Author: Chris Fischer
Author: Michael White
Author: Hugh Garvey
I came up with this recipe to use up some calamari I had in the freezer. It's great on it's own, or as a topping for steak.
Author: Sara 76
I had this at a restaurant and ran home to figure out how to make it. It's such a delicious and unusual starter for a meal.
Author: LaLa8224
Author: Lillian Chou
Make and share this Greek Braised Squid recipe from Food.com.
Author: English_Rose
Don't be put off by the color of the ink! This is one of the best dishes I tried while in Spain, and is well worth the time it takes to prepare. My friend had to convince me to try this one, but once I...
Author: canarygirl
Can't take credit for this spicy dip. From food writer Rich Rubin. Lots of herb, big bite. Really neat on fried calamari or shrimp!
Author: chef blade
Author: Alison Roman
If you haven't tried squid, try it. It is different, but tasty and lends itself to many great recipes.
Author: evelynathens
Fresh calamari may be used for this in place of frozen, please adjust all seasonings to taste. This recipe may be doubled, serve it over cooked rice.
Author: Kittencalrecipezazz
This is a new invention at our restaurant; it's already receiving rave reviews. :0) Much thx to our chief Eric. ps. you can cook the sauce before hand and add the squid ink to the sauce when you are cooking...
Author: Izzy Knight
Author: Jenny Kwak
Make sure not to use squid that have bodies over 7 inches long; 5 to 6 inches is ideal.Do not over-stuff them as the filling expands and the bodies shrink as they are cooked, so they would burst open....
Author: zeldaz51
Author: Tyler Florence
Author: Jean Georges Vongerichten
This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06
Author: Cynna
This recipe is dedicated to Chef Queen Dragon Mom--she hates calimari, but I'm hoping this recipe will change her mind :0)
Author: Pokey in San Antonio
Food & Wine. June 2007. This can also be made with already cut and cleaned squid and/or made on the stove top. Thaw frozen squid first! Don't overcook the squid or it becomes tough.
Author: dicentra
Make and share this Italian Stuffed Squid Hoods recipe from Food.com.
Author: Latchy
Make and share this Encornets Farcies - Stuffed Small Squid recipe from Food.com.
Author: annemieke.blondeel
Author: Paul Richardson
Kalamari are one of the most populous of seafoods, and the Mediterranean and its inlet seas teem with their own variety. Greeks today have added a splash of lemon, they honor the forefathers with a treatment...
Author: Olha7397
Author: Khalid Mohammed
Make and share this Kalamaria Pilafi ( Squid Pilaf) recipe from Food.com.
Author: CJAY8248
I love squid and when I have time I make this. One of my favorites and always makes a nice presentation. Not sure where the recipe came from.
Author: Marlitt
Make and share this Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed recipe from Food.com.
Author: dicentra
Got this recipe from Epicurious. Prep time is 5 minutes, cook time is 1 minute. Use this recipe to as a protein addition to all kinds of dishes.
Author: Mrs Goodall
This simple calamari recipe is lightly fried with rice flour for a super thin crunchy coat! I hate it when calamari is over breaded and over cooked. The best salt squid I ever had was in china town in...
Author: CareyJamesBalboa
Make and share this El Farol Fried Calamari recipe from Food.com.
Author: MarraMamba
Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.
Author: Alison Roman
Make and share this Stir Fried Squid with Herbs and Spinach recipe from Food.com.
Author: ngibsonn
Make and share this Spanish Monkfish Casserole recipe from Food.com.
Author: Dancer
Served with fresh pita bread and creamy Greek yogurt, this colourful salad makes a fine lunch or a substantial appetizer. First paragraphs of ingredients is for the relish; second paragraph is for the...
Author: Cecily Parsley
Ideally, the stock for this soup should be made with pork bones. If these are not available, however, use chicken stock (bouillon) cubes instead.
Author: Olha7397
This is delicious on an appetizer or cheese tray, or a nice addition to top a Greek salad. NOTE: this requires one week marinating time.
Author: Jostlori
A refreshing and colorful salad reflecting the abundance of seafood, vegetables and olive oil in and around the Amalfi coast. This salad, which may be served as an appetizer or entrée, actually improves...
Author: Chef Kate
I've cooked this several times and just love it, so long as the squid is very dry you can flour in advance, lay out single layer, cover and refrigerate for up to 2 hours. It's a great starter for Thai...
Author: cherrys eats
Really simple yet the flavors are quite complex. From the November, 2007 edition of Gourmet. It's supposed to serve four as a main course; we found it sufficient for three as a starter (either a tribute...
Author: Chef Kate
Another family recipe I got from Italian friends while living in Naples. This is so easy if you can find the squid.
Author: Pilates Gal
Author: Bon Appétit Test Kitchen