Posts Tagged ‘Calamari’

Italian Calamari and Octopus Stew

 

Photo and Recipe by Carolyn Davidson Hicks

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. Strew can be poured over any pasta!

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!

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

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, salt and pepper!

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!

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!

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

friedcalamari

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

Chop the cleaned calamari into half-inch thick rings.
In a mixing bowl, combine the flour, parmesan cheese, dried oregano, red pepper flakes, garlic salt, kosher salt and black pepper.  Mix until well blended.  Add the calamari and toss until all sides are full coated with the flour mixture.
Set a heavy bottom pot on the stove and fill with oil (vegetable or canola) until at least two inches deep, approximately seven cups.  Warm over high heat until very hot, but not boiling.  The sweet spot is 350 degrees.  f you don’t own a candy thermometer, an easy test is to drop small pieces of bread in the oil.  If the bread drops down to the bottom of the pan, rising back up slowly, then the oil is too cold.  If it doesn’t sink at all and immediately burns, then the oil is too hot.  If the bread dips slightly and then rises up quickly, sizzling away, then you are ready to fry!
Using a hand held strainer, gently place the calamari into the oil, being careful to prevent any splashing.  Working in batches, let the calamari fry for two minutes, giving them a gentle stir along the way.
Once they are cooked through, remove to a plate lined with a paper towel.  Sprinkle immediately with kosher salt.  You want to do this while the calamari are hot as they will better absorb the salt.  For the next batch, you may need to adjust the heat slightly, increasing the flame as the initial addition of the calamari will have dropped the temperature and you want to be sure the oil is still hot enough to create a crispy crust.
Transfer the calamari to a serving dish and sprinkle lightly with freshly grated parmesan cheese, putting an exclamation point on the slightly cheesy crust.  A final garnish of basil adds a note of freshness and color to the presentation.  Serve with warm marinara sauce for dipping.

Recipe courtesy of Foodie-Girl.com!

Search
Advertisement

Powered by Country Girl Hosting!

Come on over and settle in at Country Girl Hosting! 411 Walnut St. # 11269 Green Cove Springs, FL 32043-3443 © 2014-16 Country Girl Hosting, All Rights Reserved!
Outdoor Cooking