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