Best Calamari In Balsamic Reduction Recipes

CALAMARI WITH HOT PEPPERS

Steps:

• Slice your squid into ¼" rings. Place onto a rimmed baking sheet lined with paper towel and cover with additional paper towel. Place in fridge for 1 hour to dry.
• Preheat your oil to 365ºF
• In a large bowl, mix together the ingredients for the breading (cornstarch, flour, cornmeal, salt, and pepper) and set aside. Pour the buttermilk into a medium bowl.
• Place the butter into a large frying pan and melt over medium heat. Add the garlic, and simmer over medium/low heat for about five minutes. Don't let the garlic brown, you just want it to soften and flavor the butter. Add the pepper slices and cook for two minutes over medium/high. Turn down to low to keep warm.
• Add the dried squid rings and the jalapenos (if using) to the buttermilk. Make sure all the pieces are well coated.
• Working in batches (this amount should take two), use a large slotted spoon or strainer to transfer half of the squid to the flour mixture, making sure to drain off as much buttermilk as possible first. Use your hands to gently toss the squid in the flour, ensuring every piece is covered and none are sticking together.
• Gently shake off the excess flour and carefully place into the hot oil. Fry until golden brown, usually around 50 seconds. Your best bet is to fry one or two pieces first, until you get the timing right. These cook very quickly, and if overcooked become extremely rubbery. Transfer the cooked calamari to a paper towel lined cooling rack set over a rimmed baking sheet. Let the oil come back up to temperature, then repeat with remaining batch(s).
• When all the calamari has been fried turn the butter and pepper mixture back up to high. Add the calamari and give it two quick tosses to lightly coat (no more than that), then pour the mixture onto a plate to serve immediately.

CALAMARI IN BALSAMIC REDUCTION

Steps:

• Bring a saucepan 3/4 full of water to a boil.
• Add the squid and cook until just firm (about 2-3 minutes)-do not overcook.
• Drain and rinse immediately under cold running water.
• Drain well and set aside.
• In a saucepan over low heat, simmer the balsamic vinegar (stirring occasionally) until it becomes thick and syrupy.
• It should reduce to about 1/2 cup or maybe less.
• Toss the calamari with the balsamic reduction and serve warm.

FRIED CALAMARI WITH REMOULADE SAUCE DRIZZLED WITH BALSAMIC SYRUP

Steps:

• Heat balsamic till reduced to a syrup.
• Set aside.
• Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
• Heat the oil in a large skillet.
• When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
• Drain on paper towels.
• Season with salt.
• Place on a platter and drizzle with balsamic syrup.
• Serve with Remoulade Sauce (Recipe #87124).