For starters if you love calamari and plan to cook it regularly buy yourself a fry daddy deep fryer. The cost is around $18.00 at Wallmart. It is a small easy to use (just plug it in) fryer. When you are done just unplug it let it cool and put it away no mess and no guessing how hot the oil is.
If you are using a stove heat oil to 350. Clean the squid and freeze it then defrost for a short time in warm water. The freezing tenderizes the squid - no more chewy calamari! Cut the body into 1/4 inch strips. Mix one cup flour with 1/2 cup corn meal add spices to your taste. I like to buy a Cajun fish coating from the store made by Mc Cormic called
Fry Easy add 1/2 cup corn meal to it. I like my calamari somewhat spicy. Shake the calamari strips and tentacles in the mix and fry for a minute to a minute and a half (light brown color).That's all you do, easy and delicious!
Indian Squid Curry
1 lb squid (cleaned)
1 tomato ( wedges)
1 can coconut milk (5.6 oz.)
4 hard-boiled eggs (shell off)
4 tablespoons fish curry powder
1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds)
1 sprig curry leaves (no stem)
2 cups water
2 tablespoons cooking oil
4 shallots (sliced thinly)
1 tablespoon chili oil
Salt to taste
Clean the squid and set aside. Heat up a pot with the cooking oil and saute the shallots. As soon as you smell the shallots add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges. Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid). Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes. Add the squid back in and quick boil for 1-2 minutes . Add chili oil and salt to taste. Serve hot with steamed rice.
1/2 large onion
• 2 red bell peppers
• 1 yellow or red bell pepper
• 3 tablespoons sesame seeds
• 2 garlic cloves
• 6 cherry tomatoes
• 1 pound small squid cleaned
• 4 tablespoons peanut oil
• 1/4 cup soy sauce
• 2 teaspoons Asian sesame oil
Toast sesame seeds until golden brown. Cut an onion half lengthwise into thin slices. Mince garlic. Cut bell peppers into 1-inch pieces or thin slices.Quarter tomatoes. Seed quarters and halve lengthwise. Cut flaps and tentacles from squid . Cut body into 1/4-inch-thick strips and crosswise into 1/4-inch-thick rings. Halve tentacles and wings lengthwise if large. Dry squid with paper towels and season with salt and pepper.
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, stir in wok or skillet to coat evenly, and heat until oil is hot but not smoking. Add onion and stir-fry until softened. Add peppers and stir-fry until crisp but tender. Add garlic,tomatoes, soy sauce, and vinegar and simmer, stirring for about 1 minute. Move mixture to a large bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of squid , about 30 seconds, and move to bowl of vegetables. Add remaining tablespoon peanut oil and stir-fry remaining squid, transferring to bowl. Return squid-vegetable mixture to wok or skillet and stir-fry until heated. Season stir-fry with salt and pepper and stir in sesame oil.
Serve stir-fry over rice, sprinkled with sesame seeds.
2 anchovy fillets
1 clove garlic, finely chopped
2 eschallots, finely chopped
1/2 cup sourdough breadcrumbs
1 tsp finely grated lemon rind, plus 1 tbs juice
1-2 tbs coarsely chopped fresh parsley
¼ cup olive oil, plus extra oil to drizzle
Green beans, blanched and refreshed in cold water
1 vine-ripened tomato, blanched, peeled, seeded, and diced
2 tbs sherry vinegar
5 oz marinated kalamata olives, bruised and pitted
1. Cut tentacles into 2 inch lengths.
2. Heat half the olive oil in a frying pan, cook anchovy, garlic and ecshallots until soft. Add tentacles and cook until opaque and just cooked.
3. Meanwhile, combine tomatoes, beans, olives, ½ tablespoon oil and vinegar in a bowl, season to taste.
4. Combine tentacle mixture in a bowl with lemon, parsley and breadcrumbs.
5. Spoon tentacle mixture into the squid hoods, leaving 1cm at the top to secure with a toothpick, drizzle with a little extra oil. Heat grillpan,cook squid, turning until golden and squid is just cooked through. Slice squid.
6. Divide salad among plates and top with squid, spoon over any remaining dressing to serve.