squid recipes

Fried Calamari

Vegetable oil,

squid

all-purpose flour

parsley

Salt and black pepper

lemons,

tomato

olive oil

onion,

garlic, chopped

celery,

carrot, chopped

Sea salt and black pepper

tomatoes

bay leaves

unsalted butter, optional

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

I was a little disappointed with this recipe.   The batter was a little bland.

I can only rate this because the recipe  below says fry the calamari for 1 minute, which I did, and when I watched the video afterwards, wondering why my calamari wasn't golden, the video aid fry for 3 minutes. 

The flour did not stick at all! At the end, I had a pile a flour at the bottom of the pot! I just made squid with tons and tons of oil. Not crispy at all..!! How disappointing. 

Yuck!!!!  Normally I love everything that Giada makes but this was horrible.  I followed the recipe exact, I am not impressed.  The breading did not stick at all.  The saviour of stars was the sauce, that is wonderful it will be my quick go to sauce when I don't have a lot of time.  Although, I did pizazz it up some like others suggested.

Where is the crispy crust?  Pale golden is an understatement.  The tentacles came out nice and crispy but there was really no batter at all left on the rings.  I monitored the temp for the oil and they were still very oily.  i got a stomache ache. I made this myself years ago without a recipe and they came out much better.  Oh well.   I didn't take the time to make the marinara so I made simple cocktail sauce.  

The sauce was bland, the flour separated from the squid the second it hit the pan. It came out way too chewy, not crisp and I followed directions to the T. Im out forty bucks and my kitchen stinks.

This couldn’t be my more bland.  May as well just use plain flour.   I sprinkled a bit some old bay on top to add some flavor and rescue this disaster.  I also tried the other top rated recipe on here and same difference.  

https://www.foodnetwork.com/videos/fried-calamari-0125537

Giada shares the secret to successful fried calamari.

Squid lū’au is a traditional Hawaiian dish made with vibrant green taro leaves, octopus, coconut milk and often served at family gatherings. This is one recipe that you have to try.

Instant Pot Squid Luau

water

baking soda

luau leaves

butter

coconut milk

sugar

salt

Set Instant Pot to saute mode. Add water...

Set Instant Pot to saute mode. Add water and baking soda. Mix to combine.

While the water is heating up begin cutting...

While the water is heating up begin cutting the luau leaves. Trim off stems. Peel the outer layer of the stems. Discard the peelings. Cut steams in about 3 inch pieces. Stack the leaves on one another and roll them up. Cut width wise into strips. 

Add leaves to the Instant Pot. Close the...

Add leaves to the Instant Pot. Close the lid and set to sealing. Cook on manual high pressure for 25 minutes. Natural pressure release

Add the octopus to the pot. Put the...

Add the octopus to the pot. Put the lid on and set to sealing. Cook on manual high pressure for 5 minutes. Quick release. 

Set to saute. Add coconut milk, sugar, and...

Set to saute. Add coconut milk, sugar, and Hawaiian salt. Stir to combine. Simmer until thickened and ENJOY!

https://www.youtube.com/watch?v=Zltz2u2n0ms

Squid lū’au is a traditional Hawaiian dish made with vibrant green taro leaves, octopus, coconut milk and often served at family gatherings. This is one recipe you have to try.
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Instant Pot Squid Lū’au Recipe
Ingredients:
2 cups water
¼ teaspoon baking soda https://amzn.to/3ga5J4S
1 pound luau leaves
1 pound octopus, boiled and sliced
1 tablespoon butter
1 cup unsweetened coconut milk https://amzn.to/3g07fXh
2 teaspoons granulated sugar https://amzn.to/2PYv0V0
½ teaspoon Hawaiian salt https://amzn.to/3mLcWK7

Directions:
1. Set Instant Pot to saute mode. Add water and baking soda. Mix to combine.
2. While the water is heating up begin cutting the luau leaves. Trim off stems. Peel the outer layer of the stems. Discard the peelings. Cut steams in about 3 inch pieces. Stack the leaves on one another and roll them up. Cut widthwise into strips. 
3. Add leaves to the Instant Pot. Close the lid and set to sealing. Cook on manual high pressure for 25 minutes. Natural pressure release
4. Add the octopus to the pot. Put the lid on and set to sealing. Cook on manual high pressure for 5 minutes. Quick release. 
5. Set to saute. Add coconut milk, sugar, and Hawaiian salt. Stir to combine. Simmer until thickened and ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #hawaiianfood #instantpot

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Make this traditional HAWAIIAN recipe in HALF the time

I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.

Mussels in Spicy Red Sauce

garlic (6 cloves)

red pepper

white wine

Red Sauce

mussels, scrubbed, de-bearded, rinsed and drained

parsley leaves

plum tomatoes

head (about 12 medium cloves) garlic, peeled and finely chopped

onions (about 12 ounces), cut in 1/4-inch dice

carrots (about 8 ounces), cut in 1/4-inch dice

oregano

tomato paste

black pepper

garlic, chopped (about 1/4 cup)

Red Sauce, recipe above

clam juice

Kosher or sea salt

Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.

Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.

Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.

Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.

In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.

Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.

Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.

This sauce will keep 10 days in a well-sealed container in the refrigerator.

Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.

Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.

Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

I used this recipe as a guide - but made my own red spicy sauce. Amazing! Absolutely one to keep and will make it over and over again! 

I made this using a jar of spicy marinara sauce.  It turned out great!

Perfect! The sauce is to die for. Will be my go-to!

Great recipe but the order of events are terribly confusing !  Moronic.  Read it through 5 times before starting. 

This was so incredibly good. We added a bit more salt and only cooked 1.5lbs mussels but we enjoyed the extra dipping sauce for our baguette. 

My go to recipe.  Sauce is delicious and no need to vary any from recipe as written.  I’ve used with all types of seafood, clams, mussels, shrimp and especially over scallops.  Simply excellent

My go to red sauce.  I agree with the others, if you have time to let the veggies brown, your patience will be rewarded.  I like to use a stick blender at the end to blend everything together.  Great base sauce that's delicious on its own or for use in fra diavolo, meat or tomato cream sauces. 

I was kinda scared to really brown the veggies but it made all the difference! Love this recipe and will use it for a long time to come. Thanks!!  

So easy and delicious! Definitely going to be making this again! 

Fried Calamari with Fried Lemons and Lemon Aioli

buttermilk

mayonnaise

Dijon mustard

lemon

salt and black pepper

Neutral cooking oil,

paprika

parsley leaves,

Marc Murphy’s Fried Calamari with Fried Lemons, Parsley and Lemon Aioli, as seen on Guy’s Ranch Kitchen Season 4.

For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.

For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.

Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.

For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.

In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.

Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.

Serve with the aioli, garnished with the zest and chopped parsley.

Delicious! Best homemade calamari recipe I’ve ever made. I liked the aioli but did dill, felt it needed an herb. 

I decided to try this at home and followed the directions to the T. It was fantastic. Better than any restaurant. Watched him make on Guy Fiero’s show. Thank you

https://www.foodnetwork.com/videos/calamari-with-lemon-aioli-10012616

For more tender calamari, Marc Murphy starts with a buttermilk soak.

Calamari with Lemon Aioli

Neapolitan Calamari and Shrimp Salad

chicken broth

orzo pasta (about 1 cup)

calamari,

shrimp,

zucchini, sliced lengthwise, about 1-inch wide

Japanese eggplant, sliced lengthwise, about 1-inch wide

Roma tomatoes, halved lengthwise

cannellini beans, drained and rinsed

arugula (about 3 cups)

basil leaves

flat-leaf parsley

lemons, juiced

In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.

Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.

Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

I've made  this several times and have made changes as I progress.  I season the olive oil with grated garlic, thyme, oregano and red pepper flakes for some heat. Toss in pine nuts or top with scallions for some crunch.  I also include more basil and parsley than called for.  When it comes to flavor I follow Bobby Flay in "go big or go home".   I've added anchovy paste too.  Giada provides a good base that you can modify any way you want.  Change the vegetables, the seafood, add and delete.  This recipe is a winner.

delicious.  I left out the eggplant, but other than that followed the recipe.

I have replaced tomatoes with roasted red peppers which makes the salad a little bit heartier. My whole family loves it. This is my ultimate comfort food. 

I omitted the shrimp and calamari and swapped yellow zucchini for the eggplant and it was soooo fresh and delicious. We usually have this salad for lunch, but, I am sure, if the shrimp is left in...would be fabulous for dinner with a glass of wine!

I made this following the recipe to a T with the exception of the calamari (I omitted that and my husband and I did not care for it at all. We felt that the basil and eggplant were very over powering....will not be making this again.

LOVE this recipe! i make it all the time...it's so clean and fresh! I have used all kinds of vegetables, even regular eggplant over italian.  Just make sure you wash the arugula!

It's my favoite receipe.  Since my husband will not eat calamari, I sub it for white skinless breast chicken. It works really well with the shrimp. It's always a crowd pleaser, and always delicious.

This is a good, simple dish to make yet maintains interest.  I wish the calamari could have been more of a stand out; it kind of gets lost in the veggies.

My husband is not a fan of seafood so I tried this with sliced Italain sausage links to mesh our tastes. Well, hubby didn't care for the flavors.... I think it would have been great with the shrimp and calamari instead of our substitution. Makes a ton so I've had leftovers for lunch this week and like the idea of getting in a lot of veggies mid day. Since dressing is not too heavy it held up pretty good in the fridge during the week.  I look forward to making it with the seafood for a future mom's night out potluck!

Cayenne-Spiced Fried Squid

squid,

(or more to taste) cayenne pepper

Oil oil

Lime wedges

In a medium bowl, combine squid pieces and egg white, mixing gently but thoroughly. Sift together flour and cayenne. Drain squid. 

Working in batches, drop a handful of squid into seasoned flour and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are cooked. Sprinkle with salt and serve with lime wedges

Stuffed Calamari tubes in a light brown bowl

Braised Calamari Stuffed with Shrimp, Spinach and Herbs

clean medium calamari tubes,

peeled, deveined medium shrimp, roughly chopped

garlic,

baby spinach

eggs

bread crumbs

Parmigiano-Reggiano

oregano, leaves

red pepper flakes

Kosher salt

dry white wine

Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.

Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.

Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.

Just made it for the 2 most critical seafood eaters.  Tick tick tick !!! Took a while but so worth the effort. I didn’t puree anything so it was so lovely to see chunks of prawns. Loved it !

I did enjoyed this, especially the sauce. I made some focaccia to mop up the sauce. However the stuffed calamari was quite labor insensitive and it tasted good, but not sure it was worth the effort. 

Thank you, Anne Burrell!!  This is the most delicious recipe ever! I used a pastry bag to fill my calamari, as I could only find the larger size. I also added all the tentacles to the sauce and it was an added treat!!! Next time I will make the sauce earlier in the day to cut back on total cooking time. <br />

Wow! Used a plastic bag wiggy the end snipped off to stuff which made it easier.  Great flavor!

Absolutely the best.  So delicious.  Does anyone know if you can make these ahead and freeze them (at what point in the recipe?)

this is a great dish, and easy.  I also substituted spicy italian sausage instead of the shrimp another time. EXCELLENT!!

I made this recipe as a part of our Italian 7 fishes feast, OMG, it was the star of the night!!!  Thank you Anne, you are the greatest.  

Delicious.  Followed recipe as is and love it.  Thanks Anne.

Turn  the bodies inside out. As a result, the filling doe not fall out...no need for toothpicks. Little tricky, but worth it.

Wonderful dish.  Paired with Rachael Ray's lemon risotto!  Had filling leftover so made patties, cooked them in a skillet and had as leftovers!  

This was a delicious addition to my family's Christmas Eve dinner!  Everyone really enjoyed it!  It was a little difficult to stuff the bodies, but everything else was easy.  I made them at home, and then transferred them to a disposable foil roasting pan and just warmed them up in the oven when I got to the party.  I think I would have liked a little more tomato sauce, so next time I will make more.  But it was a huge hit!

I did a trial run for my Chrismas dinner. I cooked a couple without changing a thing. I liked it but didn't love it. I made the next two, one picatta style and one regular. both were very good because one simple change. Ann slices them on the baise in half like an egg roll,pretty presentation but the problem was the stuffing would fall out and so many of the bites were just calamari or just stuffing. My fix;still slice them on the baise on a cutting board but start at one end till you have about 5 nice slices and lay them over your starch or veg(I used her Giante bean recipe,could not find them so used great northern beansso now each bite is a consistant cali/stuffing. And if your making a few more courses,you can control the portions easier by giving 1 1/2 instead of 2 full tubes And Deffinatly put stuffing in a large zip bag and snip a small tip. I filled each one in a couple of seconds nice and free of air pockets. Deffinatly a crowd pleaser if you like sauted style calimari. 

This was incredible.  My husband and I made this last night and it was much easier than it sounded to make.  We did not make the sauce, but used a jarred sauce that we kicked up with wine and it was delish.  we also used canned crab instead of shrimp.  Would make again for sure.

Amazing! We were so excited to make this we accidentally forgot the eggs AND the spinach and it was still wonderful. Can't wait to make it part of our regular rotation!

Considering the relatively labor intensive prep, I was expecting some sort of magical taste fusion in the stuffing.  What a disapointment, bland at best and visually unappealing.  And that comes from someone who loves calamari.  

This turned out to be fantastic! With the salt and the cheese the test patty was salty so when I made the sauce I did not use any salt and the final product was perfect and delicious. I cleaned all of the squid myself which was very time-intensive. I used a box of frozen calamari and I have enough small ones left over that are sliced into rings to saute along with the tentacles. Thanks to Anne Burrell who I love to watch cook on TV.

i absolutely LOVE this recipe! it is very easy to make and super tasty....have made it several times!

Great, took a little longer to stuff and did not use toothpicks.

This is absolutely ah-mazing. I served it with the roasted cauliflower salad.  I filled the calamari fairly full and didn't use the toothpicks.  When the stuffing cooked, it expanded out the open end but not at the expense of emptying the squid.  This was so delicious.  It would be great for entertaining.

WOW....i really thought i would love squid cooked this way...but the truth is, If this is what you pay the big bucks for in those over priced places i think i will stick with the $1 menu from McDonalds,Taco Bell .....etc or my BEER CAN CHICKEN! its cheaper and tastes 1,000 times better!

Great!  Didn't see the show, so didn't know why you needed to close up the calamari....so, 5 min into braising saw the stuffing coming out!  Tried to stuff it back in....no avail....but did slightly close them so it didn't all come out....BUT great flavor!  Also, had left over stuffing (had already 1/2'ed the recipe for the 2 of us), so made little calamari / shrimp cakes...will make those again if I don't have the time to make stuffed calamari.

Time intensive, but well worth it.  Grabbed this off the site today and made it tonight along w/ the Cauliflower Salad (same episode) both awesome.  The oregano @ the local market was terrible looking I used fresh basil.  I changed nothing else, the flavors of the fish mixture with the spinach and herbs was incredible. Calamari was tender cook according to directions.  I use San Marzano canned tomatoes for special recipes like this.  I did use a piping bag and it was very easy (thank you past posts) to fill.  Next time I will not make it after work, but split the prep work in segments.  I can't wait till my oregano is in season outside and use that.  I might also make this as a patty (hence test b/4 seasoning)  next time and serve w/ a light marinara sauce.  Flavors are incredible.  Thanks Anne.

The calamari was extremely tender. Great recipe!  For shortcuts, buy the pre-cleaned calamari.  Use pre-made pasta sauce and add your own special ingredients.  Use the tentacles in the sauce.  Use a pastry or pipete bag to put the stuffing into the tubes or it will take forever. The first time it took 2 hours.  With the shortcuts I can do it in 30 minutes and no loss in taste.

Really good. I love calamari and this is a great way to fix it. I used basil instead of oregano, and added some capers to the sauce because I love capers with seafood. It's kind of a lot of work, but it's worth it and most of it could be done ahead. Definitely worth a try if you're a seafood fan.

Great and loved by all.  I also added some basil and mushrooms - very nice additions.

YES,YES,YES.... This is a great recipe Thanks Ann!!!!

 Excellent! The stuffing was delicious and because we were having tomato sauce with another entree Christmas Eve, I decided to braise with lemon juice and white wine. It was devoured by my guests in minutes.

I have never cooked with calamari and these were wonderful!.  This is Anne's first recipe that I prepared.  Easy and delicious.

Annie, this is ALMOST as close to my Momma Mia's!!  AWESOME recipe.  Thank you so much.

If you want to impress your friends/family, and serve a fantastic, delicious dinner, this is the recipe for you! It is easy to make, looks beautiful, and even keeps well in the refrigerator. Plus you can make the sauce ahead, stuff the calamari ahead, so that your "guest time" is maximized. I love this!!!

Amazing little morsels! We went to Whole Foods' fish monger &amp;bough 1/2 lb worth of tubes &amp; 1/4 lb worth of tentacles for the stuffing &amp; substituted 2 snow crab clusters for the shrimp. it turned out to be a bit more labor intensive with having to clean the crab clusters, but it was so worth it. The crab added a beautiful sweetness to the dish to help balance out the bit of spice that comes from the red pepper. The key to using the crab is to mix it in with the egg &amp; breadcrumbs, and NOT mix it in the food processor as it would be lost with the calamari. The other little bit we did was to crush the tomatoes by hand to give a little more texture to the sauce. 

I have tried many calamari recipes and I have had some of the best dining out.  THis is a very easy and fabulous recipe, it was quick and the family loved it, they could not get enough f it.  My only difference, I didn't use the spinach, I used mushrooms instead.  Loved it.

Loved it! I cheated and used jared sauce and frozen spinach but it was still fabulous!

I saw the preparation on TV.  It looked absolutely delicious.  I purchased all the ingrediences then began the cooking process.  The sauce was wonderful.  However, the calamari was rubbery.  So disappointing!  I make at least 6 lbs of stuffed calamari every Xmas Eve using my grandmother's breadcrumb mixture and never have a problem.  Anne's recipe is only ok.

Haven't tried it yet, but will certainly do so.  As to why your calamari wasn't tender enough --squid is something that must be cooked either very quickely 4-5 minutes or a long time, 25 minutes or longer.  Anything in between and you have a tough dish.  Obviously you undercooked it.  When you next make it be more aware of the time factor.  Hope it turns out GREAT next time.

 I saw this episode last weekend and had to rate it. We are italian and for Christmas Eve it is always seafood. My daughter and son-in-law went crazy over this dish. It takes a little prep but some of the prep can be done ahead of time. To make it a little easier, I used tomato puree instead of the whole tomatoes. It came out wonderful. I will never have to deep fry calamari for Christmas Eve again. 

Made this dish last night.  It looked like so much that we invited our neighbor.  I made some whole wheat pasta as a side dish along with a big salad.  By the end of dinner there were 2 little pieces left.  Everyone loved it.  I can't wait to make again because next time I'm going to add chopped up raisins to the stuffing.  I know it's going to be awesome.  This will be my NEW Christmas Eve calamari dish.  Thanks, Anne!

Top 8 squid recipes recipes from across the web

The most viewed squid recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fried Calamari

Instant Pot Squid Luau

Mussels in Spicy Red Sauce

Fried Calamari with Fried Lemons an...

Neapolitan Calamari and Shrimp Sala...

Cayenne-Spiced Fried Squid

Braised Calamari Stuffed with Shrim...

Fritto Misto

Top 8 squid recipes recipes from across the web

The most viewed squid recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Calamari

Instant Pot Squid Luau

Mussels in Spicy Red Sauce

Fried Calamari with Fried Lemons an...

Neapolitan Calamari and Shrimp Sala...

Cayenne-Spiced Fried Squid

Braised Calamari Stuffed with Shrim...

Fritto Misto

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