Scuba Diving club,
Southern California
Sea Sabres
CALAMARI
CALAMARI CON POMODORO
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Diving with Squid off Redondo Canyon |
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 chees
e 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
10 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
chopped 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.
Recipes found at
http://www.geocities.com/napavalley/vineyard/6430/calamarirec.html
Calimari Imbotti Recipe
Back to Recipe Page
Scuba Diving with Squid
Posted July 20, 2003