_ Calamari Octopus And Conch Recipes

CALAMARI, SCUNGILI AND SHRIMP SALAD

Provided by Food Network

Categories main-dish

Yield 8 to 10 servings

Number Of Ingredients 11

Calamari, Scungili and Shrimp Salad image

Steps:

In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.

Ingredients

1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings
1 pound shrimp, shelled and deveined
3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry
1 1/2 cups minced celery
4 large cloves garlic, minced fine, or to taste
1 cup pitted and halved black olives
1 cup green olives with pimento, halved
Salt and pepper
1/3 to 1/2 cup fresh lemon juice
1/2 cup olive oil
1/3 cup minced fresh parsley leaves

BUTTERMILK-BATTERED CALAMARI

This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping.

Provided by Senushi

Categories Appetizers and Snacks Seafood

Time 15m

Yield 6

Number Of Ingredients 7

Buttermilk-Battered Calamari image

Steps:

Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.4 g, Cholesterol 1.6 mg, Fat 8.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 1.2 g, Sodium 624.9 mg, Sugar 2 g

Ingredients

2 cups vegetable oil for frying
1 cup buttermilk
1 cup all-purpose flour
½ tablespoon salt
½ tablespoon ground black pepper
1 teaspoon dried oregano
1 pound squid, cleaned and cut into 1/2 inch rings

SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD

Living by Boston's waterfront, we always had access to the freshest seafood. We were within walking distance of the docks where fishing boats loaded their catch into a large processing warehouse. Fish were hand cleaned, fileted and sorted. Most were destined for distribution to restaurants and markets. Limited days and times were opened to the public. Locally at the corner of Salem and Cross Streets was Giuffre's Fish Market. It was a well-known Boston treasure featuring a huge selection of the freshest seafood anywhere. Squid was almost a throw away species, often used for bait. Being Italian, we knew how special they were. Competition kept prices low but once the general population was exposed to fried calamari and other squid specialties, prices skyrocketed. The availability of squid already cleaned also increased demand and costs. Baby octopus was available in the North End but seldom seen in traditional grocery store chains outside. Today's pricing also suggests demand is still limited. My local gourmet grocery store sold the pound of baby octopus in the picture below for almost half the price of the squid they displayed. Squid and octopus's salads were almost always in our refrigerator, available for lunch, snacks, or even as a main course with hunks of artesian bread. Please make this dish a day ahead. Sitting overnight, garlic mellows and flavors merge. Don't get me wrong, it's terrific when first made but even better with time. You can also add a little more lemon and can adjust salt. Serve with a spoon. Every mouthful is best with an ample puddle of dressing. Squid submerged in boiling water cooks quickly. Smaller 3" to 5" squid tubes cut into rings takes about a minute, larger and thicker, perhaps a minute and a half. If steaming, about 3 minutes for smaller tubes. Squid is cooked when rings just begin to firm. Anything more, they will become tough and rubbery. Although octopus is thicker, they seem to cook even quicker before becoming tougher. Some use a dipping technique, plunging raw octopus in and out of a pan of boiling water to ensure they don't overcook.

Provided by Peter Steriti

Categories Octopus

Time 35m

Yield 1 lb., 6 serving(s)

Number Of Ingredients 6

Squid (Calamari) Salad and Octopus (Polipo) Salad image

Steps:

For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.

Ingredients

1 lb cleaned squid, preferably tubes and tentacles or 1 lb cleaned baby octopus
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup coarsely chopped parsley
2 larger garlic cloves, finely chopped
1/4 teaspoon salt