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Other Seafood: Calamari ( 5 recipes )
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Fried Calamari Rings - Miscellaneous
n/a (Hits: 348)
Heat oil to 375 in a deep fryer. Clean Squid and cut bodies into ½ " wide rings. Rinse well under cold water. In a mixing bowl, combine flour, salt and pepper. Drop a few squid rings in at a time and make sure each is well coated with mixture. In a small bowl combine 2 eggs, and 1 cup of milk and beat well. Dip squid into liquid and then into House-Autry Seafood Breader. Fry a few at a time for about 45 seconds or until golden brown. Drain and keep warm and serve with your favorite cocktail dressing.
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Calamari Salad - Seafood
n/a (Hits: 324)
Cut head and tentacles from squid. Cut the body of the squid in circles. Place the onion, garlic, wine, and water in a sauté pan. Bring to a boil and add squid. Turn heat down to low and simmer for 1 hour. To prepare dressing: Stir together shallot, olive oil, lemon juice, in a bowl. Once the squid is done toss marinate in dressing and serve over your favorite green salad and mixings.
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Fried Calamari - Seafood
n/a (Hits: 351)
Clean calamari and keep chilled. Mix flour, paprika, cayenne, and salt in shallow bowl.
Heat oil to 375 degrees. Toss a handful of calamari with flour, shake off excess.
Fry for 3 or 4 minutes or until golden brown. Drain on paper towels and salt to taste.
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Kalamaria Parayemista - Seafood
n/a (Hits: 322)
To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt.
Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later.
Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden tooth picks. Heat remaining oil in a deep pan and fry squid hoods until lightly colored, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer).
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