Best Roasted Calamari With Garlic New Potatoes And Chickpeas Recipes

Charred Calamari with Roasted Garlic Broth image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/2 cup peeled garlic cloves
1 pound angel hair pasta
Cooking spray
1 pound calamari, cleaned
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons freshly chopped parsley leaves

Steps:

Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until golden brown and tender. Set aside.
Cook angel hair according to package directions.
Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
Season both sides of calamari with salt, black pepper and oregano. Place calamari on hot pan and cook 2 to 3 minutes per side, until browned.
In a blender, combine chicken broth and roasted garlic. Puree until blended. Transfer mixture to a saucepan and set pan over medium heat. Slice calamari into rings and add to simmering broth. Dissolve cornstarch in 1 tablespoon water and add to pan. Simmer 2 minutes, until sauce thickens. Drain pasta and transfer to a serving platter. Top with calamari and sauce. Sprinkle parsley over top just before serving.

Stewed Chickpeas and Calamari image

Provided by Tyler Florence

Categories appetizer

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound dried chickpeas
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
3 cloves garlic, chopped
1 small red chile, chopped
6 sprigs fresh thyme
2 fresh bay leaves
1 tablespoon sweet paprika
1 teaspoon whole cumin seed
1 (28-ounce) can whole, peeled tomatoes
1 cup water
2 red bell peppers, roasted, peeled and chopped
1 pound calamari, cleaned and cut into rings

Steps:

Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches. Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour. Drain the chickpeas and return them to the pot. Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil. Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours. Drain and set aside.
Clean out the pot and put it back on the stove over medium-high heat. Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes. Add the paprika and cumin and cook for 1 minute. Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water. Add the chickpeas, roasted peppers, and calamari and season with salt and pepper. Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours. Serve in small dishes with a drizzle of olive oil.

Spicy 3-Minute Calamari image

Provided by Mario Batali

Time 8m

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons pine nuts
2 tablespoons currants
1/4 cup caperberries
4 garlic cloves, thinly sliced
1 tablespoon hot red-pepper flakes
1 cup basic tomato sauce
1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
8 scallions, thinly sliced (reserve some for garnish)
Kosher salt and freshly ground black pepper.

Steps:

Heat 1/4 cup oil in a large sauté pan until just smoking. Sauté the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes. Add the tomato sauce, and bring to a simmer. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions, and season with salt and pepper. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.