Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Squid Pro Quo – 3 Mediterranean Shades Of Kalamari Recipe

Ingredients

How to make it

  • 1 – Clean and chop the squid and set it to soak in the buttermilk for 2 hours. Drain well. Toss it next in the flour seasoned with the salt and pepper, and shake off the excess. Fry it crisp and let it drain well.
  • Give it another tumble after adding the other ingredients and dress lightly with the olive oil, lemon juice and sprinkle with the chopped parsley – Serve at once.
  • 2– Chop the onion, celery and the tomatoes roughly. Sauté them in ½ cup of olive oil until the onion starts to brown. Put the pepper and one cup of the fish stock into a blender and liquefy. Dump in the sautéed vegetables and chop further, not to a full puree but with some texture.
  • Now sauté the kalamari (cut larger than in the recipe above) in a little more olive oil until it too browns. Add the garlic and cook for 30 seconds.
  • Add the wine – Cook a minute more. Pour in the remaining stock and the puree. Reduce the heat to a very slow simmer. Put in the bay leaves and the cinnamon stick and season with the honey and oregano. Cook until almost all of the liquid is gone. Season with salt and pepper and fresh herbs.
  • 3 - Chop the tentacles and the shrimp very small. Cook them gently in 4 tbls. of butter until just done. Add the bread crumbs, wine and stock. Mix together well and cook until it is tight. At the end add the scallions, parsley, dill and the mint all very finely chopped. Season with salt and red pepper.
  • Use this to tightly stuff each kalamari tube. Tightly seal the open ends and stab three of them on each of four skewers.
  • Combine all the ingredients for the marinade and let the squid set so for 40 minutes. Cook them on a charcoal grill.
  • SERVE: All together on a large plate or tri-vided on three smaller ones with colourful garnitures of green herbs, lemon, grilled bread, tomatoes and their ilk.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • mark555 12 years ago
    This looks like it is worth the 80 mile drive to pick up some fresh squid. We have a wonderful Asian market in Kansas City that has fresh squid (most of the time) and I do like calamari.
    Was this review helpful? Yes Flag
    " It was excellent "
    esme ate it and said...
    EXCELLENT
    Was this review helpful? Yes Flag
    " It was excellent "
    elgourmand ate it and said...
    Forgot.
    Was this review helpful? Yes Flag
    " It was excellent "
    elgourmand ate it and said...
    I reckon someone gave you a whole mess a squid and you couldn’t figure out whether ta fry em, stuff em or just give em to the cat. Howsomever, I must say that when you sobered up enough to write things down you did yourself proud. A course it does help that I love Kαλαμαράκια (calamari). Awesome, as usual. Both are keepers. RJ
    Was this review helpful? Yes Flag
  • 22566 13 years ago
    Fried...Stewed...and On A Stick
    ~and~
    you did'nt even have to dive that deep.
    Way to go!
    Great Recipe
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

alisdhair Falcarragh, IE

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes