CAJUN CALAMARI
I doubled the recipe here and I show you how to clean and prepare fresh calamari. Remember, never fry squid over 2 minutes. I used a Cajun seasoning in this video made by Frog Bone Cajun Sauces, to give it a Cajun kick, and it is delicious!
Provided by Smoky Ribs BBQ
Categories Low-Carb Pescatarian Weekend Project Egg-Free Soy-Free Game Day 4th of July Father's Day Entertaining Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Time 2h
Yield 4
Number Of Ingredients 6
Steps:
- Rinse the Calamari (1 pound). Cut off the tentacles to the same length.
- Pull all the innards out. Just reach up the body and pull it straight out.
- Pull out the squid quill. Reach in and make sure you got all the innards out.
- The wings are edible but are on the chewy tough side, so pull them right off.
- Peel the squid skin off.
- The tentacles are a delicacy, so cut right in front of the eyes and push the beak through the other side. Wash the prepared calamari one more time.
- Take the open end of the squid, cut off the uneven ends, and discard. Cut the squid into quarter-inch rings. Discard the tip. As you slice, make sure none of the quill broke off by feeling through the squid.
- In a large mixing bowl, combine Buttermilk (1 cup) and Cajun Seasoning (2 tablespoon).
- Add the cleaned squid rings to the mixture and mix until the rings are thoroughly coated. Marinate for 1 to 2 hours.
- In a large mixing bowl, mix Corn Masa Flour (1/2 cup) or All-Purpose Flour (1/2 cup) and Cajun Seasoning (4 tablespoon).
- Heat deep fryer with Grapeseed Oil (as needed) to 375 degrees F (190 degrees C). Coat marinated squid in flour mixture. Shake off the excess and add to deep fryer basket.
- Slowly lower the basket into the fryer and fry for a minute to a minute and a half. Transfer to a paper towel lined plate. Finish off all the squid.
- Serve with some lemon wedges and your favorite dipping sauce like aioli or tartar sauce.
Nutrition Facts : Calories 47 calories, Protein 3.7 g, Fat 0.9 g, Carbohydrate 6.5 g, Fiber 0.3 g, Sugar 0.8 g, Sodium 789.9 mg, SaturatedFat 0.4 g, TransFat 0 g, Cholesterol 66.9 mg, UnsaturatedFat 0.3 g
EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE
Easy skillet calamari recipe, cooked in a light garlic lime sauce finished fresh dill. Great for dinner or as a warm appetizer, see serving suggestions.
Provided by Suzy Karadsheh
Categories Entree
Time 11m
Number Of Ingredients 9
Steps:
- In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
- Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
- Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)
Nutrition Facts : Calories 282 calories, Sugar 0.5 g, Sodium 52.4 mg, Fat 18.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1 g, Protein 18.5 g, Cholesterol 272.3 mg
CALAMARES A LA VINAGRETA (CALAMARI IN VINAIGRETTE)
A very light and elegant salad. Serve with crusty french bread and wine for a Mediterranean feast! Also popularly served as an appetizer or "tapa."
Provided by canarygirl
Categories Squid
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Finely dice onion, tomato and peppers.
- Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
- Toss all ingredients in a bowl and chill for an hour before serving.
- For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
- Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.
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