Versatile Recipes for Calamari and Squid: From Stir-Fries to Pastas
About Calamari and Squid
Calamari, the tender ring-shaped part of the squid, and squid, which includes the whole body, tentacles, and tubes, are common ingredients in many dishes around the world. Their sweet taste and versatility make them excellent choices in both simple and complex recipes. In this article, we explore some traditional and creative ways to prepare these seafood delicacies.Simple Everyday Stir-Fry with Calamari
A Sicilian-inspired recipe, this dish is easy to make and perfect for a weeknight meal. It combines fresh calamari with a variety of vegetables to create a delicious stir-fry.Ingredients: 2 pounds of fresh calamari, eviscerated and deboned, with beak and skin removed Small strips of calamari and small tentacles 1 medium onion, sliced 2 fillets of anchovy, in oil or de-salted 1 glass of white wine 1 pound of shelled peas, fresh or frozen Pinch of ground black peppercorns 1 tablespoon of minced parsley Italian or French bread slices, toasted
Instructions: In a large skillet, sauté the sliced onion in olive oil over medium heat to avoid burning. Add the fillets of anchovy and dissolve them in the simmering oil. Once the onion is translucent, add the calamari, stirring well until they turn translucent. Deglaze with a glass of white wine, let the liquid reduce a bit. Cover the skillet and simmer over low heat for half an hour, until the calamari starts to tenderize. Finally, add the peas and let them cook until the calamari is thoroughly tender. Season to taste with salt, black pepper, and parsley. Serve immediately with toasted Italian or French bread slices. Leftovers are excellent for seasoning pasta the following day.
This simple recipe can be adapted by using artichokes or small zucchinis instead of the peas, making it versatile and enjoyable.
Calamari with Garlic Sauce and Squid Ink
For a more sophisticated dish, consider preparing a delicately spiced garlic-based sauce infused with squid ink and anchovy. This dish pairs wonderfully with pasta like fettuccine.Ingredients: Calamari, freshly prepared Garlic, minced Squid ink for coloring the sauce 2-3 fillets of anchovy Fettuccine or any preferred pasta
Instructions: Cook the fettuccine according to package instructions, reserving some pasta water. In a saucepan, cook minced garlic in olive oil until fragrant, without burning. Add squid ink to the saucepan and stir until well combined. Remove the anchovy fillets from their oil or de-salt them if necessary, then add them to the saucepan. Add the calamari and cook until it becomes tender, adding a little reserved pasta water if needed. Season with salt as needed and serve the calamari-studded sauce over the cooked pasta.
This dish not only showcases the rich flavors of calamari but also enhances the color with squid ink, making for a visually appealing and delicious meal.
Baked Stuffed Squid Tubes
Creating stuffed squid tubes is another delightful way to use squid bodies. You can fill them with a variety of ingredients, such as crab meat or shrimp, and bake them in a flavorful butter or sauce.Ingredients: Squid tubes, cleaned and prepared Crab meat or shrimp, cooked and finely chopped Breadcrumbs Herbs and seasonings (e.g., parsley, paprika, garlic) White wine Butter or olive oil
Instructions: Fold the squid tubes open and prepare a filling using crab meat or shrimp, breadcrumbs, and herbs. Fold the filled tubes closed and secure with toothpicks or kitchen twine. In a pan, cook the stuffed squid tubes in a mixture of butter or olive oil and finely chopped garlic. Simmer over low heat, adding white wine as necessary to prevent burning. Cover and bake until the squid is tender. Serve with black or brown butter.
Stuffed squid tubes are a classic and elegant dish, perfect for special occasions orwhen you want to impress your guests with a unique seafood preparation.