Easy Calamari Cajun Style With Lime Vinaigrette 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)

CAJUN CALAMARI

Steps:

• Rinse the Calamari (1 pound). Cut off the tentacles to the same length.
• Pull all the innards out. Just reach up the body and pull it straight out.
• Pull out the squid quill. Reach in and make sure you got all the innards out.
• The wings are edible but are on the chewy tough side, so pull them right off.
• Peel the squid skin off.
• The tentacles are a delicacy, so cut right in front of the eyes and push the beak through the other side. Wash the prepared calamari one more time.
• Take the open end of the squid, cut off the uneven ends, and discard. Cut the squid into quarter-inch rings. Discard the tip. As you slice, make sure none of the quill broke off by feeling through the squid.
• In a large mixing bowl, combine Buttermilk (1 cup) and Cajun Seasoning (2 tablespoon).
• Add the cleaned squid rings to the mixture and mix until the rings are thoroughly coated. Marinate for 1 to 2 hours.
• In a large mixing bowl, mix Corn Masa Flour (1/2 cup) or All-Purpose Flour (1/2 cup) and Cajun Seasoning (4 tablespoon).
• Heat deep fryer with Grapeseed Oil (as needed) to 375 degrees F (190 degrees C). Coat marinated squid in flour mixture. Shake off the excess and add to deep fryer basket.
• Slowly lower the basket into the fryer and fry for a minute to a minute and a half. Transfer to a paper towel lined plate. Finish off all the squid.
• Serve with some lemon wedges and your favorite dipping sauce like aioli or tartar sauce.

GRILLED CAJUN CALAMARI

Steps:

• In a bowl combine lime and lemon juice, one tablespoon of oil, crushed garlic, oregano, thyme, cayenne pepper, paprika, and black pepper. Set the squid tentacles aside and marinate the calamari in the Cajun seasoning.
• In a saucepan, cook the rice for 15 minutes, drain excess water, and then set aside.
• Next, sear the marinated calamari in a grill pan for one to two minutes.
• In a skillet, sizzle one tablespoon of oil with chopped celery and onions. Then, add diced peppers and tomatoes and the calamari tentacles. Season with salt and chilli powder, pour in any leftover Cajun marinade and cook for 10 minutes.
• Prepare each serving with the cooked rice, vegetable side, and grilled calamari. Finally, garnish with chopped fresh parsley.

EASY CALAMARI CAJUN STYLE WITH LIME VINAIGRETTE

Steps:

• Calamari:.
• Slice squid tubes in to rings.
• Combine flour and cajun seasoning in a ziploc bag and toss.
• Deep fry for 30/40 seconds.
• VINAIGRETTE:.
• In a food processor, process everything except the oil.
• Slowly drizzle in the oil until emulsified.
• Add chopped coriander.
• Place into a bowl for 30mins for the flavours to develop.
• Serve on the side or drizzle some of the vinaigrette over the calamari.