Best Calamari And Saffron Rice Salad Recipes

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WINE-BRAISED CALAMARI WITH VEGETABLES



Wine-Braised Calamari With Vegetables image

With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.

Provided by David Tanis

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved and sliced into 1/4-inch-thick half-moons
2 cloves garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
Pinch crushed red pepper flakes
Pinch saffron threads (optional)
1 1/2 pounds cleaned squid, tentacles left whole and bodies cut into 1-inch slices (small squid may be left whole)
Salt and pepper
1 cup white wine
2 cups hot chicken broth
4 to 6 carrots (about 1/2 pound), peeled and cut in bite-size chunks
2 medium or 3 small turnips, peeled and cut in wedges
2 small or 1 large leeks, white and pale green parts only, finely diced
1 cup green peas (frozen are fine)
2 tablespoons finely chopped parsley
1 tablespoon finely snipped chives

Steps:

  • In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
  • Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
  • Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
  • Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
  • Add leeks and peas and cook 5 minutes more.
  • Serve in wide soup bowls. Garnish with chopped parsley and chives.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 902 milligrams, Sugar 8 grams

SPICY CALAMARI WITH FREGOLA



Spicy Calamari With Fregola image

In Sardinia, rustic saucy fish stews are commonly served with fregola, simmered golden nuggets of toasted semolina, hearty and satisfying. A relative of couscous, fregola arrived by ship from nearby Tunisia, became popular and melded into the local cuisine long ago. The little round pellets are the size of a peppercorn, or a bit larger. When cooked, they have a pleasant, slightly chewy texture. Traditionally, fregola is used in vegetable soups as a way to add substance; prepared like a juicy risotto with the concentrated flavor of clams or other shellfish; or served as part of a room-temperature salad. Most Italian stores in the United States carry it, but you may substitute Israeli-style pearl couscous, which has a similar flavor.

Provided by David Tanis

Categories     dinner, lunch, grains and rice, seafood, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds small to medium calamari, tubes and tentacles cleaned, cut into 1/2-inch pieces
Salt and pepper
Extra-virgin olive oil
1/2 teaspoon crushed red pepper
4 anchovy fillets, roughly chopped
4 small garlic cloves, minced
1 large onion, diced (about 1 1/2 cups)
1/8 teaspoon crumbled saffron
1/2 cup dry white wine
1 cup diced canned tomato
3/4 cup chicken broth or water
1 cup fregola sarda (add 1/2 cup for heartier appetites)
12 basil leaves
Pinch of dried oregano

Steps:

  • Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
  • Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
  • Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
  • Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
  • Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
  • Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 4 grams

SAFFRON RICE SALAD



Saffron Rice Salad image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons olive oil, plus more for dressing
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups long grain white rice
4 cups water
1 large pinch saffron threads
Salt and freshly ground pepper
8 spears asparagus, grilled and cut into 1/2-inch pieces
1 red pepper, fire roasted and diced
1 yellow pepper, fire roasted and diced
3/4 cup salt cured olives, pitted and chopped
1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves
Extra-virgin olive oil, for drizzling
2 tablespoons aged Sherry vinegar

Steps:

  • Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
  • Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
  • Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.

CALAMARI SALAD



Calamari Salad image

Provided by Florence Fabricant

Categories     quick, salads and dressings

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds squid, cleaned
1/2 cup extra-virgin olive oil
4 tablespoons white wine vinegar
Juice of 2 lemons
2 large garlic cloves, minced
1 bulb fresh fennel, finely chopped
1/2 cup chopped red onion
6 sun-dried tomatoes in oil, minced
8 black Greek or Italian olives, pitted and chopped
Hot red pepper flakes to taste
Salt to taste

Steps:

  • Bring three quarts of water to a boil, add the squid and boil for three minutes, just until the squid turns opaque and firms up. Drain the squid and rinse it with cold water. Pat it dry on paper towels and slice the bodies into thin rings. Chop the triangular fins and the tentacles. Place the squid in a glass or ceramic bowl.
  • Add the remaining ingredients and stir. Cover and refrigerate for two to three days, then serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 453 milligrams, Sugar 2 grams

CALAMARI AND SAFFRON RICE SALAD



Calamari and Saffron Rice Salad image

If you love calamari, you'll love this delicious, refreshing salad. If you've never tried calamari, this is the recipe for you!

Provided by evelynathens

Categories     Squid

Time 45m

Yield 6 appetizer servings, 4 serving(s)

Number Of Ingredients 15

1 1/2 cups arborio rice or 1 1/2 cups long-grain white rice
1/2 teaspoon saffron thread, crumbled and dissolved in
1/4 cup warm water
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
1/2 lb fresh peas, shelled or 1/2 lb sugar snap pea, strings removed
1 1/2 lbs small squid, cleaned,bodies cut into thin rings and tentacles halved if large
1/4 cup dry white wine
2 cloves garlic, finely diced
coarse sea salt
fresh ground pepper
3 large ripe tomatoes, peeled,seeded and cut into small dice
20 basil leaves, finely chopped
2 sprigs fresh thyme, use leaves only,coarsely chopped

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.

Nutrition Facts : Calories 692.6, Fat 23.6, SaturatedFat 3.6, Cholesterol 396.3, Sodium 87.6, Carbohydrate 79.6, Fiber 7.2, Sugar 7, Protein 36.1

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