Calamari Provencale Recipes

EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE

Steps:

• 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 garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
• Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
• Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)

CALAMARI PROVENCALE

Steps:

• Place squid in large nonaluminum bowl and cover with milk; let stand 3 hour; remove squid and discard milk.
• Add eggs to squid and toss to coat.
• Combine flour,1 1/2 teaspoons salt,and 1/2 teaspoon white pepper in medium bowl.
• Dip squid into flour mixture, coating completely, shaking off any excess.
• Arrange in single layer on baking sheet or tray.
• Pour oil into a large saucepan or deep fryer and heat to 375 degrees.
• Add squid in batches and deep fry until golden on all sides; drain well on paper towels.
• Melt 1/2 cup butter with parsley and 1/4 teaspoon garlic in large skillet over medium-high heat.
• Add fried squid and saute 3 to 4 minutes.
• Transfer to a heated platter and keep warm.
• Melt remaining butter in large skillet over high heat.
• Add tomatoes,onion,mushrooms,lemon juice, vermouth, garlic,thyme and seasonings and cook 3 minutes.
• Spoon sauce over squid and serve.

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 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.