minutes on each side, no more. Squeeze fresh lemon juice over the filets and serve.

CALAMARI STEAKS

Steps:

• Use a big skillet, place oil in skillet.
• Beat eggs in shallow bowl.
• Put flour in another shallow pan.
• Seasoned bread crumbs in another pan.
• Salt and pepper Calamari steaks, dip first into flour then into egg, then in to seasoned bread crumbs.
• Fry in hot skillet,turn when brown on first side, brown on other side.
• Serve.
• These COOK FAST-- DO NOT OVER COOK as they will get TOUGH.