WINE-BRAISED CALAMARI WITH VEGETABLES
With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.
Provided by David Tanis
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
- Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
- Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
- Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
- Add leeks and peas and cook 5 minutes more.
- Serve in wide soup bowls. Garnish with chopped parsley and chives.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 902 milligrams, Sugar 8 grams
WARM CALAMARI WITH WINTER VEGETABLES
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix tomatoes, vinegar and 4 tablespoons oil. Season with salt and pepper.
- Bring a couple of quarts of salted water to a boil. Add the brussels sprouts, cook 2 minutes, scoop out with a slotted spoon, drain and transfer to a cutting board. Add the fennel to the water, cook 90 seconds, drain and transfer to a large bowl. Trim away the bottom half-inch of the brussels sprouts. Pull the leaves off what remains of the sprouts until they no longer come off easily. Discard what's left of the sprouts. Add the leaves to the fennel.
- Heat a cast-iron skillet until very hot. Add the remaining oil. When hot, add the calamari, separating the pieces, and cook a couple of minutes. Add the shallot and garlic, lower heat to medium and sauté another minute, until softened. Add the beans, fennel and brussels sprout leaves. Sauté briefly, until everything is warmed through.
- Remove from heat, season with salt and pepper, and transfer to a shallow bowl for serving. Drizzle with the tomato vinaigrette.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 844 milligrams, Sugar 6 grams
BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS
Steps:
- To make the calamari:
- Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
- To make the sauce:
- Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
- Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
- Deliciouso!
CALAMARI ON PASTA
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
- Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
- Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
- Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.
CALAMARI IN A CREAMY WHITE WINE SAUCE
This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!
Provided by NUKA1
Categories World Cuisine Recipes European Italian
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
- Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 1229.5 calories, Carbohydrate 104.3 g, Cholesterol 417.3 mg, Fat 67.2 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 32.5 g, Sodium 306 mg, Sugar 6.9 g
SQUID INK CALAMARI RECIPE BY TASTY
Take dinner time deep down under the sea with these ink-hued dishes. Start with crispy fried calamari dredged in an activated charcoal batter and served with a garlicky squid ink aioli. Then for the main course, it's homemade squid ink fettuccine in a white wine sauce with plenty of mussels. Finish with a no-bake activated charcoal cheesecake studded with black sesame seeds. The food may be dark, but the flavors are anything but!
Provided by Chris Rosa
Categories Appetizers
Time 55m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the calamari: In a large bowl, toss the calamari with the lemon juice. Let sit for 30 minutes to help tenderize the calamari.
- While the calamari tenderizes, make the aioli: In a medium bowl, stir together the mayonnaise, garlic, white wine vinegar, lemon juice, squid ink, and salt until smooth. Transfer to a serving bowl and chill until ready to serve.
- In a large bowl, whisk together the flour, cornstarch, salt, pepper, activated charcoal, black sesame seeds, and smoked paprika.
- In a medium bowl, whisk together the buttermilk and squid ink until fully combined.
- Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
- Working in batches, transfer the calamari to the flour mixture and toss to coat. Transfer to the buttermilk mixture, toss to coat, then return to the flour mixture and toss until fully coated.
- Immediately transfer the calamari to the hot oil and fry for 2-3 minutes, until crispy. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with the remaining calamari.
- Transfer the calamari to a serving platter. Sprinkle with the parsley and garnish with lemon wedges. Top the aioli with more black sesame seeds and serve alongside.
- Enjoy!
CALAMARI IN RED WINE AND TOMATO SAUCE
Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
Provided by NCANGELONE
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 10
Steps:
- Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
- In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
- Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g
More about "wine braised calamari with vegetables recipes"
EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE - THE …
From themediterraneandish.com
4.8/5 (29)Total Time 11 minsCategory EntreeCalories 282 per serving
- In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
- Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
CALAMARES AL VINO TINTO: RED WINE BRAISED SQUID
From thethingswellmake.com
5/5 (4)Category Appetizers, Main DishCuisine SpanishEstimated Reading Time 5 mins
19 CALAMARI RECIPES WORTHY OF YOUR TIME | GOURMET TRAVELLER
From gourmettraveller.com.au
Estimated Reading Time 1 min
CALAMARI GOES BEYOND THE FRYER AND INTO A BRAISE
From nytimes.com
Estimated Reading Time 3 mins
CALAMARI INZIMINO - THE TASTE EDIT
From thetasteedit.com
RED WINE AND SQUID RECIPES - SUPERCOOK.COM
From supercook.com
STUFFED CALAMARI BRAISED IN TOMATO SAUCE (CALAMARI RIPIENI)
From stefangourmet.com
BRAISED CALAMARI SALAD WITH LEMON AND HORSERADISH RECIPE
From delicious.com.au
WINE BRAISED CALAMARI WITH VEGETABLES RECIPES
From tfrecipes.com
WINE-BRAISED CALAMARI WITH VEGETABLES RECIPE | RECIPE
From pinterest.com
ASIAN RECIPE: STIR-FRIED CALAMARI WITH VEGETABLES - GOURMAND ASIA
From gourmandasia.com
CALAMARI RECIPES | MARTHA STEWART
From marthastewart.com
CALAMARI STEWED WITH TOMATOES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WINE-BRAISED CALAMARI WITH VEGETABLES - GROUPS.IO
From groups.io
WINE-BRAISED CALAMARI WITH VEGETABLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WINE BRAISED CALAMARI WITH VEGETABLES RECIPES RECIPE
From food-recipe.info
RED WINE BRAISED CALAMARI RECIPE | VISIT A WINERY
From visitawinery.link
SQUID BRAISED IN GREENS | THE COOK UP | ANTHONY HUCKSTEP | SBS …
From sbs.com.au
CALAMARI IN ZIMINO (SQUID BRAISED IN GREENS) - MEMORIE DI ANGELINA
From memoriediangelina.com
WHICH WINES TO PAIR WITH CALAMARI/SQUID | MATCHING FOOD & WINE
From matchingfoodandwine.com
CHERMOULA RECIPE - ANNA PAINTER - FOOD & WINE
From foodandwine.com
MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}
From laylita.com
EXTRA-CRUNCHY CALAMARI RECIPE - FOOD & WINE
From foodandwine.com
BRAISED VEGETABLES (COZY & HEALTHY SIDE DISH!) – A COUPLE COOKS
From acouplecooks.com
CALAMARI BRAISED WITH WHITE WINE, TOMATOES & SPINACH
From noteatingoutinny.com
SPICY BRAISED CALAMARI RECIPE | MYRECIPES
From myrecipes.com
CALAMARI WITH SUN-DRIED TOMATOES & OLIVES | ITALIAN FOOD FOREVER
From italianfoodforever.com
CALAMARI WITH POTATOES AND PEAS | SAVEUR
From saveur.com
SEAFOOD – LESSON TWO: CALAMARI & STIR-FRIED VEGETABLES WITH CHILLI …
From kathryninthekitchen.com
RED WINE–BRAISED SQUID WITH GARLIC MAYONNAISE RECIPE | EPICURIOUS
From epicurious.com
10 BEST CALAMARI ITALIAN RECIPES | YUMMLY
From yummly.com
SQUID BRAISED IN RED WINE & TOMATO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BAKED FETA-STUFFED CALAMARI - DIANE KOCHILAS
From dianekochilas.com
CALAMARI WITH VEGETABLES RECIPE - RECIPES.NET
From recipes.net
BRAISED SQUID RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
20 DELICIOUS CALAMARI RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
BRAISED SQUID WITH TOMATO, HARISSA, AND OLIVES RECIPE - SERIOUS EATS
From seriouseats.com
CALAMARES WINE | VISIT A WINERY
From visitawinery.link
CARAMELIZED-ONION AND WINE-BRAISED BRISKET WITH GLAZED …
From bonappetit.com
STUFFED CALAMARI BRAISED WITH FRESH PEAS RECIPES
From tfrecipes.com
CALAMARI PUTTANESCA – DAVID ROCCO
From davidrocco.com
You'll also love