Best Calamari And Rice Recipes

SOUTHEAST ASIAN RICE NOODLES WITH CALAMARI AND HERBS

Steps:

• Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
• Boil noodles in same water until just tender, about 3 minutes.
• When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
• Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
• Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
• Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.

CALAMARI AND RICE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the squid and continue to cook and stir until toasted. Pour in the white wine, stirring to release any bits of food from the bottom of the pan. Simmer for about 10 minutes over medium heat to reduce the liquid.
• Add the rice, water and tomato paste to the saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until rice is tender and the water has been absorbed, adding water if needed. Remove from the heat and season with salt and pepper before serving.

CALAMARI AND SAFFRON RICE SALAD

Steps:

• In a large saucepan, bring 10 cups of water to a boil.
• Stir in 1 tblsp salt.
• Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
• Drain in a colander, rinse with cold water and drain again.
• Place the rice in a large serving bowl and toss with the saffron water.
• Stir in ¼ cup of the olive oil and the vinegar.
• In a large saucepan of boiling salted water, blanch the peas for 1 minutes.
• Drain in a colander, rinse with cold water and drain again.
• In a large nonreactive skillet, heat the remaining 2 tblsps olive oil over high heat until hot but not smoking.
• Add the squid and cook, stirring occasionally, just until opaque throughout, 2-3 minutes.
• Transfer the squid to a bowl with a slotted spoon.
• Add the wine and garlic to the skillet and boil until the liquid is reduced to ½ cup, about 3 minutes.
• Season with coarse sea salt and pepper and let cool.
• Add the squid and its liquid, the peas, tomatoes, basil and thyme to the rice and toss.
• Season with salt and pepper if desired.
• Let stand for at least 20 minutes before serving.
• This salad is best at room temperature.

CALAMARI AND RICE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic; cook and stir until fragrant, about 1 minute.
• Add the squid and continue to cook and stir until toasted.
• Pour in the white wine, stirring to release any bits of food from the bottom of the pan. Simmer for about 10 minutes over medium heat to reduce the liquid.
• Add the rice, water and tomato paste to the saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until rice is tender and the water has been absorbed, adding water if needed.
• Remove from the heat and season with salt and pepper before serving.

FRIED CALAMARI WITH PINK LEMONADE CHILI AND TAMARIND REDUCTION OVER SESAME BLACK RICE

Steps:

• Heat a deep fryer or Dutch oven filled with oil to 375 degrees F. Preheat the oven to 400 degrees F.
• In a small saucepan, combine 1 can frozen lemonade with the tamarind and guajillo and pasilla chiles. Simmer over low heat until reduced, 20 to 30 minutes.
• In another small saucepan, combine the sesame oil, soy sauce and 4 cups water. Bring to a boil over high heat. Add the black rice, cover and return to a boil. Reduce to a simmer and cook until the liquid is absorbed, about 20 minutes.
• In a medium mixing bowl, combine the flour with the cornstarch, ancho chili powder, cayenne, paprika, red pepper flakes, 1 teaspoons salt and 1 teaspoon black pepper. Add the calamari to the bowl and toss to cover every piece in dry batter.
• In batches, fry the calamari until golden brown, about 2 minutes. Remove from the oil and transfer to a paper-towel lined bowl. Season with a sprinkling of salt
• Spread the sesame seeds in an oven-proof skillet and toast in the oven for 10 minutes.
• In a blender, puree the remaining can of lemonade with the basil, vodka and 2 cups water.
• To plate, scoop some black rice onto the center of each plate. Top with some fried calamari. Drizzle some tamarind sauce around the plate and over the calamari. Sprinkle the sesame seeds and some fresh cracked pepper around plate. Add a few drops of the pink lemonade basil cocktail. Drink the rest.