Calamari Noodles With Black Olives And Arugula Recipes

Steps:

• Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel-lined baking sheet along with the tentacles; pat completely dry.
• Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
• Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
• Serve the squid with warm marinara sauce and lemon wedges.

Steps:

• Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.

Steps:

• To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves. Whisk in the olive oil.
• To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the squid and lemon slices in the cornmeal mixture.
• Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt. Repeat with the squid, followed by the lemon slices.
• In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing. Add the Parmesan and toss gently once more. Serve with lemon wedges.

Steps:

• Preheat the oven to 425 degrees.
• Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
• Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.

Steps:

• Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
• Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

Steps:

• Cut each calamari tube into 1/4-inch strips lengthwise. If using the tentacles, cut into segments.
• Coat a large sauté pan generously with olive oil. Add the smashed garlic cloves and red pepper and bring to high heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it-it has fulfilled its garlic destiny!
• Add the potatoes to the garlic-infused oil and bring to medium-high heat; cook until brown on one side, about 5 minutes, then turn and brown the second side. Remove the potatoes from the pan and reserve.
• Add the calamari to the pan and toss it in the hot oil. Season with salt and cook for 1 to 2 minutes, or until it turns opaque. Add the wine and the olives and continue to cook until the wine has reduced by about half, 3 to 5 minutes. Taste and adjust the seasoning if needed.
• While the calamari is cooking, toast or grill the bread until charred on both sides, 3 to 4 minutes total. Rub the bread with the remaining garlic clove and drizzle generously with olive oil.
• Divide the arugula between four serving bowls. Spoon the reserved potatoes, calamari, and the pan juices over the greens. Cut each piece of bread in half on the bias and lay it on top of the calamari; garnish with chives and serve.
• When it comes to cooking with wine-use something you would feel comfy drinking.

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
• Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
• Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates and serve.