posted by Ann 08-11-98 5:00 PM
Breaded Calmari:
First make seasoned bread crumbs (mix bread crumbs, minced garlic and parsley, romano or parmesan cheese, salt and pepper). Dip squid in olive oil. Roll in bread crumbs. Put a toothpick on the rolled up squid. Barbeque or bake till done. Eat plain or with pasta sauce.
Marinated Calmari:
First steam squid until cooked (less than a minute). Marinade cooked squid in vinegar, oil, parmesan cheese, parsley, chopped onion, and fresh garlic. Over night is best but can eat immediately.
Try stuffed squid - clean the squid, removing head and tentacles. reserve tentacles. make sure you remove the clear backbone. wash, dry and chop tentacles, mix with finely chopped garlic, fresh parsley, bread crumbs and olive oil to moisten. stuff mixture into squid, but leave room because they will expand. secure each end closed with toothpicks. sauté in a little olive oil. add some white wine and some finely chopped tomatoes. cook till tender.
Italian Stuffed Squid
1 # whole squid tube, 5-8", cleaned
1/2 # hot Italian sausage, crumbled
1 red bell pepper, diced
1 a medium onion, diced
6 cloves garlic, minced (or to taste)
1 t olive oil (not extra virgin)
4 c tomato sauce(your favorite recipe)
1 c red wine
In a very hot sauté pan add olive oil, onions, then garlic, and bell pepper. When onions are translucent add Italian sausage. Cook until well browned. Drain off excess fat and add 1 c tomato sauce. Heat through.
Stuff squid tubes with sausage mixture. Place in baking dish and cover with remaining tomato sauce and red wine. Bake at 375 F at least 1 hr to make sure the squid will be tender.
Calamari in Red Chili Sauce
2 lb. squid
1 Tbsp white vinegar
5 macadamia kernels (or candlenuts if available)
6 lge red chilies, seeded and chopped.
6 shallots
1 slice terasi or balachan
2 tsp. ground ginger
pinch ground cumin
pinch turmeric
pinch powdered lemon grass
2 tsp. oil
3T tamarind water
1 tsp. brown sugar
salt
1/2 cup water
Clean and skin squid. Discard ink sac and head. Chop tentacles into 1/2 inch lengths, cut up squid body into 1/2 inch squares. Rinse all squid pieces in vinegar mixed with 1 pint water. Drain.
Put nuts shallots, terasi, and chilies in food processor and blend to a smooth paste. Add ginger, cumin turmeric and lemon grass.
Saute paste in oil 2 min. in heated oil. Add the squid and tamarind water and simmer a further three min. Add sugar, salt to taste and water and bring back to a simmer for no more than two more minutes.
Serve with rice.
Note:Terasi or balachan is a dark colored paste made from dried shrimps, used extensively in Indonesia and Malaysia. It has a most unpleasant smell, but don't let the smell put you of, it is a wonderful condiment. Tamarind water is made by breaking a piece of tamarind from the block and putting it in a little water, squeezing so the water becomes thick and brown, or you can often buy it from Asian groceries in a jar, your block of balachan will also be found at an Asian grocers.
Stuffed Calamari Spanish Style
4 Small squid
4 oz smoked ham
3 ripe tomatoes, peeled seeded and chopped
1 carrot, finely chopped
2 T olive oil
1 lg. onion, chopped
2 cloves garlic, crushed
1 tsp. chopped parsley
1 egg, lightly beaten1/2 cup dry white wine
2 sprigs fresh thyme
Clean and skin squid, wash out interior of the body, (tube), Chop tentacles and mix with ham and tomatoes.
Heat olive oil and saute onion, carrot and garlic until soft and onion is translucent. Add to ham and tomato mixture and mix in parsley and egg. Season to taste.
Spoon mixture into squid tubes and secure open end with a toothpick. Place in a buttered casserole, pour over wine and add thyme sprigs, cover and bake in a moderate oven around 45 minutes.