n high heat.
Defrost calamari and rinse under cold running
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.
Cut the thawed calamari into 1-inch pieces; set
bout 15 minutes.
Transfer calamari to sauce pot; stir gently
Cut calamari into small strips.
Place in saucepan and cook over medium heat for 15 minutes (do not add water) Drain all but 1 cup of liquid.
Add oil, garlic, chili pepper, sauce, parsley and salt.
Cover and simmer for 25 minutes.
Add wine and cook for an additional 5 minutes.
Adjust seasonings to taste.
Serve over cooked rice or noodles.
In a large pot of boiling salted water with 1 teaspoon olive oil, cook pasta until just tender, 3 to 4 minutes, or according to package directions.
Drain pasta and place in an attractive serving dish.
Cover with foil and keep warm.
In same pan, heat remaining 1/4 cup oil and butter over medium-high heat until butter is melted.
Add garlic and cook until fragrant, 10 to 15 seconds.
Stir in calamari and cook 1 minute.
Pour over pasta; toss to combine.
Sprinkle cheese over top and serve.
Clean the calamari and cut the bodies into
Score the inside of the calamari rings in a grid pattern. Combine the flour and garlic in a shallow bowl and season to taste. Dust the calamari in the flour, shaking off any excess.
Heat the oil in a frying pan on high. Cook the calamari in batches for 1 min each side, until opaque. Remove from the pan.
Mix the parsley, lemon zest and lemon juice. Spoon over calamari and toss to combine. Serve with lemon wedges and crusty bread.
Cut the calamari bodies into 1/4 inch
Place anchovy, half of the garlic, 1 tbsp of the olive oil and parsley in a small bowl. Let stand while preparing the salad.
Deep-fry calamari, in batches, in hot vegetable oil until golden brown. Drain on paper towels.
Place tomato, remaining garlic, basil, green pepper, avocado, cucumber and olives in large bowl. Drizzle with combined remaining oil and vinegar; toss well.
Place lettuce in serving bowl. Top with salad, calamari and anchovy mixture.
br>Dip a few thawed calamari rings into the flour.
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).
Cut calamari tubes into 1/4-inch-thick rings.
Melt butter in a large skillet over medium-high heat. Add garlic and onion; saute 3 minutes or until tender and lightly browned.
Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
d garlic together. Stuff the calamari with the mixture until full
ith baking paper.
Cut calamari into 1 cm thick rings
Boil the Calamari for no more than 30
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