Calamares
Right. Oven and stove top are squeaky clean, turkey-grease free, and ready for more action.
For a change we had deep fried squid with marinara sauce which turned out better than I expected (the last few times were soggy; I must take note of what we did today so we can repeat, and repeat…I’m worried about my brain, it seems to be getting sluggish more and more…)
Salt 1 lb. of large squid. Cut across into rings, rinse and dry with paper towels.
Dip in seasoned flour (salt and pepper). Make sure all surfaces are coated.
For marinara: saute 1 large onion, diced, with salt. When translucent, add oregano and basil. Pour 2 cups of canned tomato sauce, 1/4 cup red wine, and 2 cloves of garlic,crushed, salt and pepper. Let simmer about 30 minutes, tasting to adjust seasonings.
Deep fry floured squid at 375F, about 3 minutes. Wait till squid rings float up to the top (my sous chef did a wonderful job with the 10 yr. old Rival deep fryer: it was light and not at all greasy–thanks Mr. T!)
Serve with marinara sauce and lemon or calamansi slices. (Nice for a fondue party: keep deep-fried calamares warm in toaster oven, spoon marinara sauce into small fondue pot, and serve–also good with fried breaded shrimp or mozzarella cubes).
November 30th, 2004 at 11:51 pm
mmm…that looks wonderful, drstel! someday i’ll have the courage to buy a deep frier and fry up some beautiful squid as well…
claudine
http://www.winterjade.com/delectation
December 1st, 2004 at 6:11 am
hi claudine , squid is so tricky, that’s why husb and i did a high five and posted this..if we buy it take out, it’s soggy by the time we get home.
deep fryer is in deep storage usually. hard to clean and takes up counter space. sometimes i just use a heavy deep pot and a thermometer.
squiddies unite!
December 1st, 2004 at 3:58 pm
Hi Stel, I agree squids are quite tricky to cook. If they’re small cook them for a few minutes only. Pero I dunno if they’re big – how long to cook? Inggit ako, you have calamansi.
December 1st, 2004 at 5:34 pm
hi celia k! the calamansi made a big difference, I must say. #2son likes it on his(store-bought) stuffed clams as well!sometimes squid is just hit or miss… :(
December 3rd, 2004 at 7:18 am
I have never been successful cooking squid, unless I stew it like adobo for a long time till it gets tender. Jade loves fried squid, from the chinese restaurant, but like you said, it’s soggy by the time you get it home sometimes. Everytime we’ve tried frying at home, it’s been a disaster, always overcooked. Maybe it’s time to try again. You’ve inspired me to pull out that cumbersome deep fryer :)
December 3rd, 2004 at 9:13 am
kakatamad ano JMom deep fryer’s so heavy. but once you get a crispy squid ring out it’s like..bravo! woohoo! am going to keep it out of the dungeon for now.