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Primal calamari recipe?

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  • Primal calamari recipe?

    Hubby and I bought some calamari last night...wild calamari, but I have no idea how to fix it. Is it like fish? Little butter and lemon juice maybe? Do you bake it or pan sear and for how long? Thanks!

  • #2
    I haven't made it in years, but you have to be very careful not to overcook it. My experience is with breaded and fried. Is it pre-cleaned or whole? If it's whole run it under water in a colander and slide your finger up into the body checking for grit but also a thin, flat cartilage that they have. Splay the tentacles out and cut in half and slice the body into rings.

    If you want to bread and fry it, a recipe that I've been using that's been great on frog legs and chicken so far. I'm itching to try it on catfish.

    Pork rinds
    Fresh crushed black pepper
    garlic powder
    onion powder
    dried parsley

    I do this to taste, throw everything in a food processor until pork rinds are crushed and everything is blended. Then pour it into a container with a lid.

    Heavy whipping cream

    Beat a couple of eggs with a couple tablespoons of the cream. Coat the squid with the liquid batter and toss in batches in the dry.

    Fry in smallish batches in hot oil, not more than about a minute. Test a few pieces first. If you overdo it they'll turn into hard, dry rubberbands.
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    • #3
      We enjoy it sauteed with tomatoes, capers, olives, lemon zest, garlic, and red onion. It make a really nice little Greek dish and I love it over a little crisp shredded romaine. You want to cook all the other items first, and put the calamari in last for a couple minutes. Squeeze some fresh lemon and garnish with fresh parsley.
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      • #4
        I second not overcooking it. There is nothing as chewy as overcooked squid.

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        • #5
          Cut into rings, stir-fry over high heat for only a couple of minutes - any longer and they'll toughen up - let cool and toss with lemon juice, olive oil, garlic and parsley for a delicious calamari salad
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          • #6
            Calamari has to be cooked quickly to stay tender OR you have to cook it a long time to get it back to being tender. If it's gone tough it can take 30 - 60 minutes to get tender again.


            • #7
              It is great in tomato based sauces especially, but yeah, don't cook it more than a single minute. It is basically pure protein.
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              • #8
                this is my fave - Braised Calamari Stuffed with Shrimp, Spinach and Herbs Recipe : Anne Burrell : Food Network

                using flax meal or something (want to try coconut next attempt) - instead of breadcrumbs. save time by not stuffing the tubes and just processing all the ingredients and making it into patties or balls.


                • #9
                  One alternative to flash frying it is to slow cook it in a tomato and bay sauce. 2 hours simmering will give you squid rings that melt in the mouth. Seriously delicious.
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