Mix and toss all chopped ingredients except the calamari.
Layer fried calamari on the salad.
Serve and enjoy!
For the Calamari place the flour and Cajun
Very finely mince capers and pickled cucumbers.
Mince fresh chive very finely.
Make paste out of salted anchovy (or you can use already made paste from grocery store).
Put mayonnaise and sour cream in a sauce bowl stir them to make unique paste.
Add cucumbers, capers, mustard, chive, anchovy, and lemon juice and stir well. If necessary, add salt.
Serve with fried calamari.
For the Calamari Stew: Warm the olive oil
overed, in a warm place for about 1 hour or until
Cut the calamari bodies into 1/4 inch
Clean the calamari and cut the bodies into
n high heat.
Defrost calamari and rinse under cold running
br>Dip a few thawed calamari rings into the flour.
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.
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.
First, coat the calamari rings in corn meal, shaking
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.
rea.
Pre-pare calamari:
Cut Calamari into strips and coat
Dredge calamari rings in corn starch and shake off excess.
The rings may be prepared in advance up to this point, and refrigerated.
Heat oil to fairly high heat.
Deep fry rings about 1 minute or until golden.
Drain on paper towels, and sprinkle lightly with salt.
Serve with lemon wedges and garlic mayo or marinara sauce for dipping.
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.
Clean calamari, remove guts and cut them
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.
calamari at a time into the hot oil. Cook for only
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).