Rovers Posted March 3, 2012 Share Posted March 3, 2012 So, it's lent, and no meat on fridays. I'm looking for suitable subs, and I always loved calimari fra diavlo. Before you get crazy (for the pro chefs in the audience) I don't want to fry it, I won't even make my own fra diavlo sauce, I just want some store bought sauce and plain calimari for a fast easy Friday night dinner. On line I've seen them say boil the calimari fast, sort of like shrimp, or cook it low and slow. What is the best way to prepare a simple not too rubbery calimari (frozen)? I'd be fine with a one hour simmer in the sauce, or a quick boil, but which way is best? Quote Link to comment Share on other sites More sharing options...
jetsfan Posted March 3, 2012 Share Posted March 3, 2012 I've always steamed it like shrimp or scallops It is super easy to over-cook, like scallops, so take it out before you thinks it's ready. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 3, 2012 Share Posted March 3, 2012 short version: thaw calamari. heat sauce. do a quick pan sear (about 70% done). add sauce to calamari. cook over med-high heat for 30 sec to a minute. longer version: 2 1/2 lbs calamari, rings and tentacles (cut as needed) 4 tbs oil 1 green pepper, chopped 1 onion (yellow or white), chopped 3 cloves garlic, minced 32 oz canned chopped plum tomatoes 1/2 c dry white wine 3 tbs tomato paste 3 tbs parsley, chopped 1 1/2 tsp salt 1 tsp sugar 1 - 1 1/2 tsp red pepper flake 1 tbs basil, chopped 2 tsp oregano, chopped heat half the oil in a saucepot and cook the onions, peppers and garlic over med-high heat to soften slightly. add half of herbs, wine, tomatoes and paste. cook for 10 to 15 min. add a little water as needed to cook sauce down. add red pepper flakes and remaining herbs. cook additional 5-7 min. adjust seasoning with salt and sugar. heat the remaining oil in a saute pan over med-high heat, saute the calamari until tender - Do Not Overcook! add sauce to the calamari and toss together well in pan. serve over freshly cooked al dente linguine, fetuccini, or papardelle. garnishing with fresh chopped herbs. 2 Quote Link to comment Share on other sites More sharing options...
RC94 Posted March 4, 2012 Share Posted March 4, 2012 I had a calamari ceviche that was very good. Ceviche is easy to make too. Quote Link to comment Share on other sites More sharing options...
Rovers Posted March 6, 2012 Author Share Posted March 6, 2012 short version: thaw calamari. heat sauce. do a quick pan sear (about 70% done). add sauce to calamari. cook over med-high heat for 30 sec to a minute. longer version: 2 1/2 lbs calamari, rings and tentacles (cut as needed) 4 tbs oil 1 green pepper, chopped 1 onion (yellow or white), chopped 3 cloves garlic, minced 32 oz canned chopped plum tomatoes 1/2 c dry white wine 3 tbs tomato paste 3 tbs parsley, chopped 1 1/2 tsp salt 1 tsp sugar 1 - 1 1/2 tsp red pepper flake 1 tbs basil, chopped 2 tsp oregano, chopped heat half the oil in a saucepot and cook the onions, peppers and garlic over med-high heat to soften slightly. add half of herbs, wine, tomatoes and paste. cook for 10 to 15 min. add a little water as needed to cook sauce down. add red pepper flakes and remaining herbs. cook additional 5-7 min. adjust seasoning with salt and sugar. heat the remaining oil in a saute pan over med-high heat, saute the calamari until tender - Do Not Overcook! add sauce to the calamari and toss together well in pan. serve over freshly cooked al dente linguine, fetuccini, or papardelle. garnishing with fresh chopped herbs. I like both of these... LOL... you pros always call for wine. If I have wine in the house, I drink it. All the other stuff I usually have on hand.... if I got wine, It isn't for very long. Being an alchoholic has like a built in anti chef downside. Seriously though... thanks for the quick version, I'll go with this. Quote Link to comment Share on other sites More sharing options...
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