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Oz
06-04-2007, 05:00 PM
here some squid recipes for ya big lunkers u all been catching lately. enjoy. :D




calamari con salsa tequila

4 squid steaks, about 1/4" thick
1 16 oz can chopped tomatoes
2 tbsp black pepper
1 jigger tequila or your favorite
1 egg
4 tbsp milk
1 1/2 cup seasoned bread crumbs
1 tbsp olive oil

Pour tomatoes into a sauce pan and heat to a boil.
Add pepper and tequila. Reduce heat to low and
simmer for about 5 minutes, then remove from heat.

Combine egg and milk. Dredge squid steaks in egg/milk
mixture, followed by bread crumbs.

Heat olive oil in a frying pan over medium. Add squid
steaks and fry until done, about 5-10 minutes per side
depending on heat and thickness (the steak should appear
solid white throughout when cooked). Do not over cook!

Serve with salsa mixture spooned over top.






calamari with fennel and onion

2 squid steaks, about 6 oz. each
2 lemons, juiced
1/4 cup olive oil
herbs, salt, and pepper, to taste
1 Tbsp butter or olive oil
1/4 cup chopped fennel
1/2 cup chopped onion
1/2 cup dry white wine

Prepare a marinade from lemon juice, olive oil,
herbs, salt, and pepper. Mix well. Italian dressing
may be substituted as a marinade.

Place squid steaks in a non-metallic pan, and pour
marinade over. Cover and place in refrigerator
for 1-2 hours.

Remove squid steaks and wrap in plastic. Pound
with a mallet or bottle to tenderize.

Heat olive oil or butter in a pan over medium
heat. Saute onions and fennel until they begin
to just soften.

Add white wine and squid steaks. Simmer until
done, about 10 minutes per side (steak should
lose translucent appearance throughout). Add
white wine as needed to maintain liquid. Do not
overcook!

If desired, reduce the white wine mixture and
use as a sauce.






deep fried squid w/salt & pepper mix

2 tablespoons salt
3 to 4 teaspoons freshly ground Szechuan
peppercorn, according to taste
1 egg
3/4 cup ice cold water
1 cup all-purpose flour
3 to 4 cups oil for deep-frying, or as needed
2 lb cleaned squid
Coriander leaves, to garnish (optional)

In a heavy skillet on medium to medium-low heat,
brown the salt and Szechuan peppercorns, shaking
the pan occasionally, until the peppercorns are fragrant
and the salt turns a light brown color. Remove from
the heat. Cool. Use a mortar and pestle to grind the
cooled mixture or grind in a blender. Set aside.

In a small bowl, stir the egg into the ice water. Stir in
the flour to form a thick, lumpy batter, being careful
not to overmix (the batter should resemble a pancake batter).

Heat the oil to 360 degrees Fahrenheit. Dip the squid
into the tempura batter, using your fingers to coat the
squid pieces. Add the squid and deep-fry until golden
brown and crispy. Drain. Serve garnished with the
coriander leaves, and with the salt and pepper mix
for dipping.






baked squid

1 kg fresh squid tubes,
cleaned & sliced into 1cm rings
4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1/2 cup tomato paste
1/2 cup white wine
4 or 5 cups cooked rice
Juice of one lemon

In a 4 to 5-quart pan, bring about 1 1/2 inches of water
to a boil. Add rings, reduce heat, cover and simmer for
30 seconds. Drain and dry. Fry in olive oil with the onions
and garlic until onions are tender. Add tomato paste and
white wine. Spread cooked rice evenly in a baking pan.
Pour squid mixture over the rice. Bake at 400° F. for 25
minutes. Sprinkle lemon juice over mixture before serving.






squid stuffed with spinach & ricotta cheese

12 squid, about 6 inches each, cleaned.
1/2 lb ricotta cheese
2 lbs fresh spinach, steamed lightly,
and liquid squeezed out
1/4 cup grated Parmesan cheese
1/2 tsp black pepper
1/4 tsp grated nutmeg
2 Tbl finely minced fresh parsley
1 egg, slightly beaten
2 Tbl olive oil
2 cloves garlic, finely minced
1.5 lbs plum tomatoes, pureed in blender
1 Tbl tomato paste
1/2 tsp fresh rosemary or 1/4 tsp dried
1.5 Tbl butter
3 Tbl pine nuts or sunflower seeds

Cut off tentacles so that you have just the body
cavity. Make sure to keep it whole so you can stuff
it without leaks. Reserve the tentacles.

Mix together the ricotta, spinach, Parmesan,
pepper, nutmeg, parsley and egg. Set aside.

Heat the oil at medium in a large heavy skillet
or saucepan. Add the garlic. Stir and cook for a
few seconds. Add the tomatoes. Bring to a boil and
add tomato paste. Lower heat and add rosemary.
Simmer sauce for 25 minutes, stirring occasionally.

While the sauce is simmering, stuff the body of each
squid only about 1/3 full of the spinach/cheese mixture.
If you overstuff them, they will explode. You might also
want to poke a hole or two in the body of the squid.
Fasten the opening of each squid with a toothpick.

After the sauce has cooked, place the stuffed squid in
the simmering sauce. Add the tentacles to the sauce.
Simmer for 3 to 4 minutes. Then turn carefully and simmer
for an additional 3 minutes.

While the squid is cooking, melt the butter in a clean
pan and toss the pine nuts in the butter until golden.
Watch carefully; pine nuts have a tendancy to burn.

Lift out stuffed squid to a warm, flat serving dish with sides.
Spoon sauce around and garnish with pine nuts.






calamari fritto

1 cup all-purpose flour
2 tablespoons confectioners' sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1lb calamari, cleaned and julienned
1 cup milk (I used less)
vegetable oil
seasoning salt

Combine the flour, sugar, salt and pepper in a bowl.

Dip the calamari strips in the milk.

Dust the strips with the seasoned flour. (I put the calamari
in a zip lock bag with the flour and gave them a good shake
to coat.)

Fill a heavy sauce pan with vegetable oil to about 4 inches
up from the bottom. Heat the oil on the stove to 350 degrees,
keeping a thermometer in the oil to prevent overheating.
(A deep fat fryer is easier.).

Fry the calamari 2-3 minutes. Don't overcook or you'll have
chewy and tough calamari.

Drain on absorbent paper. Sprinkle with seasoned salt and
serve immediately.