Have a caper with calamari - recipes

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Copy of ss crumbed calamari INDEPENDENT NEWSPAPERS CRUMBED CALAMARI

CALAMARI CASSEROLE

Serves 4

45ml olive oil

1 onion, chopped

10ml crushed garlic

1kg calamari tubes, rings and tentacles

1 red pepper, seeded and sliced

1-2 sprigs fresh rosemary

150ml white wine

250ml water

10ml tomato paste

400g can chopped tomatoes

salt and freshly ground black pepper

Cut the calamari into bite-sized pieces. If frozen ensure calamari is completely defrosted and well drained. Heat the oil in a saucepan and cook onion and garlic until onion is soft.

Add calamari and cook 10 minutes. Stir in red pepper, rosemary, wine and water.

Bring to boil. Cover, reduce heat to a simmer and cook for 30 minutes. Add tomato paste, tomatoes and seasoning.

Simmer a further 60 minutes or until calamari is tender. Adjust seasoning and serve.

CRUMBED CALAMARI

Serves 4

750g calamari rings

3 eggs, lightly beaten

10ml Dijon mustard

100ml flour

4 x 250ml fresh breadcrumbs

salt and freshly ground black pepper

Pat calamari rings dry with paper towel. If using tubes, pat dry and cut into 1cm thick rings.

Combine eggs and mustard in a bowl, mix well. Place flour and breadcrumbs on separate plates. Season flour with salt and pepper. Coat calamari rings with seasoned flour and shake off excess. Dip into egg mixture and coat in crumbs.

Chill in fridge at least an hour. Fry in 10cm deep, pre-heated oil. Fry in batches until golden. Drain on absorbent paper.

Sprinkle lightly with salt, and serve immediately with lemon wedges, sweet chilli sauce or tartare sauce.

STUFFED CALAMARI

Serves 4

25g butter

1 bunch spring onions, chopped

2 cloves garlic, crushed

500ml fresh white breadcrumbs

45ml mixed chopped fresh herbs (dill, parsley and oregano)

salt and pepper

50ml pine nuts, toasted

4 calamari tubes, cleaned

30ml olive oil

125ml dry white wine

125ml fish or chicken stock

30ml lemon juice

Melt the butter and fry the onion and garlic until soft. Remove from heat and add to the breadcrumbs.

Add the herbs, seasoning and pine nuts. Mix well and spoon the mixture into the tubes taking care not to overfill.

Secure the top with a toothpick.

Heat the olive oil in a frying pan, add the tubes and brown all over. Add the wine and stock and simmer covered for 10 minutes.

Remove the lid, stir in the lemon juice and serve the calamari, sliced, with the pan juices.

CALAMARI SKEWERS WITH DIPPING SAUCE

Serves 4

125ml rice wine vinegar

60ml soy sauce

30ml lime juice

10ml castor sugar

10ml sesame oil

5ml grated ginger

2 spring onions, sliced

45ml sweet chilli sauce

500g calamari steaks

bamboo skewers, soaked

Combine dipping sauce ingredients together in a bowl and mix well.

Using a sharp knife, cut each calamari steak into 3 strips lengthwise. Thread on to skewers concertina-style.

Brush lightly with oil and cook quickly on a grill pan, 2-3 minutes until cooked.

Serve with dipping sauce. - Saturday Star

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