Best Calamari With Vermicelli Lemon And Herbs Recipes

CRISP FIVE-SPICE CALAMARI WITH SPICY CITRUS NOODLES

Crisp Five-Spice Calamari with Spicy Citrus Noodles image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 20

Ingredients

8 ounces bean thread noodles (vermicelli)
2 tablespoons peanut or toasted sesame oil
1 to 2 tablespoons Sriracha chili sauce
1 tablespoon finely grated peeled fresh ginger
1 tablespoon honey
1 tablespoon light brown sugar
Juice of 1 large pink grapefruit
1 serrano chile, sliced into thin rings
Juice of 1/2 lemon
1 teaspoon Chinese five-spice powder
1 teaspoon sea salt
1 teaspoon ground white pepper
2 heaping tablespoons potato starch
3 large yolks, beaten
3 cups vegetable oil
1 pound fresh squid tubes, cleaned and sliced into rings
Small handful fresh Thai basil stems
Small handful fresh cilantro stems
Small handful fresh mint stems
Lime wedges, for serving

Steps:

For the noodles and dressing: Bring a large pot of water to a boil. Put the noodles in a large bowl and pour boiling water over them to cover. Let stand for 4 minutes, and then drain in a colander, rinse with cold water, shake well, and transfer to a bowl. Drizzle the oil on top, toss well to coat, and set aside.
Stir together the chili sauce, ginger, honey, sugar, grapefruit juice and lemon juice until well combined. Stir in the chiles and set aside.
For the calamari: Stir together the five-spice powder, salt and white pepper in a small bowl and set aside. Whisk together the potato starch and yolks in a medium bowl. If the batter is too thick to pour from a spoon, add water a few teaspoons at a time until thinned.
Pour the oil into a wok and warm to 350 degrees F over high heat (a cube of bread will turn golden and float to the surface within 10 to 15 seconds when ready). Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle the spice mix over while hot.
To serve, divide the noodles among 4 shallow bowls. Drizzle two-thirds of the dressing evenly over the noodles, top each with calamari, and then drizzle the remaining dressing on top. Mix together the Thai basil, cilantro and mint stems, divide into 4 bundles and garnish each bowl with 1 herb bundle and lime wedges, for squeezing at the table.

GRILLED CALAMARI

Grilled Calamari image

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 appetizer servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (1 small lemon)
1/2 teaspoon coarse salt
1 clove garlic, thinly sliced
2 sprigs fresh oregano, or 1/2 teaspoon dried
1 pound fresh squid, cleaned, rinsed, and well dried
Freshly ground black pepper

Steps:

In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.