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Old 11-11-2018, 12:25 PM
 
Location: North Idaho
22,521 posts, read 28,429,142 times
Reputation: 43371

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I bought a 5 pound box of frozen calamari steaks. I've started out with panko fried calamari and next was calamari strips sautéed in butter.

And that's the limit of my calamari recipes. Somewhere I have a recipe for squid in ink, but I didn't buy whole squid, just the steaks, so, no ink.

If any of you have a good calamari recipe to share, I would appreciate it.
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Old 11-12-2018, 05:32 AM
 
Location: SE Florida
487 posts, read 96,712 times
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I like to use them in a salad with shrimp and or conch over grated carrots and seeded chopped cucumbers, with a dressing using kimchi base mixed with honey. Seafood is boiled until just done in a court bouillon. Squid body is sliced in rings. I use the tentacles too, makes presentation prettier and more interesting.

You can use them to make sushi. Cut the flappers off the body. Cook the bodies whole in court bouillon as above. Cook the tentacles, if you have, and flappers as well. I usually put them in a small metal colander to cook so i don't have to fish around for them when they are done. chop 1 body, the flappers and the tentacles finely. Mix with seasoned sushi rice and a bit of soy sauce or tamari and stuff the tubes. Refrigerate for 30 minutes at least, then cut like you would sushi. It's better if you use smaller bodies because otherwise you have a really big bite.

You can also stuff them and bake them. Stuffing can be seafood or vege based. Sauces can be tomato or wine based, whatever floats your boat basically.

I just read you have steaks, which i guess means the bodies aren't intact. Don't know if you could roll for sushi, but you could layer stuffing between 2 bodies and bake.

Last edited by Medtran49; 11-12-2018 at 05:41 AM..
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Old 11-12-2018, 07:06 AM
 
Location: Phoenix, AZ > Raleigh, NC
15,021 posts, read 18,874,120 times
Reputation: 23999
Grilled. Olive oil, then finish with lemon, salt and pepper. I also like some dried chili pepper and parsley. Garlic flavored olive oil would also work well. I've tried to do these several times, and usually failed. But Your question caused me to Google a bit - and the next time I try, I'll use the advice given here. https://www.seriouseats.com/2014/08/...ill-squid.html
There are tons of other grilled squid steak recipes from all ethnicities.

Thai salads made with squid are some of my favorites, but I've never done them at home (and now wondering why not).

I've had standard style fried calamari made with steaks cut into strips the size of my pinkie. I wasn't enamored, but you might feel differently. Maybe if they were cut thinner?

I've had and enjoyed the steaks cooked like chicken picatta - in butter, with garlic, lemon and capers.

Toss some shrimp and strips of the steaks into fra diavlo sauce, over linguine.

Last edited by Jkgourmet; 11-12-2018 at 07:19 AM..
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Old 11-12-2018, 10:19 AM
 
Location: Phoenix,Arizona
4,107 posts, read 4,772,177 times
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I cut mine into strips, then in a plastic bag I'll add powdered
Hidden Valley ranch dressing just a few at a time, then into a
egg wash with a few dash's of paprika then into my cast iron
pan with corn oil and a temp of 360 degrees.


When golden brown remove and place on a rack and
lightly sprinkle with kosher salt.
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Old 11-12-2018, 07:39 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,021 posts, read 18,874,120 times
Reputation: 23999
Quote:
Originally Posted by Mouser View Post
I cut mine into strips, then in a plastic bag I'll add powdered
Hidden Valley ranch dressing just a few at a time, then into a
egg wash with a few dash's of paprika then into my cast iron
pan with corn oil and a temp of 360 degrees.


When golden brown remove and place on a rack and
lightly sprinkle with kosher salt.
Are you pan frying or deep frying those? I guess the difference is the depth of the oil?
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Old 11-13-2018, 08:03 AM
 
Location: Phoenix,Arizona
4,107 posts, read 4,772,177 times
Reputation: 4249
Quote:
Originally Posted by Jkgourmet View Post
Are you pan frying or deep frying those? I guess the difference is the depth of the oil?

Pan frying, usually not enough to fire up the big guy
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