Recipezaar: Squid recipes

Fish Stew

Tue, 08 Feb 2005 19:57:21 -0500

I've served this dish many ways. Spoon it into bowls over thick pieces of garlic bread (best) or serve it over cooked rice. I've also made a tomato sauce and added this variety of fish to it and served it over linguine or rice. -- posted by mermaidmagic

Calamari Salad

Tue, 12 Apr 2005 16:41:01 -0400

From Gourmet magazine comes this wonderful calamari salad and although it is delicious eaten right after preparation, its even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving. -- posted by Julesong

Seafood Salad

Sun, 22 May 2005 04:31:33 -0400

This salad is perfect for entertaining since it is made a day ahead of serving - a befitting meal after a glorious summer day out on the bay! -- posted by Bokenpop

Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia

Tue, 21 Jun 2005 22:33:30 -0400

While this is usually served as a tapa, it is too good not to eat as a main course. After trying the ones that were posted here on Zaar, I found myself still searching for the gambas we had in Barcelona. Finally I found the recipe with the flavor and creaminess of the dish we fell in love with in Spain! The same dish can be made with squid, cut into rings, or scallops. Serve with lots of warm crusty bread to sop up the sauce. You will not want to waste a drop! (Make sure you are "warming" the olive oil and the butter, not cooking it off..... cause you'll want every last bit of it for the sauce) -- posted by NcMysteryShopper

Stuffed Calamari on the Grill

Mon, 11 Jul 2005 21:09:53 -0400

This is a slightly different way of cooking stuffed calamari. I haven't tried it yet, and am looking forward to something different. I plan on serving with a nice light marinara on the side. -- posted by ladycook

Seafood Pasta

Wed, 13 Jul 2005 06:54:57 -0400

I thought this sounded great and will be trying it soon. If you don't like some of the seafood (or can not get it) just add a bit more of the other seafood listed. Recipe source: local newspaper -- posted by ellie_

Salt and Pepper Calamari

Mon, 08 Aug 2005 15:11:08 -0400

This is one of our favourite dishes. It can also be made with prawns in the same manner. -- posted by Wendys Kitchen

Calamari Mediterranean

Mon, 08 Aug 2005 20:10:09 -0400

This is a really nice way to prepare calamari as opposed to frying it. Make sure you have plenty of french bread to mop up the juices. -- posted by ChefDebs

Grilled Squid

Sun, 13 Nov 2005 20:22:34 -0500

Grilled meats and seafood are very popular in Vietnam and many recipes, like this one, rely upon the specific flavors imparted from the open wood burning grill. -- posted by *

Wok Tossed Coriander/Basil Squid

Mon, 28 Nov 2005 20:37:17 -0500

I love these flavours conbined with the delicate flavor of squid which is dusted in seasoned cornflour before going into the work to brown before adding the sauce! -- posted by djmastermum

Spicy Fried Calamari With Lemon Aioli

Mon, 28 Nov 2005 21:09:41 -0500

I'd been looking for a good spicy calamari recipe for some time when I stumbled across this recipe from the Global Gourmet. It's wooooonderful. -- posted by jeniwan

Calamari Con Pomodoro

Thu, 22 Dec 2005 11:13:06 -0500

We have this on Christmas Eve. -- posted by Phil Franco

The Best Calamari Salad

Tue, 17 Jan 2006 15:08:36 -0500

An easy inexpensive side dish goes great with grilled foods and grilled bread for the juice !!!! -- posted by mrs.pin

Calamari Ripieni (Stuffed Squid)

Wed, 18 Jan 2006 13:29:20 -0500

Another family recipe I got from Italian friends while living in Naples. This is so easy if you can find the squid. -- posted by Pilates Gal

Fried Calamari (Cajun Style)

Fri, 10 Feb 2006 15:51:00 -0500

This recipe is dedicated to Chef Queen Dragon Mom--she hates calimari, but I'm hoping this recipe will change her mind :0) -- posted by Pokey in San Antonio, TX

Prawn and Chicken Stuffed Calamari - Thai Style

Wed, 15 Feb 2006 12:32:28 -0500

This stunning dish comes from Melbourne's wonderful Royal Thai restaurant Palm Sugar and was published in the Age newspaper some time ago. It looks impressive and is highlighted by the tasty chilli capsicum sauce. -- posted by amanda l b

Baked Squid With Garlic-Anchovy Pasta

Mon, 20 Feb 2006 15:13:24 -0500

I found this on another recipe site many years ago and it became a favorite back then. I recently came across the recipe again and thought I would share it here. Originally by Tracy Seaman in _An Italian Christmas Meal_; "Food and Wine", December 1994. -- posted by Skypoodle

Spaghetti Lasagna

Mon, 13 Mar 2006 19:00:01 -0500

spaghetti lasagna -- posted by Chef #299202

Breaded Calamari Steaks

Mon, 10 Apr 2006 20:40:07 -0400

This is a very simple but delicious recipe for calamari steaks. Be careful though - they cook exceedingly fast. Make sure you have the rest of the meal ready and on the table before you cook the steaks. -- posted by ChefMarvelIris

Summer Seafood Ceviche

Tue, 11 Apr 2006 14:07:56 -0400

My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer. -- posted by Bethany Taylor

Lori's Squid With Chocolate Sauce

Fri, 28 Apr 2006 14:34:10 -0400

Yet ANOTHER 6 stars!!! -- posted by Lori 13

Shrimp and Squid Cocktails With Avocado and Tomato

Mon, 15 May 2006 19:09:48 -0400

Need a hang-over cure? This cold, refreshing, vitamin-C rich starter is reputed in Nicaragua and in coastal towns of Mexico to do so. The Spanish name for this seafood salad is "vuelva a la vida", which means "return to life." Either way, it sounds yummy! Compliments of Food and Wine Magazine. It does need overnight marinating time. -- posted by Tweeky

Grilled Seafood Skewers

Tue, 23 May 2006 14:16:20 -0400

Frm simply her mag. -- posted by EviN

Lori's Squid Slaw

Wed, 24 May 2006 16:26:33 -0400

VERY interesting--it REALLY is great though. Gave it 7 stars! -- posted by Lori 13

Classic Greek Salad Topped With Grilled Calamari Skewers

Fri, 02 Jun 2006 15:12:54 -0400

This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06 -- posted by Cynna

Squid Salad

Mon, 05 Jun 2006 16:16:45 -0400

A warm salad for a warm summer's day. Note that do not dress the salad until its time to eat or the salad will be soggy. -- posted by ladylynd

Paella a La Valenciana

Thu, 08 Jun 2006 16:44:41 -0400

This paella is from Valencia, spain. a succulent paella made with either chicken and or fish & pork -- posted by Jane Gib

Squid With Anchovy Sauce

Mon, 19 Jun 2006 13:05:14 -0400

I LOVE seafood! -- posted by Lori 13

Lori's Stuffed Squid

Mon, 19 Jun 2006 13:10:13 -0400

This is to DIE for... -- posted by Lori 13

Italian Shrimp, Scallop, and Calamari Salad

Tue, 27 Jun 2006 22:19:08 -0400

I found this in the new issue of, my favorite magazine, Coastal Living. It sounds perfect to post for ZWT 2006. I have not tried it but this is a recipe that is right up my alley! Can't wait to make this! -- posted by susie cooks

Calamari

Wed, 12 Jul 2006 16:52:51 -0400

Who doesn't love squid covered in breadcrumbs, it is perfect for an entry -- posted by Perfect Pixie

Pasta Alla Pescatore

Fri, 21 Jul 2006 15:54:20 -0400

Courtesy of the Food network. -- posted by Phil Franco

Calamari Skillet Curry

Thu, 03 Aug 2006 09:36:19 -0400

Fresh calamari may be used for this in place of frozen, please adjust all seasonings to taste. This recipe may be doubled, serve it over cooked rice. -- posted by KITTENCAL

Encornets Farcies - Stuffed Small Squid

Mon, 14 Aug 2006 22:39:39 -0400

A lovely recipe from the South of France, with all the flavours of Provence! -- posted by Chef #313827

Pancit Lomi

Wed, 06 Sep 2006 15:16:32 -0400

Flat noodles mixed with vegetables in a soup -- posted by Chef #261327

Insalata Di Mare Campanese (Seafood Salad from Campania)

Mon, 18 Sep 2006 21:57:52 -0400

A refreshing and colorful salad reflecting the abundance of seafood, vegetables and olive oil in and around the Amalfi coast. This salad, which may be served as an appetizer or entrée, actually improves as it sits so make it early in the day to allow the flavors to marry. Serve with a mixed green salad, crusty bread and a nice glass of chilled white wine. Adapted from Whole Foods. Serves 6 as an appetizer, 4 as a main dish -- posted by Chef Kate

Wet Fried Calamari

Sun, 08 Oct 2006 21:44:16 -0400

Alton Brown recipe. Sounds yummy! -- posted by Japanese Delight

Thai Prawns and Squid Hot Soup (Tom Yum Kung Lae Pia Muk)

Sat, 25 Nov 2006 19:06:00 -0500

Ideally, the stock for this soup should be made with pork bones. If these are not available, however, use chicken stock (bouillon) cubes instead. -- posted by Olga Drozd

Salt & Pepper Crispy Squid

Tue, 28 Nov 2006 17:01:55 -0500

I've cooked this several times and just love it, so long as the squid is very dry you can flour in advance, lay out single layer, cover and refrigerate for up to 2 hours. It's a great starter for Thai steamed fish or Malay fish curry. -- posted by cherry's eats

Calamari in Padella

Sun, 24 Dec 2006 08:02:04 -0500

tender calamari sautéed with capers, kalamata olives, onions, garlic, and finished with red wine marinara, and basil. -- posted by The Italian Cook

Simple Seafood Stir Fry (Low Carb)

Sun, 04 Feb 2007 23:17:07 -0500

Super easy and super quick. This is delicious, if you like seafood. I often get really tired of meat when I'm low carbing, so I make this to keep me going. I find I could eat this every day. -- posted by Marlitt

Salt and Pepper Squid or Calamari With Cucumber Salad

Mon, 12 Feb 2007 22:58:06 -0500

This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book. -- posted by Chef floWer

Greek Fried Squid in Parsley and Lemon Batter Kalamarakia

Wed, 28 Feb 2007 16:07:37 -0500

Kalamari are one of the most populous of seafoods, and the Mediterranean and its inlet seas teem with their own variety. Greeks today have added a splash of lemon, they honor the forefathers with a treatment that echoes time: Batter them lightly, cook them quickly, serve them fresh, and add to them only a dash of brightener, for why alter a taste so delicate? Here lemon zest is added to the batter, complemented by a touch of parsley. -- posted by Olga Drozd

Greek Squid Baked in a Brown Bag With Tomatoes, Mint, and Garlic

Wed, 28 Feb 2007 22:42:35 -0500

In the traditional preparation, squid is baked in a brown paper bag. Cuttlefish are just as likely to be used. Both come out juicy, steeped in flavor, and with a toasty air from the baked paper wrap. Cuttlefish is fleshier and has a smoother texture than squid. If you use cuttlefish, they need a little more time to cook tenderly, about 30 minutes. -- posted by Olga Drozd

Mediterranean Squid With Mushrooms and Tomatoes

Tue, 20 Mar 2007 22:18:30 -0400

Squid is known as calamari. You should select fresh squid if possible, and it should have a fresh, sweet smell. The meat is actually firm, slightly chewy, and white when cooked. Overcooking makes it tough. This can be served either as a main or first course. The tomatoe sauce can be done ahead of time and re-heated -- posted by Abby Girl

Marinated Calamari

Thu, 17 May 2007 15:14:22 -0400

This calamari is so juicy and tender. The squid is tenderised by overnight soaking in milk. Tossed in flour and deep fried. Serve with a squeeze of lemon and a salad on the side. Any quantities of squid can be used for this recipe- just adjust ingredient amounts to suit. -- posted by **Jubes**

Calamari Fritto

Sun, 20 May 2007 16:53:36 -0400

Adapted from Roadfood.com. The original recipe called for four times as much of the dry ingredients. I had more than enough by reducing the quantities as indicated here, but you may need more to coat the calamari. The confectioners' sugar adds a subtle sweetness. -- posted by bobo3039

Calamari Provencale

Mon, 28 May 2007 23:01:43 -0400

This is delicious served over linguini or angel hair pasta and is best with summer's vine-ripened tomatoes. Originally from an October 1983 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. It was served at Charley's Place in Langhorne, Pennsylvania.I've also used the sauce over fresh scallops or shrimp that I've sauted in the butter and garlic.This is also great as an appetizer or first course.Soaking time for the squid is not included in the prep time. -- posted by Leslie in Texas

Seafood Risotto

Sun, 10 Jun 2007 21:21:28 -0400

This is mums recipe, I just made it the other night as my first ever risotto. Use more or less shellfish - we love more -- posted by Perfect Pixie

Calamari With Lemon Rice Australian Ww 5 Pts

Wed, 18 Jul 2007 00:08:55 -0400

Nice light calamari rings--not to fatty. -- posted by Sonya01

Orecchiette With Lemony Grilled Squid, Arugula and Chickpeas

Mon, 06 Aug 2007 15:39:06 -0400

Food & Wine. June 2007. This can also be made with already cut and cleaned squid and/or made on the stove top. Thaw frozen squid first! Don't overcook the squid or it becomes tough. -- posted by dicentra

Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed

Mon, 27 Aug 2007 22:57:39 -0400

Gordon Ramsay -- posted by dicentra

Mostaccioli With Mussels, Calamari and Tomato Sauce

Fri, 31 Aug 2007 14:49:37 -0400

Mostaccioli con Cozze, Calamari e Salsa al Pomodoro. From the Barilla website. -- posted by dicentra

Chilli, Salt and Pepper Squid

Sun, 23 Sep 2007 22:54:59 -0400

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot. -- posted by English_Rose

Calamari Marinara

Mon, 24 Sep 2007 21:42:44 -0400

Not your ordinary fried squid! Serve over pasta. -- posted by dicentra

Linguine With Calamari and Garlic

Fri, 12 Oct 2007 00:51:17 -0400

I used to make this all the time and I'd forgotten all about it. This recipe is delicious. You can easily double this if you want to. It makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. It's from 1996 Bon Appetit. I'd serve it with garlic bread and a nice mixed salad. You are going to need to reserve some of the pasta water, so don't forget! ;-) -- posted by A la Carte

Moro's Arroz a La Marinara

Fri, 12 Oct 2007 19:47:54 -0400

Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid. -- posted by Manami

El Farol Fried Calamari

Tue, 16 Oct 2007 00:59:35 -0400

From El Farol in Santa Fe. Served as tapas. Prep does not include marinating time of 3 hours. -- posted by MarraMamba

Easy Calamari Cajun Style With Lime Vinaigrette

Wed, 17 Oct 2007 00:05:55 -0400

Very quick, tasty and simple to make. Can also be used with prawns (shrimp) or fish fillets. Garnish with lemon wedges. Simply delicious -- posted by An_Net

Spicy Calamari With Bacon and Scallions

Mon, 19 Nov 2007 20:26:48 -0500

Really simple yet the flavors are quite complex. From the November, 2007 edition of Gourmet. It's supposed to serve four as a main course; we found it sufficient for three as a starter (either a tribute to the recipe or just further proof that we love to eat) -- posted by Chef Kate

Seafood Noodle Balls

Thu, 29 Nov 2007 18:18:11 -0500

Served with Recipe #268393 and Sweet Chilli Sauce -- posted by Jewelies

Crispy Squid With Garlic Mayonnaise

Wed, 02 Jan 2008 21:31:33 -0500

Super easy and quick way to prepare calamari. This is from Nigella Express. -- posted by Pikake21

Chilli, Salt and Pepper Seafood

Sun, 13 Jan 2008 01:12:27 -0500

From The Australian Womens Weekly After Work Feast. -- posted by I'mPat

Calamari and Rice

Fri, 25 Jan 2008 19:20:54 -0500

From All Recipes. -- posted by dicentra

Calamari Mango Salad

Fri, 08 Feb 2008 20:02:32 -0500

From Coastal Living. -- posted by dicentra

Kai Yat Sai Talay (Thai Omelette With Seafood)

Tue, 04 Mar 2008 00:13:18 -0500

An unusual omlette whose recipe I found in a magazine. I am yet to try this one. Quite frankly, I am all for a more... uhh... conventional omlette. -- posted by Galley Devil

Mixed Seafood Curry With Bamboo Shoots

Tue, 25 Mar 2008 00:17:55 -0400

My boyfriend and I frequent this thai restaurant in Aurora Ontario. I once ordered their Bamboo Squid, and when I got home, I made some revisions and came up with my own version. I am not so good at cooking with measurements, The way I cook is by tasting, adding a lil here and there ;-) Enjoy! -- posted by alenaellen

J. Baldwin's Calamari With Beurre Blanc Sauce:

Thu, 17 Apr 2008 02:09:40 -0400

I am a calamari lover !!! I begged Jeff for years to make this in his culinary classes but it took him 2 years to finally give it up. This is the best calamari you will ever eat and I am SO glad I can finally make it at home and impress friends and family. Thanks Jeff !!! When I cannot find calamari steaks, I buy a 10 oz box of Trader Joe's lightly breaded calamari rings and it is still awesome .. Enjoy !!! -- posted by pollyw

Crispy Squid With Capers

Thu, 24 Apr 2008 13:13:27 -0400

Very easy addition to a tapas evening, or just on its own as a snack. The crispy capers themselves are quite lovely! Serve with garlic mayo and lemon wedges. To clean the squid, firstly remove the solid clear shaft running from the head to the end of the body. Pull the head away from the body slowly but firmly to remove the innards. Wash the body under running water - if there's any dark skin, this can usually be rubbed off, but dont worry to much if it sticks. Cut the head just below the eyes, retaining the tentacles, which can be used in the dish, but discard the rest of the head and innards. -- posted by Snowbunny Andorra

Soy and Lime Calamari Skewers

Wed, 30 Apr 2008 23:16:24 -0400

for asian forum -- posted by Sonya01

Ginger Squid Japanese Style (Ika Shoga Yaki)

Fri, 02 May 2008 21:58:53 -0400

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons) -- posted by Chef floWer

Thai Dried Squid (Calamari)

Wed, 28 May 2008 01:38:34 -0400

This came from the book "Thai Food" by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun. Note it requires overnight marination (not included in prep time) and quite a bit of drying time. Makes an interesting snack although it is quite salty & chewy so won't be to everyone's taste. -- posted by Peter J

Soy and Lime Calamari Skewers

Fri, 30 May 2008 19:25:53 -0400

im into skewers at the moment because of a tag game i just played and enjoyed.you will need 16 skewers for this recipe -- posted by Sonya01

Vietnamese Calamari Herb Salad

Sun, 20 Jul 2008 03:08:52 -0400

from Sunset magazine. A great way to use all those herbs growing in your garden--this salad uses 5 different herbs. -- posted by bobo3039

Buckwheat Noodles With Ginger Squid

Mon, 06 Oct 2008 15:06:03 -0400

This is meant to be a first course dish, but I would serve it as a main dish. Food & Wine. WINE: A medium-weight Chardonnay, goes with this lively combination of ginger, soy sauce and cilantro. -- posted by dicentra

Stuffed Squid

Mon, 20 Oct 2008 20:36:39 -0400

Gourmet. January 2004. -- posted by dicentra

Zuppa Di Pesce

Mon, 03 Nov 2008 00:01:13 -0500

Italian Fish Soup. Gourmet. Jan 04. -- posted by dicentra

Squid Salad or Octopus Salad - Japanese Style

Thu, 13 Nov 2008 00:33:13 -0500

You could either use squid or octopus for this salad, I have trouble finding octopus most times so I used squid. I normally buy my squid/octopus already cleaned and gutted. If your squid/octopus needs to be clean then remove the guts (discard) and legs from the body and rinse. Cut off the tips on the legs and discard, then chop the remaining leg pieces and body into bite-size chunks. Original recipe comes from Harumis Japanese Home Cooking by Harumi Kurihara but I have twinkled with it -- posted by Chef floWer

Italian Stuffed Squid

Sun, 14 Dec 2008 17:46:16 -0500

Great Italian Seafood recipe -- posted by Chef #948570

Stewed Spanish Squid

Mon, 05 Jan 2009 23:48:13 -0500

Slow-cooked squid takes on a flavourful succulence in this simple but tasty Spanish recipe. Serve with plenty of crusty bread to mop up excess sauce and a nice crisp green salad. -- posted by English_Rose

Provençal Fish Stew

Tue, 06 Jan 2009 00:22:12 -0500

For a flavourful seafood dish try this version of a classic French recipe, filled with Mediterranean flavours. Perfect for feeding a crowd. Serve with plenty of crusty bread. -- posted by English_Rose

Greek Braised Squid

Tue, 06 Jan 2009 02:14:12 -0500

Cooked in the Greek manner, this slow-braised squid becomes tender and delicious. -- posted by English_Rose

Tapas-Style Spicy Tomato Squid

Tue, 20 Jan 2009 13:01:14 -0500

Serve with crusty bread. -- posted by English_Rose

Sautéed Squid and Merguez With Rocket Salad

Thu, 22 Jan 2009 14:13:34 -0500

Here's a fab French / Algerian 'Fusion' salad! It is packed full of vibrant flavours that compliment each other & makes a great lunch. You could also serve as a starter in smaller portions! Make it a bit quicker by using tinned garbanzo beans. -- posted by Um Safia

Lemon and Garlic Squid

Mon, 09 Mar 2009 11:37:22 -0400

Super quick and tasty. -- posted by English_Rose

Spaghetti With Squid and Tomatoes

Mon, 09 Mar 2009 16:32:40 -0400

Quick and tasty. -- posted by English_Rose

Sweet Chile Squid

Mon, 16 Mar 2009 15:41:33 -0400

This is a beautiful dish to serve to your guests. Hot, but yet sweet. I have also added a handful of Snow Pea Pods while sauting the bell peppers. I liked the addition of color and crunch it added to the dish. Serve over hot cooked rice. -- posted by daisygrl64

Squid With Caramelized Onions

Thu, 19 Mar 2009 16:11:32 -0400

Baby Octopus and Squid With Baby Bok Choy - Salad

Thu, 02 Apr 2009 00:49:54 -0400

Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely HOT. Rice vinegar is NOT sushi vinegar, the latter has sugar. As with most of my recipes, ingredient quantities are approximate. I can see adding drained capers and/or toasted pine nuts at the end in a future rendition of this... Prep time includes marinating time. -- posted by Diann is Cooking

Croatian Squid With Rice

Mon, 06 Apr 2009 21:32:16 -0400

Also known as "Crna Riz" or "black rice", this recipe is traditionally a risotto made with squid ink, and wine. This alcohol free version is much easier to prepare, and is a great way to introduce kids to squid. -- posted by Chef #1228626

Florentine Stewed Calamari With Swiss Chard

Sun, 19 Apr 2009 23:52:04 -0400

From the Gourmet Magazine May/2009 I have not made this recipe YET! I'm waiting for Guests that will appreciate it!! Calamari isn't something I can get DH to eat :( -- posted by katie in the UP

Spanish Squid Tapas

Fri, 08 May 2009 02:22:28 -0400

Who doesn't love Tapas? Tapas in Spain are magnificent appetizers and a national treasure! -- posted by daisygrl64

Spicy and Salty Squid

Sat, 16 May 2009 10:43:31 -0400

I really like squid and it's great prepared this way. It's crunchy and delicious. Enjoy! -- posted by Nif

Calamari in the Greek Style

Sun, 24 May 2009 02:48:50 -0400

This recipe will make good use of our Franchi Red Pear tomatoes, White Lightning eggplant & basil from the garden & the plentiful calamari from our waters. Received in email from gourmet-recipes-from-around-the-world. Thanks Petro B.! -- posted by Buster's friend

Pyi Gyi Nga Kazun Ywet (Burmese Squid Salad)

Tue, 14 Jul 2009 01:23:01 -0400

Recipe posted in response to a request in the Asian Forum. -- posted by Celticevergreen

Spicy Squid With Carrots

Tue, 28 Jul 2009 02:27:00 -0400

This is another recipe that was an experiment, but turned out beautifully. It also reheats well in a microwave for leftovers the day after - just don't reheat it at work - your coworkers will hate you. -- posted by Obsidian468

Dalmatian Fried Calamari

Tue, 01 Sep 2009 16:43:58 -0400

This is a simple meal, easy to make. The only problem might be that when you fry the calamari oil will sprinkle around kitchen and can hurt you, so use some kind of protection. -- posted by nitko

Crispy Calamari With Mediterranean Relish

Thu, 08 Oct 2009 17:37:59 -0400

Served with fresh pita bread and creamy Greek yogurt, this colourful salad makes a fine lunch or a substantial appetizer. First paragraphs of ingredients is for the relish; second paragraph is for the calamari. -- posted by Cecily Parsley

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- posted by Molly53

Calamari in Creamy Wine Sauce

Mon, 19 Oct 2009 13:24:19 -0400

If you love calamari, you will LOVE this one! Light, flavorful and super delicious! I sub 1/2 and 1/2 for the cream and still love it as much! The original recipe was for 1/2 pound of pasta but I increase the pasta to 1 pound without increasing the other ingredients because my family doesn't like things as "saucy". If yours does, either 1/2 the pasta or double the sauce! -- posted by ChicagoRN