Best Spicy Calamari Squid Recipes

SPICY CALAMARI (SQUID)

Spicy Calamari (Squid) image

The squid is marinated in wine and fish sauce to both flavor and tenderize it.

Provided by Skip Davis @Grandpaskip

Number Of Ingredients 16

Ingredients

1 pound(s) cleaned squid
2 tablespoon(s) dry white wine
1/8 teaspoon(s) white pepper
1 tablespoon(s) cornstarch
2 tablespoon(s) asian fish sauce
1 tablespoon(s) soy sauce, dark
1 tablespoon(s) sugar
2 small thai or cayenne peppers, finely chopped (optional)
5 clove(s) garlic, minced
2 tablespoon(s) peanut oil
GARNISHES
- green leaf lettuce
- cucumber slices
- tomato slices
- shredded carrot
- cilantro/coriander leaves

Steps:

Open squid up so it lies flat on cutting board. Slash the mantle/hood of squid diagonally, then cut diagonal slashes in opposite direction. (do cut cut clear through mantle/hood). Now slice squid into 2 inch wide pieces.
Blend all marinade ingredients. Add squid pieces and marinate for 10 minutes.
Heat a large skillet or wok over medium-high heat. Add the oil and drained squid. Saute for 1 to 2 minutes. (Do NOT overcook) Squid pieces will curl when ready.
Garnish with any/all veggies and serve.

SPICY CALAMARI WITH FREGOLA

Spicy Calamari With Fregola image

In Sardinia, rustic saucy fish stews are commonly served with fregola, simmered golden nuggets of toasted semolina, hearty and satisfying. A relative of couscous, fregola arrived by ship from nearby Tunisia, became popular and melded into the local cuisine long ago. The little round pellets are the size of a peppercorn, or a bit larger. When cooked, they have a pleasant, slightly chewy texture. Traditionally, fregola is used in vegetable soups as a way to add substance; prepared like a juicy risotto with the concentrated flavor of clams or other shellfish; or served as part of a room-temperature salad. Most Italian stores in the United States carry it, but you may substitute Israeli-style pearl couscous, which has a similar flavor.

Provided by David Tanis

Categories dinner, lunch, grains and rice, seafood, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 pounds small to medium calamari, tubes and tentacles cleaned, cut into 1/2-inch pieces
Salt and pepper
Extra-virgin olive oil
1/2 teaspoon crushed red pepper
4 anchovy fillets, roughly chopped
4 small garlic cloves, minced
1 large onion, diced (about 1 1/2 cups)
1/8 teaspoon crumbled saffron
1/2 cup dry white wine
1 cup diced canned tomato
3/4 cup chicken broth or water
1 cup fregola sarda (add 1/2 cup for heartier appetites)
12 basil leaves
Pinch of dried oregano

Steps:

Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 4 grams