d garlic together. Stuff the calamari with the mixture until full
Clean the calamari and cut the bodies into
Calamari:
Slice squid tubes in to rings.
Combine flour and cajun seasoning in a ziploc bag and toss.
Deep fry for 30/40 seconds.
VINAIGRETTE:
In a food processor, process everything except the oil.
Slowly drizzle in the oil until emulsified.
Add chopped coriander.
Place into a bowl for 30mins for the flavours to develop.
Serve on the side or drizzle some of the vinaigrette over the calamari.
Mix first 6 ingredients together.
Add enough water to the flour mixture to make a slightly thick batter.
Mix thoroughly.
Dip the calamari rings into this batter then coat with plain (unseasoned) breadcrumbs.
Then deep fry (in small batches) for 1-2 minutes at about 375*F. Serve with marinara sauce.
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).
Preheat grill to med-high heat.
In a shallow dish, combine lemon juice, olive oil, garlic, and salt/pepper. Set aside.
Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Place in lemon marinade. Tossing to coat evenly.
Grill over medium-high heat for 4 minutes each side or until edges slightly charred.
Drizzle a bit more olive oil over cooked calamari, and a squeeze of lemon.
Garnish with parsley.
Enjoy!
n high heat.
Defrost calamari and rinse under cold running
anilla cake recipe).
Reserve about 2 cups of batter and combine
igh heat.
To prepare batter , add all ingredients in one
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
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
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.
teamer basket with all the calamari in it inside the pot
hake the crumbs onto the calamari.
Beat the egg and
How to make the Calamari: In a very large skillet