PAN-SEARED CALAMARI WITH SPICY MARINARA OVER LINGUINE
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions.
- Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal.
- Transfer linguine to a serving platter. Spoon all of the calamari and tomato sauce over linguine. Garnish with basil, if desired.
CALAMARI MARINARA
Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h11m
Yield 4
Number Of Ingredients 15
Steps:
- Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
- Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
- Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.
Nutrition Facts : Calories 806.4 calories, Carbohydrate 117.8 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 11.9 g, Protein 53.4 g, SaturatedFat 1.7 g, Sodium 921.2 mg, Sugar 5.8 g
CALAMARI MARINARA
Make and share this Calamari Marinara recipe from Food.com.
Provided by dicentra
Categories Squid
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut calamari tubes into 1/4-inch-thick rings.
- Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 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.
Nutrition Facts : Calories 160.1, Fat 7.1, SaturatedFat 3, Cholesterol 157.7, Sodium 675.9, Carbohydrate 9.8, Fiber 2, Sugar 3.3, Protein 13.3
BARBECUED SQUID SALAD
Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans
Provided by Jane Hornby
Categories Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
- For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
- Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
- When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.
Nutrition Facts : Calories 374 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
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