Best 6 Spicy 3 Minute Calamari Recipes

CRISPY FRIED CALAMARI RECIPE

Steps:

• Slice the calamari tubes into ¾-inch thick rings.
• In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk.
• Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
• In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne (make sure the mixture is well combined).
• Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
• Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
• Heat 4 inches of grape seed oil in a small cooking pot (I used a 2.5 quart pot) to somewhere between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
• Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
• Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice!

SPICY TWO MINUTE CALAMARI

Steps:

• You can prepare this in advance and set it aside or prepare it while the tomato sauce is cooking. In a skillet melt butter and saute finely diced shallot until soft and no longer translucent. Add breadcrumbs and toast until nutty and slightly brown. Stir in fresh herbs and set aside.
• Heat olive oil in a skillet over medium heat, and saute sliced shallot for 3 minutes until fragrant and no longer translucent. Add white wine, stir and cook for additional 2 minutes.
• Add tomatoes, capers, peppers, and a pinch of crushed red pepper to the pan and cook together for 12-15 minutes stirring frequently. Add a generous pinch of salt and black pepper. Taste sauce for seasoning, and adjust as needed.
• Prepare calamari, pat dry and slice into rounds. Add to pan and cook for 2 minutes. Do not overcook or the calamari will turn rubbery.
• Top calamari with breadcrumbs and serve immediately.

SPICY AND GREASY RHODE ISLAND CALAMARI

Steps:

• Working Ahead:
• The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day.
• Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
• Fry Mix:
• Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
• Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
• While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer. Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate. Bread remaining squid. Rinse and dry skimmer.
• Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
• When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
• Fry remaining squid and drain.
• Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.

SPICY 3-MINUTE CALAMARI

Steps:

• Heat 1/4 cup oil in a large sauté pan until just smoking. Sauté the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes. Add the tomato sauce, and bring to a simmer. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions, and season with salt and pepper. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.

FRIED CALAMARI WITH SPICY RED SAUCE

Steps:

• Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
• Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
• Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
• Serve with the lemon wedges and spicy marinara on the side.

SPICY CALAMARI WITH FREGOLA

Steps:

• Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
• Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
• Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
• Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
• Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
• Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.