Calamari In Balsamic Reduction Recipes

FRIED CALAMARI WITH REMOULADE SAUCE DRIZZLED WITH BALSAMIC SYRUP

Steps:

• Heat balsamic till reduced to a syrup.
• Set aside.
• Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
• Heat the oil in a large skillet.
• When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
• Drain on paper towels.
• Season with salt.
• Place on a platter and drizzle with balsamic syrup.
• Serve with Remoulade Sauce (Recipe #87124).

CALAMARI IN BALSAMIC REDUCTION

Steps:

• Bring a saucepan 3/4 full of water to a boil.
• Add the squid and cook until just firm (about 2-3 minutes)-do not overcook.
• Drain and rinse immediately under cold running water.
• Drain well and set aside.
• In a saucepan over low heat, simmer the balsamic vinegar (stirring occasionally) until it becomes thick and syrupy.
• It should reduce to about 1/2 cup or maybe less.
• Toss the calamari with the balsamic reduction and serve warm.

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.