Posts Tagged ‘Calamari’
Italian Calamari and Octopus Stew
Photo and Recipe by Carolyn Davidson Hicks
Ingredients
1 lb mix bag of calamari and octopus (grill on a charcoal grill for added flavor) optional
1 16 oz can stewed tomatoes, use the juice too!
1 tablespoon of garlic paste
1 medium sized onion chopped
1 cup red wine
3 tablespoons tomato paste
1 tablespoon of Basil paste
Salt and pepper to taste
1 cup chopped bell peppers (We mix red, yellow and green)
1/2 cup diced celery
Olive oil, use to saute vegetables and/or calamari and octopus
16 oz. chicken or vegetable broth
4 tablespoons clam juice
1/2 cup diced carrots
2 tablespoons of Italian Seasoning
(optional) Coat calamari and octopus in Everglades Heat spice before grilling!
Directions
Roughly chop sea food after it is removed from the grill or sauteed in a pan with a little olive oil for 5 minutes or until tender. Do not over cook, they will turn to rubber!
Saute all vegetables in a little olive oil. Then add liquids to the pot. Cook for 15 minutes on low heat. Roughly chop grilled calamari and octopus. Add to soup and cook on low another 10 minutes to allow all the flavors to cook into the calamari and octopus. Garnish with chopped green onions. Serve hot!
Fried Calamari & Octopus Stew
Stew still cooking, just need to heat up the chopped & fried seafood. Serve seafood as topping. Stew can be poured over any pasta!
This is a perfect recipe for those left over fried seafood you never get crisp again the next day! Just chop them up and throw them in the stew the last 5 minutes before serving, and they are great!
Photo and Recipe by Carolyn Davidson Hicks!
Ingredients
1/2 lb. pieces of calamari and octopus fried the day before and are leftovers!
1, 14.5 can stewed tomatoes
1 tablespoon tomato paste
1/2 cup vegetable broth
2 tablespoons of clam juice
1/2 cup diced carrots
1/2 cup diced celery
1 small sweet onion chopped
1 tablespoon minced garlic
1 tablespoon oregano
1 Teaspoon basil
1 Teaspoon salt
1/2 teaspoon black pepper
Instructions
Place all ingredients except for the seafood in a pot and cook until vegetables are tender. Chop the fried sea food into small pieces and add it to the stew in the last 5 minutes before serving. Garnish with chives!
Note: This can also be served on rice or pasta!
Mediterranean-style Seafood Medley
Photo and Recipe by Carolyn Davidson Hicks
This is our take on a Mediterranean-styled Seafood Medley! We hope you enjoy this recipe as much as we have.
Ingredients for the seafood:
1 pound mix of calamari, shrimp, muscles and octopus (grilled for about 3 or 4 minutes)
Ingredients for mediterranean style Seafood sauce:
1 cup diced tomatoes, drained well
1/4 cup Extra Virgin Olive oil
2 Shallots finely chopped ( can substitute with sweet onion)
1 tablespoon tomato paste
1 tablespoon of crushed garlic
1/4 cup of Italian herbs. (basil, oregano, red onion, red pepper, marjoram, rosemary, garlic and sage.)
1/4 cup of Chardonnay
Sea salt and black pepper freshly ground
Mix the olive oil with all ingredients for the sauce and heat on low until bubbly. Turn off and set aside.
Directions for the seafood:
Coat seafood evenly with olive oil, salt and pepper. Grill the seafood in a non-stick grill basket. Grill for about 3 or 4 minutes tossing it several times to prevent burning. Slight char is fine.
Ingredients and Directions for pasta:
1 pound box or bag of the pasta of your choice. We prefer Linguine. Follow directions on the package!
Once pasta is done, drain rinse with cool water to stop the cooking, and so pasta does not stick together. Melt 1/4 stick of butter and 1 teaspoon of garlic and evenly coat pasta.
Just before serving pasta, mix in sauce and coat well. Serve pasta in a plate, top with freshly grilled seafood and garnish with chives!
Optional:
Lightly coat sea food mix with sauce before placing on top of the pasta!
Beer-Battered Calamari & Octopus
Calamari and Octopus marinating in lime juice, garlic, salt and pepper!
Calamari & Octopus
1/2 lb fresh calamari rings cut in to 1/4 in. rings
1/2 lb. fresh cut octopus pieces
2 cloves garlic, chopped
½ teaspoon lime juice
½ teaspoon salt
Freshly ground black pepper to taste
Calamari and Octopus drying a bit on racks before dipping in beer batter to fry!
Beer Batter
2 cups Gold Medal® all-purpose flour
1 tablespoon olive oil
1 ½ teaspoons salt
¼ teaspoon ground red pepper (cayenne)
Freshly ground black pepper to taste
1 cup cold regular or nonalcoholic beer
Vegetable oil for deep frying
Ready to eat! Photo and recipe by Carolyn Davidson Hicks!
Directions
Thoroughly rinse calamari and octopus pieces and pat dry. Place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
Serve calamari and octopus with Yum Yum sauce! It’s in our Sauces category!
Fried Calamari
Photo and Recipe courtesy of Foodie-Girl.com!
Makes Two Hearty Appetizer Servings:
one half pound calamari, cleaned and rinsed, inner cartilage and side fins removed
one heaping cup all-purpose flour
one quarter cup freshly grated parmesan cheese, plus additional for garnish
one tsp dried oregano
one half tsp red pepper flakes
one and one half tsp garlic salt
one tsp kosher salt, plus additional for seasoning
one quarter tsp freshly ground black pepper
seven cups canola or vegetable oil
two tbs fresh basil, chopped
Recipe courtesy of Foodie-Girl.com!