o pound both sides of calamari bodies to tenderize. Cut crosswise
Clean calamari, remove guts and cut them
Cut the calamari bodies into 1/4 inch
d garlic together. Stuff the calamari with the mixture until full
Clean the calamari and cut the bodies into
Heat oil in a wok or a large skillet on high heat. Stir-fry calamari for 1 min. Add lemon juice, sauces and 1 tbsp water. Stir-fry for 2 mins, or until calamari is cooked and tender.
Transfer calamari with sauce to a large bowl. Add remaining ingredients; toss well. Serve on a bed of radicchio leaves.
Combine lime zest, 1 tbsp lime juice, chili and oil. Add calamari, cover with plastic wrap and chill for 20 mins to marinate.
Heat a grill or grill pan over medium heat. Cook calamari and lime halves for 2-3 mins, or until calamari is tender and lightly golden.
Arrange salad greens, pepper and carrot on serving plates. Top with calamari. Combine sweet chili sauce and extra juice. Drizzle over calamari salad. Serve with grilled lime halves.
est into breadcrumbs.
Dust calamari with flour, shaking off excess
alt pepper.
Dry the calamari steak and dip into the
he long body of the calamari, if not done already. Slice
Combine calamari, serrano pepper, Fresno pepper, lime
n high heat.
Defrost calamari and rinse under cold running
re planning to serve the sauce alone, you may wish to
Beurre Blanc Sauce:
In medium saucepan add
Chop and score calamari tubes. Cut into large cubes.
Heat oil in a wok or large frying pan on high and stir-fry calamari 1 minute.
Add lemon juice, sauces and water and cook 2 minutes, until calamari is tender. Transfer to a large bowl. Cool slightly.
Add tomatoes, cucumber, red onion, mint leaves, cilantro leaves, green onions and lemongrass and toss to combine
Serve salad on a bed of radicchio leaves.
In a bowl, combine calamari with chili sauce, brown sugar, garlic and sesame oil and seeds. Cover and chill for 30 mins.
Stir mushrooms, onion and chilies into bowl.
In a wok or large frying pan, heat oil on high. Add calamari mixture in 2 batches. Stir-fry for 2-3 mins, until calamari is cooked and vegetables are just tender. Top with cilantro and serve with rice.
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
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!