Best 5 Calamari With Asian Spinach Recipes

EASY THAI STYLE FRIED CALAMARI

Steps:

• Gather the ingredients.
• Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.
• Place squid tubes horizontally in front of you on a cutting board . Using a sharp knife and cutting toward you, make slices about 1/2-inch wide. This will create nice-size rings.
• Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
• Pour oil into a small- or medium-sized frying pan. The oil should be at least 1-inch deep.
• Turn heat to high- or medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready.
• Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side.
• Turn heat down to medium to prevent oil splattering. The calamari should turn a light golden brown. Avoid over-cooking, or squid will turn rubbery.
• When rings are done frying, remove from oil and place on a clean kitchen towel or paper towel to drain.
• Serve immediately while still hot. Serve with Thai sweet chili sauce.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS

Steps:

• To make the calamari:
• 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.
• To make the sauce:
• 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.
• Deliciouso!

HONEY-GLAZED GRILLED CALAMARI OVER WILTED SPINACH WITH CAPERED COUSCOUS

Steps:

• For the capered couscous: Cook couscous according to package directions, adding capers and oregano at beginning of cooking time. Add parsley and season, to taste, with salt and black pepper just before serving.
• For the calamari:
• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper. Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine. Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add spinach, cover and steam 1 minute, until spinach wilts. Season, to taste, with salt and black pepper. Slice calamari crosswise into rings and serve over wilted spinach. Serve couscous on the side.

ASIAN SAUTEED SPINACH

Steps:

• Heat vegetable oil and sesame oil in a large pan.
• Add garlic and cook briefly.
• Add spinach and cook until the spinach is mostly wilted.
• Add soy sauce to taste and continue cooking just until the spinach has all wilted.
• Serve immediately.

CALAMARI WITH ASIAN SPINACH

Steps:

• To make the Spinach: In a large skillet, heat olive oil.
• Add onion and garlic; saute 4 minutes.
• Add tomatoes, soy sauce, ginger, and hot sauce; simmer 5 minutes.
• Add spinach; bring to a boil.
• Remove from heat and keep warm.
• In a dish or resealable plastic bag, place calamari, lemon juice, salt, and pepper.
• Toss to coat calamari.
• Marinate 10 minutes.
• Thread six 12-inch skewers with calamari.
• Brush with sesame oil.
• Grill 4 minutes, turning once halfway through grilling time.
• Serve skewers on warm Asian spinach.