CALAMARI CON POMODORO CALAMARI FRITTI CALAMARI RIPIENI CALAMARI RIPIENI CON SARDE CALAMARI RIPIENI CON RISO CALAMARI RIPIENI CON RICOTTA E SPINACI CALAMARI MARINARA CALAMARI CAZZAROLA CALAMARI CON FAGIOLI CALAMARI CON CIPOLLE CALAMARI E MULLICA CALAMARI CON VINO E RISO CALAMARI ALLA MARCHIGIANA SEPPIE ARROSTO SEPPIE NERE ALLA VENEZIANA       CALAMARI CON POMODORO   

 3 lb. box of frozen squid-cleaned and cut into strips
4 tbls. of olive oil
1 tbl. parsley-chopped
2 cups of crushed tomatoes
1/2 cup of red wine
2 garlic cloves
salt, and pepper 
heat oil in sauce pan/brown garlic/add squid, and saute about 10 minutes/add salt,pepper, and wine, and cook about 10 minutes more/add tomatoes, and parsley,cover, and simmer for 15-20 minutes    

CALAMARI FRITTI   
 3 lbs. squid-cleaned, and cut into rings oil for frying
 1 cup of flour salt lemon wedges  heat 1 inch of oil in a deep skillet/dip calamari in flour, and shake off excess/fry until golden,drain on paper towels, and serve with lemon wedges    

CALAMARI RIPIENI   
12 small squid - cleaned & skinned - saving the tentacles
1 clove of garlic
2 anchovie fillets
1 tsp parsley -
chopped 2 eggs - beaten 3 tbls of bread crumbs olive oil salt and pepper lemon wedges  chop the tentacles fine with the ancovies, garlic, and parsley/mix the eggs with the bread crumbs, a pinch of salt, a 1/2 tsp of pepper and a tsp of olive oil/add the anchovie mixture and stir into a paste/stuff the squid and sew ends wih strong thread/sprinkle with salt and pepper/brush with oil & broil under moderate heat for 8=10 min. turning and basting the other side & cooking another 8 min./remove thread & cut into 1 inch slices/serve with lemon wedges    

CALAMARI RIPIENI CON SARDE   
8 large or 12 small squid-cleaned(reserve tentacles)
Olive oil
4 Sardine fillet's
2 cloves garlic-chopped
2 tbls.of Parsley-chopped bread crumbs 2 Eggs 2 tbls.of Dry white wine  Chop the tentacles and put aside/Prepare a mixture with oil,and sardine fillet's and pound them in a mortar/add the chopped tentacles,garlic, parsley,bread crumbs,salt and a pinch of pepper/Mix everything with care, pour in the two eggs and blend together/Fill the sack's of the squid,and hold together with toothpicks/Grease a baking tray with oil/place the squids in the tray,and drizzle with olive oil,wine,salt,and pepper/Put the baking tray in the oven,and cook til golden    

CALAMARI RIPIENI CON RISO   
1 lb of small Squid-skinned,and cleaned
6 tb Olive oil
1 clove of garlic-minced
1 Onion-chopped
1/3 cup of uncooked long grain rice
1/2 cup of parsley-chopped
3 fresh mint leaves-chopped
1/4 cup of pignoli nuts
1/4 cup of raisins
1 lg can of crushed tomatoes
 4 anchovie fillets
salt,and pepper 
 Heat 1/4 cup of the oil in a heavy skillet/add the garlic,and onion and saute till onion is transluscent/ Stir in the rice and saute a few minutes/mix in parsley, mint, pine nuts,and raisins/season with salt and pepper/ add some water(about 1/2 cup) and cook untill water is absorbed/stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook/Seal opening with toothpicks/Place the stuffed sacs in a baking dish/season with salt and pepper and set aside/ heat some oil in a sauce pan/when medium hot add anchovie and cook till disolved/add tomatoes,basil,salt,and pepper, and simmer about 20 minutes/Pour the sauce over the squid and bake in a 300 degree oven for about an hour.            

CALAMARI RIPIENI CON RICOTTA E SPINACI   
2 lbs. of squid-skinned,and cleaned
 1 Medium-sized onion-minced
1 Garlic clove-minced
2 tbls. Olive oil
1 tbl.butter
1/2 lb Fresh spinach,or 1/2 of frozen package
2/3 lb Ricotta cheese 1 Egg
1 tbl.parsley-chopped
sat,and pepper
1/4 cup of white wine

2 cups of Canned plum tomatoes  Preheat the oven to 375 degrees/Clean the squid and chop the tentacles fine/Saute the onion and the garlic in 1 tablespoon of the olive oil and the butter until the onion is soft/Add the tentacles and cook for 2 minutes/Add the spinach and saute until it has wilted/squeeze out any excess liquid from the spinach and set aside/ In a mixing bowl, combine the ricotta, egg, parsley, and the spinach/ Mix thoroughly and season with salt, pepper/Stuff the mixture loosely into the squid and close the openings with toothpicks/place 2 tbls.of olive oil in a baking dish large enough to hold the squid in one layer/place the squid in the dish and add the wine,tomatoes,salt,and pepper/ Bake for 40 to 45 minutes, or until the squid is tender/     

CALAMARI MARINARA   
2 pounds Squid- cleaned and cut into rings
1/4 cup Olive oil
 3 Cloves garlic, minced
1/2 cup Onion- chopped fine
black olives-sliced
2 tbls.of raisins
1 tbl. of pignoli nuts
1/4 cup Parsley, chopped
2 tablespoons fresh basil, chopped
1/4 cup dry White wine 1 can of crushed tomatoes
2tbls.of basil
salt,and pepper 
Heat oil and saute garlic and onions until browned/Add tomatoes,basil,parsley,salt,and pepper/simmer sauce for 45 minutes/add raisins,olives,and pignolis,and cook for ten minutes/add squid,and wine/cook til squid is tender    

CALAMARI CAZZAROLA   
1 lb.small squid-cleaned(see method above recipes)
1/4 cup of olive oil
1 ib of tomatoes-peeled,and chopped
2 cloves of garlic-crushed
salt,and pepper
1/2 cup of white wine
4 tbls. of parsley-chopped 
Cut squids into rings/heat oil in a large sauce pan/brown garlic/add squid and cook on medium until there liquid has dried up/add wne and also cook until wine has evaporated/ add the tomatoes,parsley,salt,and pepper/cook for 10 minutes.    

CALAMARI CON FAGIOLI   
1/4 cup of olive oil
3 slices of bacon-diced
½ onion, sliced fine
1 garlic clove- crushed
14 oz can chopped tomatoes
8 small squid, cleaned and sliced into rings
2 x 15 oz cans of cannelini beans
salt and pepper c
hopped parsley to garnish 
 Heat oil in a large saucepan and fry the bacon , onion and garlic until bacon is browned/ Add the tomatoes and squid, stir well, cover and simmer very slowly for about 1 hour/ Add the beans,salt and pepper/ Simmer for 20 mins more and serve garnished with parsley    

CALAMARI CON CIPOLLE   
2 lbs. of squid-cleaned, and cut into rings
2 lg.onions-sliced
1/2 cup of olive oil
1/2 cup of water
 salt, and pepper 
Brown onions in olive oil/add squid,water,salt, and pepper/cover, and simmer about 20 minutes     

CALAMARI E MULLICA   
4 lb frozen squid-cleaned,and cut into rings
4 cloves garlic-minced
1/4 Cup Olive Oil
2 Cups Breadcrumbs
1/2 cup parsely-chopped
3 Tblsp wine vinegar
 1 sweet cherry pepper-minced 
Heat oil In a skillet/ add breadcrumbs, parsley,peppers, garlic,salt,pepper,and wine vinegar/saute about 5 minutes,and set aside/heat oil in another skillet,and saute squid/add bread crumb mixture,and fry until brown/Serve with lemon wedges.    

CALAMARI CON VINO E RISO   
1 lb. of squid-cleaned, and cut into rings
cooked risotto(see recipe in side dishes)
2 tbls. of olive oil
1 garlic clove-crushed
1/4 cup of red wine
1 tbl. of parsley-chopped
salt, and pepper 
Prepare risotto/heat oil in covered sauce pan/brown garlic/add squid, and saute for 5 minutes/add wine,salt,pepper, and parsley/cover, and simmer about 10 minutes/serve over risotto.    

CALAMARI ALLA MARCHIGIANA
1 1/2 lbs.of small squid-cleaned,and cut into pieces
2 anchovies fillets(canned)
1/2 cup of white wine
1 clove of garlic-crushed parsley olive oil
salt,and pepper 
Heat about 1/3 cup of oil in skillet/add garlic,and parsley,and cook til garlic begins to brown/add the squid,and the anchovies/cook for 10 minutes stirring often/add the wine and a little water,lower heat and simmer for about 20 minutes.     

SEPPIE ARROSTO   
2 lbs.squid
10 tbsp olive oil rosemary twig
1 garlic clove juice of
1 lemon 3 tbsp parsley 
 Clean the squids by removing the skin, the eyes, the beak between the tentacles and innards including the plastic like backbone/Place them side by side in an oven dish with the oil, rosemary and garlic and put into a pre-heated 350 degree oven for 1/2 hour wetting them occasionally with their own juice/ When they are cooked, discard the garlic and the rosemary, pour the lemon juice on top, sprinkle with parsley and serve.    

 SEPPIE NERE ALLA VENEZIANA    
This classic venecian dish requires you to use fresh cuttlefish
Calamari can be a suitable substitute.The fish must not be purchased clean because you will need the ink sacs to make the dish  
2 1/4 pounds medium-sized cuttlefish
1 clove garlic
1 medium onion, finely minced
1 tablespoon minced parsley
1 cup dry white wine
2 teaspoons tomato paste
1 cup hot broth or bullion
1/2 cup olive oil
Salt to taste 
Clean the cuttlefish, setting aside two ink sacks. Wash the cuttlefish well, cut the bodies into thin rings, and chop the tentacles. Set a pot on the fire and sauté the onion and garlic in the olive oil, over a brisk flame. When the onion is lightly browned remove and discard the garlic, then add the cuttlefish to the pot, salt them lightly, and stir in the parsley Continue sautéing for ten minutes, stirring all the while, then add the wine and bring the mixture to a simmer. Remove the ink from the sacks to a bowl, and add it to the cuttlefish according to your taste – in other words, if you want a very dark dish add all the ink. Stir in the tomato paste as well, and continue simmering over a low flame until the cuttlefish is fork tender (45-50 minutes), adding the hot broth as need be to replace the liquid that evaporates       

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