Paprika Calamari Steak Recipes

Steps:

• 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
• 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
• 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

Steps:

• Add enough olive oil to a medium sized frying pan to thinly cover the surface ( a few tablespoons ). Set to a medium heat. Wash calamari steaks under water and pat dry. Wisk egg in a bowl and dip the steaks in the egg wash. Cover the steaks with the Progresso Bread crumbs. Add one steak at a time to the pan and cook until golden brown ( about 3 minutes per side ). Set aside on plate when done. Repeat. If serving as an appetizer, cut the steaks into bite size pieces. Lemon, wine, butter sauce: ================== In the same pan, add the almonds and toast them for about 1 minute. Add butter. When the butter has melted and begins to bubble add the wine. Add the juice from 1/3 of a lemon. Add salt and pepper to taste. Let the sauce simmer for about a minute. It should reduce by about 1/2. Pour sauce over calamari.

Steps:

• Rinse the squid steaks. You can also score them with a knife on the diagonals crossing but not cutting all the way through the flesh. Sprinkle ground paprika on both sides, the dredge in flour and/or panko if desired. Shake off excess flour. Saute about 3 minutes per side in your favorite type of heated oil. Don't over-cook. Flip and saute the other side. Add to dinner plate and squeeze your favorite type of citrus juice on and add salt and pepper if desired. Simple and healthful. ENJOY!

Steps:

• In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
• In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
• In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
• Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.