Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Squid Recipes
Famous Authors (View All Authors)
Fishandseafood - Squid Recipes Post by :CactusAnnie Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2363

Click below to download : Fishandseafood - Squid Recipes (Format : PDF)

Fishandseafood - Squid Recipes

Marinated Calmari:
First steam squid until cooked (less than a minute). Marinade cooked squid in vinegar, oil, parmesan cheese, parsley, chopped onion, and fresh garlic. Over night is best but can eat immediately.

Try stuffed squid - clean the squid, removing head and tentacles. reserve tentacles. make sure you remove the clear backbone. wash, dry and chop tentacles, mix with finely chopped garlic, fresh parsley, bread crumbs and olive oil to moisten. stuff mixture into squid, but leave room because they will expand. secure each end closed with toothpicks. sauté in a little olive oil. add some white wine and some finely chopped tomatoes. cook till tender.


Italian Stuffed Squid

1 # whole squid tube, 5-8", cleaned
1/2 # hot Italian sausage, crumbled
1 red bell pepper, diced
1 a medium onion, diced
6 cloves garlic, minced (or to taste)
1 t olive oil (not extra virgin)
4 c tomato sauce(your favorite recipe)
1 c red wine


In a very hot sauté pan add olive oil, onions, then garlic, and bell pepper. When onions are translucent add Italian sausage. Cook until well browned. Drain off excess fat and add 1 c tomato sauce. Heat through.

Stuff squid tubes with sausage mixture. Place in baking dish and cover with remaining tomato sauce and red wine. Bake at 375 F at least 1 hr to make sure the squid will be tender.


Calamari in Red Chili Sauce

2 lb. squid
1 Tbsp white vinegar
5 macadamia kernels (or candlenuts if available)
6 lge red chilies, seeded and chopped.
6 shallots
1 slice terasi or balachan
2 tsp. ground ginger
pinch ground cumin
pinch turmeric
pinch powdered lemon grass
2 tsp. oil
3T tamarind water
1 tsp. brown sugar
salt
1/2 cup water


Clean and skin squid. Discard ink sac and head. Chop tentacles into 1/2 inch lengths, cut up squid body into 1/2 inch squares. Rinse all squid pieces in vinegar mixed with 1 pint water. Drain.

Put nuts shallots, terasi, and chilies in food processor and blend to a smooth paste. Add ginger, cumin turmeric and lemon grass.

Saute paste in oil 2 min. in heated oil. Add the squid and tamarind water and simmer a further three min. Add sugar, salt to taste and water and bring back to a simmer for no more than two more minutes.

Serve with rice.

Note:Terasi or balachan is a dark colored paste made from dried shrimps, used extensively in Indonesia and Malaysia. It has a most unpleasant smell, but don't let the smell put you of, it is a wonderful condiment. Tamarind water is made by breaking a piece of tamarind from the block and putting it in a little water, squeezing so the water becomes thick and brown, or you can often buy it from Asian groceries in a jar, your block of balachan will also be found at an Asian grocers.


Stuffed Calamari Spanish Style

4 Small squid
4 oz smoked ham
3 ripe tomatoes, peeled seeded and chopped
1 carrot, finely chopped
2 T olive oil
1 lg. onion, chopped
2 cloves garlic, crushed
1 tsp. chopped parsley
1 egg, lightly beaten1/2 cup dry white wine
2 sprigs fresh thyme


Clean and skin squid, wash out interior of the body, (tube), Chop tentacles and mix with ham and tomatoes.

Heat olive oil and saute onion, carrot and garlic until soft and onion is translucent. Add to ham and tomato mixture and mix in parsley and egg. Season to taste.

Spoon mixture into squid tubes and secure open end with a toothpick. Place in a buttered casserole, pour over wine and add thyme sprigs, cover and bake in a moderate oven around 45 minutes.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Squid Tempura Fishandseafood - Squid Tempura

Fishandseafood - Squid Tempura
Yield: 4 servings 1 1/2 lbs. squid 1/2 cup flour 1/2 tsp. salt dash of pepper 1 tbsp. cornstarch 2 large eggs, beaten 3/4 cup milk 1 cup bread crumbs Cut the squid into 1/3'' wide rings. Rinse well under cold running water. Heat oil in a deep fryer. Mix together the milk, eggs, and cornstarch. Drain the squid rings, then season with salt and pepper. Coat in flour. Dip squid rings into the egg batter, then coat with bread crumbs and fry for about 1 minute until crispy. Drain and keep warm. Serve with curry or tartar
PREVIOUS BOOKS

Fishandseafood - Squid Cooked In Its Own Ink Fishandseafood - Squid Cooked In Its Own Ink

Fishandseafood - Squid Cooked In Its Own Ink
Squid Cooked in Its Own Ink 1kg (2lb) small-medium squid (calamari) cleaned- ink sacs reserved 80ml - 5 fluid oz + 1 teaspoon olive oil 3 cloves garlic, chopped 2 large onions, fine chopped 1 large sprig oregano 1 bay leaf 2 large tomatoes, peeled, seeded and chopped 1/4 cup vermouth or white wine 40ml water (3 fl.oz minus 1 teaspoon) salt, fresh ground pepper fresh chopped parsley Cut squid bodies into rings and tentacles into ~2" pieces. Heat oil in a heavy oven proof/ stove-top proof casserole- (or use a deep fry pan/ skillet to cook on top of stove
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT