Clean the calamari and cut the bodies into
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
d garlic together. Stuff the calamari with the mixture until full
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
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
0 minutes.
Rinse the calamari tubes and pat dry.
For the Calamari Stew: Warm the olive oil
175 degrees C). Rinse the calamari tubes and pat dry.
n a small bowl. Place calamari tubes in the lemon juice
alt pepper.
Dry the calamari steak and dip into the
00\u00b0F.
Lightly dust calamari in flour, shaking off excess
Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.
Add oil, onion, garlic, capers, olives, tomatoes, salt and pepper, and chili flakes, saute.
Once sauteed, add calamari, and continue to saute until calamari begins to curl.
Now add the red wine, continue tossing calamari.
Add marinara sauce and basil and heat until calamari is cooked, which means tender, don't cook until it's chewy!
Add salt and pepper if need for extra taste.
Serve as an appetizer, or make a little extra sauce and toss with some pasta, make sure you have some fine red wine!