Wash squid and pat dry.
Cut squid into 1/4 inch slices.
Heat oil in 10-inch skillet over medium-high heat.
Cook garlic in oil, stirring frequently, until golden.
Stir in tomatoes, chili and squid.
Cook uncovered 5 minutes, stirring occasionally.
Stir in remaining ingredients.
Heat to boiling; reduce heat to medium. Cover and cook 20 minutes, stirring occasionally.
(Do not overcook or squid will be tough.)
To serve, spoon liquid in skillet over each serving.
Cut
squid
into
rings or
Cut squid into desired serving pieces leaving
For Squid, Rinse the squid in a strainer with cold
Clean
squid but leave whole.
Remove tentacles and set aside. Skin
body of squid and remove head and insides.
Soak in
salt water
and then rinse.
Drain, wash and rinse again. In mixing bowl add eggs, breadcrumbs, 1 clove of the garlic, 2 tablespoons parsley,
pepper
and Parmesan cheese together to make a thick paste.
If too thin, add a little more cheese.
Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.
Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in the sack to coat.
Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on paper towels. Serve hot.
00 degree oven.
Cut squid bodies into 1/2 inch
Slice squid into rings. Cut any hard
Slcie the squid into rings and place in a small mixing bowl.
Cover the squid with milk (use more or less as required. Add garlic and season with salt and pepper. Cover and refrigerate for 24 hours (or at least overnight).
Drain the calamari and discard the milk. Pat dry with kitchen paper.
Toss calamari in flour. I use a large plastic bag to do this.
Deep fry until golden. Serve hot.
Do not overcook the calamari as it may toughen.
NOTE: Cooking time does not include overnight marination time.
evive it.
Cut up calamari into 1/2 inch circle
For Calamari:
Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
Shake off excess flour and deep fry until brown and tender.
In a heated saute pan, saute garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
Served with sliced lemons and/or Sweet Garlic Sauce.
Garlic Sauce:
Combine water and vinegar and bring to a boil.
Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
Thicken with the cornstarch slurry.
Serve with fried item.
ackage directions.
Slice the calamari bodies into thin rings. Toss
Trim the ends of the squid bodies to make them an
For the Calamari place the flour and Cajun
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!
t bottom of instructions). Cut squid into 3/8 inch rings
l dente; drain.
Stir calamari into the tomato puree mixture
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
Prepare calamari: Separate tentacles from squid hood, pulling and twisting apart
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.