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Tag: calamari

Cioppino

Cioppino

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Yield: 6 servings
Adapted from Giada De Laurentiis / Food Network

Broth:

  • 3TBS olive oil
  • 1large fennel bulb, thinly sliced
  • 1onion, chopped
  • 3large shallots, chopped
  • 2tsp salt
  • 4large garlic cloves, finely chopped
  • ¾tsp dried crushed red pepper flakes, plus more to taste
  • ¼cup tomato paste
  • 1(28-oz) can diced tomatoes in juice
  • 1½cups dry white wine
  • 5cups fish stock
  • 1bay leaf

Seafood:

  • 1lb manila clams, scrubbed
  • 1lb mussels, scrubbed, de-bearded
  • 1lb uncooked large shrimp, peeled and de-veined
  • 1½lb assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
  • ½lb calamari, cleaned
  • ½lb sea scallops, abductor removed

Broth: Heat the oil in a very large pot over medium heat.

Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.

Add the garlic and ¾ tsp of red pepper flakes, and sauté 2 minutes.

Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Seafood: Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.

Add the calamari, scallops, shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Calamari Fritti

Calamari Fritti

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Yield: 4 to 6 servings

Adapted from: Tyler Florence / Food Network

Circa 2008:  I’ve made this a few times and it comes out great.  It’s simple, tasty and just like you get in a restaurant.

  • 1lb whole squid, cleaned
  • 1cup milk
  • 1large egg
  • 6fresh basil leaves, chopped
  • canola oil, for frying
  • 2cups all-purpose flour
  • 2tsp paprika
  • sea salt and freshly ground black pepper
  • lemon wedges, for serving
  • smoked jalapeno aioli, for dipping, recipe follows
  • tomato-basil sauce, for dipping, recipe follows


Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.

Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375°F. Mix the flour and paprika in a pie dish or plate; season generously with salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Using a spider or slotted spoon, transfer the fried calamari to paper towels to drain. Season with salt. Serve immediately with lemon wedges and dipping sauces.

Smoked Jalapeno Aioli

Yield: 1 cup
  • 1cup mayonnaise
  • 1-2canned chipotle chile in adobo
  • 1garlic clove, coarsely chopped
  • ½lemon, juiced
  • 1TBS chopped flat-leaf parsley
  • pinch salt

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.

Tomato-Basil Sauce

Yield: 1 cup
  • 3TBS extra-virgin olive oil 2 garlic cloves, minced
  • 4fresh basil leaves, hand-torn
  • 1(16-oz) can crushed tomatoes
  • pinch sugar

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.