Best Charred Calamari With Roasted Garlic Broth Recipes

GARLIC BROTH

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.

PAN-SEARED CALAMARI WITH SPICY MARINARA OVER LINGUINE

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.

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS

Steps:

• For the coconut shrimp:
• In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
• Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
• For the garlic coulis:
• In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
• Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

ROTELLE WITH ROASTED CORN, BRAISED ZUCCHINI, ROASTED GARLIC, OREGANO AND FETA

Steps:

• Preheat oven to 400 degrees F.
• Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day.
• Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.
• Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

ROASTED CALAMARI WITH GARLIC, NEW POTATOES, AND CHICKPEAS

Steps:

• Put potatoes into a saucepan, and cover with water by about 1 inch. Bring to a boil, and add 1 teaspoon salt. Cook potatoes until just tender, about 15 minutes. Drain, and let cool.
• Preheat oven to 400 degrees. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut in half crosswise, or into thirds if large. (Leave tentacles whole, or halve if large.)
• Toss together calamari, chickpeas, potatoes, olives, half the oregano, the garlic, cumin, paprika, salt, pepper, and 3 tablespoons oil in a shallow 13-by-9-inch baking dish. Add water and lemon juice. Cover with parchment and then foil, and cut about six vents. Bake 30 minutes.
• Meanwhile, toss bread, 1/2 teaspoon salt, a pinch of pepper, and remaining oregano and 3 tablespoons oil.
• Uncover baking dish, and sprinkle with bread mixture. Cook, uncovered, until bread is golden brown, about 20 minutes. Sprinkle with oregano, salt, and pepper. Drizzle with oil if desired, and serve with lemon wedges.