Calamari With Tomato Caper Berries And Basil Recipes

CALAMARI WITH TOMATOES, CAPER BERRIES, AND BASIL

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.
• Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)
• Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.
• Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.

CALAMARI, TOMATO AND CAPER SALAD

Steps:

• For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
• For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
• Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

CALAMARI WITH TOMATO, CAPER BERRIES AND BASIL

Steps:

• Heat 1 T evoo, add minced garlic and shallots; Cook until soft. Stir in tomatoes, wine, water, chile, basil, orange zests, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer gently until slightly thickened, about 15-20 minutes.
• Use a kitchen mallet to pound both sides of calamari bodies to tenderize. Cut crosswise into rings. Add calamari and caper berries to sauce. Cook until calamari are opaque, about 2-3 minutes. Remove from heat.
• Heat remaining 3 T evoo in a different skillet. Rub bread with garlic clove. Add clove to oil and cook 2 minutes. Add bread and fry, flipping once. Put bread in bowl, top with calamari sauce. season with pepper and basil.

SAUTEED CALAMARI WITH TOMATOES, BASIL, RAISINS, AND PINE NUTS

Steps:

• Preheat oven to 450 degrees. Thinly slice 3 cloves garlic. Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic, anchovies, and red pepper flakes; cook until garlic has browned. Stir in tomatoes; transfer to oven and roast until dried and thickened, about 20 minutes.
• Add reserved tomato juice to cooked tomato mixture and stir to reconstitute sauce. Add capers, basil, pine nuts, and raisins; stir to combine. Season with salt and pepper; place over low heat to keep warm.
• Heat a large skillet and add 3 tablespoons olive oil; heat until smoking. Add squid, cook, stirring constantly, until squid rings begin to open up and become firm, about 30 seconds. Season with salt and pepper. Add tomato sauce to skillet, bring to a boil, then reduce to a simmer. Cook until squid is opaque and sauce is hot, 2 to 3 minutes.
• Preheat a grill pan. Drizzle bread with 3 tablespoons olive oil and season with salt and pepper. Grill until toasted on both sides. Rub cut sides of toasted bread with remaining clove of garlic.
• Divide calamari evenly among 4 shallow bowls. Drizzle with olive oil and sprinkle with lemon zest and parsley. Serve immediately with toasted bread.

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS

Steps:

• In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

SPICY TWO MINUTE CALAMARI

Steps:

• You can prepare this in advance and set it aside or prepare it while the tomato sauce is cooking. In a skillet melt butter and saute finely diced shallot until soft and no longer translucent. Add breadcrumbs and toast until nutty and slightly brown. Stir in fresh herbs and set aside.
• Heat olive oil in a skillet over medium heat, and saute sliced shallot for 3 minutes until fragrant and no longer translucent. Add white wine, stir and cook for additional 2 minutes.
• Add tomatoes, capers, peppers, and a pinch of crushed red pepper to the pan and cook together for 12-15 minutes stirring frequently. Add a generous pinch of salt and black pepper. Taste sauce for seasoning, and adjust as needed.
• Prepare calamari, pat dry and slice into rounds. Add to pan and cook for 2 minutes. Do not overcook or the calamari will turn rubbery.
• Top calamari with breadcrumbs and serve immediately.

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 MARINARA

Steps:

• Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
• Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
• Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.