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Calamari

Old 03-09-2019, 06:15 AM
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Default Calamari

My wife and I love it and always order it if it's on the menu at a restaurant. We've eaten it at restaurants from the east coast to the west coast and Hawaii. I just haven't had much success cooking it. Any suggestions, good recipes?
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Old 03-09-2019, 02:10 PM
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Recipe options are practically endless, as calamari takes on most flavors well. Scampi, pesto, tomato, fried, chowder, Mediterranean style, etc. They're all good if cooked right.

And cooking is the key. Either hot and fast like 30 seconds to 2 minutes (break out the wok), or slow and low like a braise for 30 minutes or longer. Anything in between and you get rubber bands.
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Old 03-09-2019, 03:05 PM
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Always been a fan of stuffing it and grilling it.
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Old 03-09-2019, 05:34 PM
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Cook in like razor clams. Dust with seasoned flour and into hot oil for 30 seconds, flip for another 30 seconds and you are done. More than that it is tough and tastes treeible.
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Old 03-12-2019, 05:00 PM
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Routeed Calamari

Clean calamari and slice into rings. Put rings and tentacles in a heavy pot with a little water to boil until almost tender and no more water in pot. Add a chopped onion, Tony’s Chacherie’s and 4 tablespoons of salted butter and cook till tender. Eat over rice.
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Old 03-13-2019, 05:05 PM
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Originally Posted by dons2346 View Post
Cook in like razor clams. Dust with seasoned flour and into hot oil for 30 seconds, flip for another 30 seconds and you are done. More than that it is tough and tastes treeible.
This. Don't over think it. Hot and fast or it could end up like chewing rubber.
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Old 03-13-2019, 05:07 PM
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Originally Posted by savedbygrace6868 View Post
Routeed Calamari

Clean calamari and slice into rings. Put rings and tentacles in a heavy pot with a little water to boil until almost tender and no more water in pot. Add a chopped onion, Tony’s Chacherie’s and 4 tablespoons of salted butter and cook till tender. Eat over rice.
Never heard of this, may need to give it a go, thank you.
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Old 03-14-2019, 09:28 AM
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Originally Posted by dons2346 View Post
Cook in like razor clams. Dust with seasoned flour and into hot oil for 30 seconds, flip for another 30 seconds and you are done. More than that it is tough and tastes treeible.
Originally Posted by Mark Y View Post
This. Don't over think it. Hot and fast or it could end up like chewing rubber.
You seem to be referring to pan-frying, how about deep frying or sauteing? What would be best? I'm just trying to duplicate a plate of it we had at a restaurant in downtown Seattle a couple of years ago. Absolutely the best we've ever eaten, I just can't remember the name of the restaurant.
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Old 03-17-2019, 04:19 PM
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Calamari rings are typically deep fried quickly and simply served with a cocktail dip and some hot pepper slices , or deep fried then tossed with an olive oil sauté with pepper rings, or calamari olives or both. The latter is my favorite. The coating gets a little gooey with the olive oil, a little punch from the hot peppers and the olives are good as well.
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Old 03-18-2019, 03:44 AM
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Calamari rings are nice and fried
I love calamari just simple with salt and pepper and a nice glass of wine
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Old 03-18-2019, 04:32 AM
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Originally Posted by BACKTOTHESEA View Post
Calamari rings are typically deep fried quickly and simply served with a cocktail dip and some hot pepper slices , or deep fried then tossed with an olive oil sauté with pepper rings, or calamari olives or both. The latter is my favorite. The coating gets a little gooey with the olive oil, a little punch from the hot peppers and the olives are good as well.
This might just be the ticket. Ones we've liked the best always have the pepper rings and Kalamata olives (which are my favorite olive), but I haven't tried tossing the calamari with sauteed peppers and olives.*
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Old 03-18-2019, 04:46 AM
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Restaurants here serve the deep fried tossed in a mixture of sweet Thai chili sauce, mayo and Sriracha sauce. Also known as Bang Bang sauce.
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Old 03-22-2019, 12:26 PM
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Originally Posted by TorFed View Post
Always been a fan of stuffing it and grilling it.
What do use for stuffing?
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Old 03-29-2019, 08:09 AM
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I was in the UK last week and had an interest8ng calamari appetizer. They cleaned and evenly sliced the tubes into spaghetti and sautéed them in choirico, some oil and herbs. Very nice Portuguese style dish that you ate like spaghetti. Most of the flavoring was from the sausage itself.
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Old 03-29-2019, 09:40 AM
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When they come into NY in the spring, love making panko fried calamri. Cook them fast in hott oil until crispy.

The best thing i do with squid. Hollow out the whole tubes using a dowl turn them inside out. Create a stuffing mixture of minced squid, lump crab-meat, minced shrimp (half cooked) sauteed onion, breadcrumbs and throw some mozz cheese in it with a little bit of pepper. Then mix it all up and stuff the squid. Lay in a pan with the bottom coated with your favorite tomato / Italian sauce. Once all the stuff squid is in the pan, coat more with sauce and lay some fresh mozz on top. Bake for 30 minutes at 350-375. Let site for 5 minutes and feast time!!!!
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Old 04-08-2019, 10:17 PM
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You usually have my heart if you make any dish with beans on toast in it
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Old 04-25-2019, 03:42 AM
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They should be ice cold before frying them.
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Old 05-03-2019, 06:51 PM
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Originally Posted by BACKTOTHESEA View Post
I was in the UK last week and had an interest8ng calamari appetizer. They cleaned and evenly sliced the tubes into spaghetti and sautéed them in choirico, some oil and herbs. Very nice Portuguese style dish that you ate like spaghetti. Most of the flavoring was from the sausage itself.
I am Italian and when I went up nawth when I was young there was squid in the sauce*
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