Spicy Calamari With Tomato Caperberries And Pine Nuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY TWO MINUTE CALAMARI



Spicy Two Minute Calamari image

Fresh calamari rings are lightly sauteed in a tomato sauce bursting with flavor from shallot, chilis, capers, and pickled peppers, all topped with an herby crunchy panko topping.

Provided by Abra Pappa, MS, CNS, LDN

Categories     Appetizer

Number Of Ingredients 12

1 tbsp extra virgin olive oil
1 medium shallot, divided (Reserve 1/2 for panko topping in a small dice, slice remaining shallot for calamari sauce)
2 tbsp white wine
1 cup tomato (canned cherry tomatoes or canned diced tomato)
2 tbsp capers
1/4 cup peppadew peppers (diced)
pinch crushed red pepper (or aleppo pepper)
1 lb calamari, sliced into rings
1 tbsp salted butter
2 tbsp diced shallot
1/3 cup panko breadcrumbs
1/4 cup fresh herbs (either all parsley or a combination of parsley, rosemary, and oregano)

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.

Nutrition Facts : ServingSize 1 serving (2 total servings), Calories 258 kcal, Carbohydrate 14 g, Protein 22 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 272 mg, Sodium 265 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g

SPICY 3-MINUTE CALAMARI



Spicy 3-Minute Calamari image

Provided by Mario Batali

Categories     dinner, easy, lunch, quick, appetizer, main course

Time 8m

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons pine nuts
2 tablespoons currants
1/4 cup caperberries
4 garlic cloves, thinly sliced
1 tablespoon hot red-pepper flakes
1 cup basic tomato sauce
1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
8 scallions, thinly sliced (reserve some for garnish)
Kosher salt and freshly ground black pepper.

Steps:

  • Heat 1/4 cup oil in a large sauté pan until just smoking. Sauté the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes. Add the tomato sauce, and bring to a simmer. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions, and season with salt and pepper. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.

SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS



Spicy Calamari With Tomato, Caperberries and Pine Nuts image

Provided by Melissa Clark

Categories     dinner, quick, weekday, main course

Time 15m

Yield 2 servings

Number Of Ingredients 13

1 cup Israeli couscous
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 rosemary sprig
4 garlic cloves, minced
2 tablespoons pine nuts
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt
1 28-ounce can diced tomatoes
1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole
1/4 cup sliced caperberries
3 cups baby spinach leaves, packed
1 scallion, thinly sliced, for garnish

Steps:

  • Bring a small pot of water to a boil and add couscous. Cook for 1 minute, then drain.
  • Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for about 2 minutes, until shallots are golden. Add garlic, pine nuts, red pepper flakes and salt and sauté for 2 minutes.
  • Add tomatoes and bring to a fast simmer. Cook for 6 minutes. Add squid and caperberries and cook for about 2 minutes, until squid is just opaque. Stir in the spinach and couscous (spinach will wilt). Season with more salt and serve garnished with scallion.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 18 grams, Carbohydrate 99 grams, Fat 24 grams, Fiber 14 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1851 milligrams, Sugar 14 grams

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



Sauteed Calamari with Tomatoes, Basil, Raisins, and Pine Nuts image

This delicious recipe is courtesy of Vincent Nargi from Cafe Cluny.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

4 cloves garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon minced salted anchovies
Pinch of crushed red pepper flakes
One 32-ounce can crushed tomatoes, drained and juice reserved
1 tablespoon capers
1 bunch basil leaves
3 tablespoons pine nuts, toasted
3 tablespoons golden raisins
Coarse salt and freshly ground black pepper
1 1/2 pounds squid, cleaned, tentacles removed and trimmed, and bodies cut into very thin rings
8 slices baguette, cut on a bias
Zest of 1 lemon
2 tablespoons chopped fresh flat-leaf parsley

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 WITH TOMATOES, CAPER BERRIES, AND BASIL



Calamari with Tomatoes, Caper Berries, and Basil image

This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for drizzling (optional)
4 garlic cloves, minced, plus 1 whole garlic clove
2 shallots, minced
1 can (28 ounces) whole peeled plum tomatoes with juice, crushed
1 cup dry white wine
1/2 cup water
1 small dried red chile, such as chile de árbol crumbled
8 fresh basil leaves, plus more for garnish
2 strips (each 3 inches) orange zest
Coarse salt
1 1/2 pounds small calamari (bodies and tentacles), rinsed and dried
1/2 cup large caper berries
6 slices rustic bread, such as pugliese or ciabatta
Freshly ground pepper, to taste

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.

More about "spicy calamari with tomato caperberries and pine nuts recipes"

SPICY CALAMARI WITH TOMATO CAPERBERRIES AND PINE NUTS RECIPES
Steps: Bring a small pot of water to a boil and add couscous. Cook for 1 minute, then drain. Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for …Web
From tfrecipes.com
See details


SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS RECIPE
Aug 11, 2019 - This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food. Pinterest. Today. Watch. Shop. Explore. …Web
From pinterest.com
See details


REAL GOOD FISH | RECIPE | | SPICY CALAMARI WITH TOMATO, CAPERS …
Bringing you the freshest sustainably caught LOCAL seafood!Web
From realgoodfish.com
See details


BEST SPICY CALAMARI WITH TOMATO CAPERBERRIES AND PINE NUTS …
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. …Web
From alicerecipes.com
See details


CALAMARI WITH TOMATOES CAPER BERRIES AND BASIL FOOD
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. …Web
From cooking-guide.com
See details


SAUTEED CALAMARI WITH TOMATOES BASIL RAISINS AND PINE NUTS FOOD
Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the …Web
From homeandrecipe.com
See details


SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS RECIPE
Save this Spicy calamari with tomato, caperberries and pine nuts recipe and more from A Good Appetite at The New York Times to your own online collection at …Web
From eatyourbooks.com
See details


QUICK AND EASY SPICY SAUTEED CALAMARI (NOT FRIED)
Oct 28, 2023 The calamari tubes and tentacles are quickly sautéed with capers, black olives, hot pepper, garlic and green onions, then finished with a splash of fresh lemon …Web
From mangiawithmichele.com
See details


TWO-MINUTE CALAMARI, SICILIAN LIFEGUARD …
Feb 1, 2015 Add the pine nuts, currants, and red pepper flakes, if desired, and sauté until the nuts are just golden brown, about 2 minutes. Add the caperberries, tomato sauce, wine, and couscous and bring to a boil. …Web
From aveceric.com
See details


SPICY CALAMARI WITH TOMATO CAPERBERRIES AND PINE NUTS …
SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS Provided by Melissa Clark. Categories dinner, quick, weekday, main course. Time 15m. Yield 2 …Web
From recipert.com
See details


CALAMARI WITH TOMATO CAPER BERRIES AND BASIL FOOD - HOME AND …
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 …Web
From homeandrecipe.com
See details


-3 SAUTEED CALAMARI WITH TOMATOES BASIL RAISINS AND PINE NUTS …
Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for about 2 minutes, until shallots are golden. Add garlic, pine nuts, red pepper flakes and salt and …Web
From recipert.com
See details


SPICY CALAMARI - RAMONA'S CUISINE
Dec 28, 2015 Instructions. Wash the calamari thoroughly, cut into rings about 1 cm thick sprinkle some salt and put aside in a sieve to drain properly. Peel the garlic, crush and chop finely. Place a nonstick frying …Web
From ramonascuisine.com
See details


SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS RECIPE
Oct 22, 2017 - This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food. Oct 22, 2017 - This recipe is by Melissa …Web
From pinterest.com
See details


RECIPE DETAIL PAGE | LCBO
1. Stir together 1 tbsp (15 mL) olive oil, lemon juice, rind and chili flakes in a baking dish. Add calamari and marinate in the refrigerator for 2 hours. 2. Heat 2 tbsp (25 mL) olive oil over …Web
From lcbo.com
See details


SAUTEED CALAMARI WITH TOMATOES BASIL RAISINS AND PINE NUTS …
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; …Web
From tfrecipes.com
See details


SPICY CALAMARI WITH TOMATO CAPERBERRIES AND PINE NUTS FOOD
Steps: Bring a small pot of water to a boil and add couscous. Cook for 1 minute, then drain. Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for …Web
From homeandrecipe.com
See details


Related Search