Clean calamari remove the fins and skin.
If you wish to use the tenacles cut them off above the eyes remove the hard center.
Cut the calamari into small rings.
Cook the calamari in boiling salted water for approx 1 minute drain and rinse under cold water.
Put into serving bowl add all the chopped ingredients stir to combine.
In a small bowl add vinegar and lemon juice wish in olive oil to make an emulsion
add to salad and stir to combine.
Refrigerate for several hours before serving.
irections for sauce:
This recipe makes enough sauce for about
d garlic together. Stuff the calamari with the mixture until full
Clean the calamari and cut the bodies into
teamer basket with all the calamari in it inside the pot
First, coat the calamari rings in corn meal, shaking
Wash and dry calamari as best as possible to avoid splattering. Heat oil until it sizzles when you put in a piece of calamari (test it first).
Dredge calamari lightly in flour and deep fry until golden brown.
Serve hot with lemon juice, tartar sauce, cocktail sauce or hot sauce.
Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.
Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in the sack to coat.
Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on paper towels. Serve hot.
Heat balsamic till reduced to a syrup.
Set aside.
Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Place on a platter and drizzle with balsamic syrup.
Serve with Remoulade Sauce (Recipe #87124).
n high heat.
Defrost calamari and rinse under cold running
he boil, stirring.
Add calamari rings. Cook for 3 minutes
ith baking paper.
Cut calamari into 1 cm thick rings
he tentacles and clean the calamari, leaving the bodies whole. Set
Combine calamari, serrano pepper, Fresno pepper, lime
Cut calamari tubes into 1/4-inch
he long body of the calamari, if not done already. Slice
For the Calamari Stew: Warm the olive oil
175 degrees C). Rinse the calamari tubes and pat dry.
hake the crumbs onto the calamari.
Beat the egg and
How to make the Calamari: In a very large skillet