Draggingtree Posted July 25, 2014 Share Posted July 25, 2014 Fried Calamari Recipe courtesy of Giada De LaurentiisTotal Time: 30 min Prep: 10 min Cook: 20 min Yield:6 servings Level:IntermediateIngredientsVegetable oil, for deep-frying1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings2 cups all-purpose flour2 tablespoons dried parsleySalt and freshly ground black pepper2 lemons, cut into wedges1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmedSimple Tomato Sauce:1/2 cup extra-virgin olive oil1 small onion, chopped2 cloves garlic, chopped1 stalk celery, chopped1 carrot, choppedSea salt and freshly ground black pepper2 (32-ounce) cans crushed tomatoes2 dried bay leaves4 tablespoons unsalted butter, option DirectionsPour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.Simple Tomato Sauce:In a large casserole pot, Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-calamari-recipe.html?oc=linkback Link to comment Share on other sites More sharing options...
Pepper Posted July 30, 2014 Share Posted July 30, 2014 Leave off the squid, garlic, marinara sauce - add some ouzo - and I'm with you, DT But don't leave off Giada, -- she can sign my cookbook 2 Link to comment Share on other sites More sharing options...
Geee Posted July 30, 2014 Share Posted July 30, 2014 @Draggingtree Love fried calamari, but it is so labor intensive and I am getting lazy in my old age. Link to comment Share on other sites More sharing options...
righteousmomma Posted July 31, 2014 Share Posted July 31, 2014 Leave off the squid, garlic, marinara sauce - add some ouzo - and I'm with you, DT But don't leave off Giada, -- she can sign my cookbook Well, you might have to fight NCT as she is his "girlfriend" and he has an autographed cookbook of hers. Btw, I love fried calamari but only order it out occasionally. 2 Link to comment Share on other sites More sharing options...
Draggingtree Posted August 4, 2014 Author Share Posted August 4, 2014 Fried Calamari with Spicy Anchovy MayonnaiseIngredientsAnchovy Mayonnaise:1 egg, at room temperature*4 to 5 anchovy fillets2 tablespoons lemon juice1 tablespoon finely chopped parsley leaves1/2 teaspoon cayenne3/4 cup light olive oil or vegetable oilCalamari:1 pound fresh, clean calamari4 cups light olive oil or vegetable oil1 cup all-purpose flour1 cup graham cracker crumbs1 teaspoon kosher salt DirectionsIn a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.Read more at: http://www.foodnetwork.com/recipes/fried-calamari-with-spicy-anchovy-mayonnaise-recipe0.html?oc=linkback Link to comment Share on other sites More sharing options...
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