Best 5 Wine Braised Calamari With Vegetables Recipes

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## Wine-Braised Calamari with Vegetables: A Culinary Symphony of Seafood and Garden Delights ##

Immerse yourself in a culinary journey where succulent calamari and an array of vibrant vegetables dance harmoniously in a savory symphony of flavors. This wine-braised calamari recipe is a masterpiece that elevates the humble squid to new heights of culinary excellence. Plump and tender calamari rings, infused with the rich essence of white wine, garlic, and herbs, take center stage in this delectable dish. Accompanied by a medley of colorful vegetables, each contributing its unique flavor and texture, this dish is a feast for the senses. From the crisp-tender asparagus to the sweet bell peppers, the earthy mushrooms, and the juicy tomatoes, every bite is an explosion of flavors that will tantalize your taste buds. Whether you're hosting a special occasion or simply seeking a comforting and delicious meal, this wine-braised calamari with vegetables is sure to impress.

Let's cook with our recipes!

WARM CALAMARI WITH WINTER VEGETABLES



Warm Calamari With Winter Vegetables image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 11

6 oven-dried or soft sun-dried tomato halves (not in oil), minced
4 tablespoons white wine vinegar
5 tablespoons extra virgin olive oil
Salt
pepper
3/4 pound brussels sprouts, halved lengthwise
1/2 cup diced fennel bulb
3/4 pound calamari, bodies sliced in thin rings
1 small shallot, minced
1 large garlic clove, slivered
1 cup cooked cannellini beans, rinsed if canned

Steps:

  • Mix tomatoes, vinegar and 4 tablespoons oil. Season with salt and pepper.
  • Bring a couple of quarts of salted water to a boil. Add the brussels sprouts, cook 2 minutes, scoop out with a slotted spoon, drain and transfer to a cutting board. Add the fennel to the water, cook 90 seconds, drain and transfer to a large bowl. Trim away the bottom half-inch of the brussels sprouts. Pull the leaves off what remains of the sprouts until they no longer come off easily. Discard what's left of the sprouts. Add the leaves to the fennel.
  • Heat a cast-iron skillet until very hot. Add the remaining oil. When hot, add the calamari, separating the pieces, and cook a couple of minutes. Add the shallot and garlic, lower heat to medium and sauté another minute, until softened. Add the beans, fennel and brussels sprout leaves. Sauté briefly, until everything is warmed through.
  • Remove from heat, season with salt and pepper, and transfer to a shallow bowl for serving. Drizzle with the tomato vinaigrette.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 844 milligrams, Sugar 6 grams

EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE



Easy Calamari Recipe with Garlic Lime Sauce image

Easy skillet calamari recipe, cooked in a light garlic lime sauce finished fresh dill. Great for dinner or as a warm appetizer, see serving suggestions.

Provided by Suzy Karadsheh

Categories     Entree

Time 11m

Number Of Ingredients 9

Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
Unsalted butter
10 garlic cloves, roughly chopped
1.5 lb calamari, sliced into rings
2 to 3 tbsp white wine
Juice of 1 1/2 limes
Salt and pepper
Pinch cayenne pepper, optional
3 tbsp chopped fresh dill

Steps:

  • In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
  • Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
  • Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)

Nutrition Facts : Calories 282 calories, Sugar 0.5 g, Sodium 52.4 mg, Fat 18.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1 g, Protein 18.5 g, Cholesterol 272.3 mg

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS



Braised Calamari Stuffed with Shrimp, Spinach and Herbs image

Provided by Anne Burrell

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

11 clean medium calamari tubes, about 5 to 6 inches long
1/2 pound peeled, deveined medium shrimp, roughly chopped
3 cloves garlic, smashed and coarsely chopped
2 cups coarsely chopped baby spinach
2 eggs
1/2 to 3/4 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 bunch fresh oregano, leaves chopped
2 pinches crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 large or 2 small onions, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
3/4 cup dry white wine
1 (28-ounce) can Italian plum tomatoes

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!

GARLIC-AND-HERB-BRAISED SQUID



Garlic-and-Herb-Braised Squid image

Categories     Garlic     Tomato     Braise     Dinner     Squid     White Wine     Healthy     Gourmet     New York     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 pounds cleaned squid
2 cups flat-leaf parsley sprigs, divided
5 garlic cloves
3 tablespoons olive oil
1/4 teaspoon hot red-pepper flakes
3/4 cup Chardonnay
1 (28-ounce) can whole tomatoes in juice, coarsely chopped
1/4 cup water
Accompaniment: crusty bread

Steps:

  • Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
  • Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
  • Season with additional salt and pepper and stir in reserved parsley.

CALAMARI IN RED WINE AND TOMATO SAUCE



Calamari in Red Wine and Tomato Sauce image

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Provided by NCANGELONE

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 10

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

Steps:

  • Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
  • In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
  • Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g

Tips:

  • Choose Fresh Calamari: Opt for fresh calamari with a firm texture and a mild briny aroma. Avoid any calamari that appears slimy or has an off-putting odor.
  • Tenderize the Calamari: To ensure tender calamari, score the surface of the tubes and tentacles before cooking. This helps the marinade and cooking liquid penetrate better, resulting in a more flavorful and tender texture.
  • Marinate the Calamari: Marinating the calamari in a flavorful mixture of olive oil, garlic, herbs, and spices enhances its taste and keeps it moist during cooking.
  • Cook the Calamari Properly: Overcooking can make the calamari tough and rubbery. Cook it just until it turns opaque and tender, about 2-3 minutes per side.
  • Use a Variety of Vegetables: Don't limit yourself to just one or two vegetables. Experiment with a variety of colorful and flavorful vegetables like bell peppers, zucchini, carrots, and mushrooms.
  • Adjust the Liquid: The amount of liquid you add to the braising pan may vary depending on the type of vegetables you use. Adjust the liquid accordingly to ensure that the vegetables are cooked through but not overcooked.
  • Serve Immediately: Wine-braised calamari is best served immediately, while it's still hot and tender. Garnish with fresh herbs like parsley or basil for an extra touch of flavor.

Conclusion:

Wine-braised calamari with vegetables is a delicious and elegant dish that showcases the delicate flavors of the sea. By following these tips and using fresh, high-quality ingredients, you can create a restaurant-worthy meal in the comfort of your own home. So gather your ingredients, put on your apron, and enjoy the process of cooking this culinary delight. Whether you're hosting a dinner party or simply treating yourself to a special meal, wine-braised calamari with vegetables is sure to impress your taste buds and leave you feeling satisfied. Bon appétit!

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