Best Wine Braised Calamari With Vegetables Recipes

CALAMARI WITH VEGETABLES RECIPE

Steps:

• Preheat your grill and grease with cooking spray.
• Marinate your calamari or squid first. In a large mixing bowl, combine olive oil, garlic, oregano, and lemon or lime juice.
• Season to taste with salt and pepper. Adjust accordingly.
• Add your calamari or squid and toss to combine. Cover, then transfer to a chilled area. Allow to marinate for at least 30 minutes, no more than an hour.
• Prepare a basting mixture for the vegetables by combining half of the olive oil, balsamic vinegar, and oregano in a mixing bowl. Whisk until evenly incorporated.
• Arrange the vegetables neatly on a baking sheet and brush with the remaining olive oil on all sides. Season liberally with salt and pepper.
• Working in batches, grill the vegetables until tender and lightly charred all over, anywhere from 5 to 10 minutes depending on the vegetable. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Baste the vegetables with the prepared mixture on both sides while grilling. Set aside once done, covered in foil.
• Quickly clean your grill, then reheat at its highest setting and grease as necessary.
• Grill the calamari or squid for roughly 2 to 3 minutes per side, or until it turns opaque in color.
• Once grilled, arrange a bed of the grilled vegetables and place your seafood on top. Garnish with parsley and drizzle with balsamic glaze. Serve immediately.

WARM CALAMARI WITH WINTER VEGETABLES

Steps:

• Mix tomatoes, vinegar and 4 tablespoons oil. Season with salt and pepper.
• Bring a couple of quarts of salted water to a boil. Add the brussels sprouts, cook 2 minutes, scoop out with a slotted spoon, drain and transfer to a cutting board. Add the fennel to the water, cook 90 seconds, drain and transfer to a large bowl. Trim away the bottom half-inch of the brussels sprouts. Pull the leaves off what remains of the sprouts until they no longer come off easily. Discard what's left of the sprouts. Add the leaves to the fennel.
• Heat a cast-iron skillet until very hot. Add the remaining oil. When hot, add the calamari, separating the pieces, and cook a couple of minutes. Add the shallot and garlic, lower heat to medium and sauté another minute, until softened. Add the beans, fennel and brussels sprout leaves. Sauté briefly, until everything is warmed through.
• Remove from heat, season with salt and pepper, and transfer to a shallow bowl for serving. Drizzle with the tomato vinaigrette.