(based on the recipe from FoodNetwork.com)
To be honest, this isn't the best recipe for calamari. It was pretty boring, and we think there is a lot that could have been done to make it better. Next time...
Ingredients
- Vegetable oil, for deep-frying
- 1 lb Squid, cleaned with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
- 2 c Flour
- 2 tbsp Dried Parsley
- Salt and freshly ground black pepper
- 2 Lemons, cut into wedges
- 1 c Marinara Sauce, for dipping
Instructions
- Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F.
- Mix the flour, parsley, salt, and pepper in a large bowl.
- Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
- Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
Baby Octopus Salad
(based on the recipe at Epicurious.com)
Ingredients
- 2.5 lbs Baby Octopuses, cleaned, thawed if frozen
- 1 Bay Leaf
- 1/3 c Olive Oil
- 2 tbsp Lemon Juice, fresh
- 1 tsp Sea Salt, coarse
- 1/2 tsp Black Pepper
- 1 tbsp Fresh Oregano, chopped
- 1 lb Mushrooms, sauteed in olive oil and garlic
- 2 tbsp Capers
Instructions
- Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
- Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
- Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.
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