Squid (Calamari) Recipes

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Ingredients

2 pounds whole squid

1 cup chopped onion

¼ cup cooking oil

1 6-ounce can tomato paste

¼ cup chopped parsley

1 ½ teaspoons salt

3 cups cubed potatoes

1 quart water

Directions

1. Clean the squid and cut the mantle into ¼-inch strips. Cut the tentacles into 1-inch pieces.
2. Cook the onion in a medium pot in hot oil until tender. Add the squid and cook for 5 minutes.
3. Add the water, tomato paste, parsley, salt, and pepper to taste. Let simmer for 10 minutes.
4. Add the potatoes and cover to simmer for 20 to 30 minutes, or until the potatoes are tender. Stir occasionally.
5. Serve with French bread.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

4 cups calamari (squid cut into ⅓- to ½-inch thick rings)

2 teaspoons flour

¼ cup oil

¾ cup diced tomatoes

1 medium onion

3 cloves of garlic

2 teaspoons butter

1 teaspoon fish sauce

1 tablespoon lemon juice

2 teaspoons ginger

½ teaspoon chili pepper

¼ teaspoon black pepper

¼ teaspoon salt

1 tablespoon fresh parsley

Directions

1. Prepare sauce first. Add tomatoes, onion, garlic, butter, fish sauce, lemon juice, and spices. Simmer and taste periodically.
2. Add oil to the pan and bring to medium heat.
3. Sprinkle calamari with flour and gently place in oil. Gently place each piece into oil and cook until golden brown on both sides. Remove from the pan and place on a wire rack or plate with paper towels. Let them set a minute or two before serving with dipping sauce.

Recipe courtesy of Lyndy Broomfield, culinary student, Chesterfield Technical Center, Richmond, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant.

Ingredients

8 littleneck clams, rinsed of sand

4 large sea scallops, muscle removed

3 ounces calamari (squid) rings

3 ounces monkfish, skinned and cut into bite-size pieces

½ cup large diced tomato

½ cup julienned cucumber

¼ fennel bulb, julienned; reserve a few fronds for garnish

4 basil leaves chiffonade; plus a couple of whole leaves for garnish

1 scallion cut lengthwise into thin slices; reserve the green top for garnish

½ cup extra virgin olive oil

2 garlic cloves, sliced

½ teaspoon sea salt

Black pepper to taste

1 cup water

1 large baguette

Directions

1. Remove crust from the bread and cut it into ½ - inch cubes. Lightly toast bread cubes in a 350 degrees Fahrenheit oven and set aside. You’ll need about ½ cup of toasted bread cubes for the recipe.
2. Heat a large sauté pan. Add olive oil. Season scallops and monkfish with salt and pepper. Sear until browned on the outside, remove from the oil and set aside.
3. Add garlic and brown slightly, then add calamari and toss quickly.
4. Add clams and water, season lightly with salt and pepper. Cover until clams begin to open.
5. Return scallops and monkfish to the pan. Cook covered until all clams open, about 1 minute. You may have to add more water if the clams do not open. Make sure that you have about a ½ cup of liquid left when the dish is finished.
6. Put cut vegetables into a large bowl with basil. Season with salt and pepper, add bread cubes, and toss.
7. Just before serving, toss in the hot seafood and half of the cooking liquid. Portion onto plates, garnish with scallion sprigs and fennel fronds.
8. Pour remaining seafood broth around each plate.

Recipe credit: Chef Jim Weaver, New Jersey chef, 2004 Great American Seafood Cook-off

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