Market Recipes: Calamari Cooked Three Ways

Pan-fried Calamari on Heirloom Tomato Basil Microgreen Salad
by Chef Maggie Perkins

Prepared calamari, sliced in rings
Grapeseed 0il

Breading:
Equal parts parmesan cheese, panko bread crumbs, flour
All purpose seasoning
Salt

Salad:
Basil microgreens
Fresh heirloom tomatoes
Splash of olive oil
Juice of 1/2 lemon
Zest of whole lemon
Freshly-ground black pepper, to taste
Coarse sea salt to taste

Calamari
Coat calamari rings in well-mixed, seasoned breading. Bring about an inch of grapeseed oil to heat, testing with drops of breading. When breading fries, add calamari in portions, being careful to not crowd the pan. Fry until just golden. Drain on paper toweling. Salt lightly.

Salad
Snip microgreens from tray. Combine with chopped tomatoes, olive oil, lemon juice, and lemon zest in a salad bowl. Salt and pepper to taste. Set aside to allow tomatoes to release juices.

To serve, plate salad, and mound calamari atop. Serve with additional lemon wedges, if desired.

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Calamari Scampi Salad
by Chef Maggie Perkins

2 T. Grapeseed oil
1 Small bulb garlic, individual cloves peeled and minced
1 Bunch scallions, sliced greens and whites
3-6 Young red, yellow, or orange sweet pepper, cored, sliced in rings
2 Sticks butter
1 Bunch parsley, chopped
2 T. Capers, drained
5 Large lemons, juiced
1 c. Dry white wine
Prepared calamari rings, about one pint squid, cleaned
Mixed Field Greens– 2 cups per entree serving

Saute garlic, scallion, and sweet pepper in grapeseed oil until just tender crisp. Remove, reserve.

In same saucepan, soften butter over medium heat. Stir in parsley, capers, lemon juice, and white wine. Stirring occasionally, allow to simmer and reduce for five minutes over medium heat.

Add calamari rings. Cook until just opaque, 3-4 minutes, stirring frequently. Remove pan from heat.

Mound field greens on dinner plate. Top with sweet pepper mixture, calamari mixture, and ladle butter lemon sauce over salad.

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Mediterranean Lemony Tomato-Stewed Calamari
by Chef Maggie Perkins

1 Pint fresh squid, cleaned, tubes sliced in rings
1 T. Grapeseed oil
2 Sprigs fresh rosemary, leaves only
1 Pint heirloom cherry tomatoes, halved and quartered
1 Clove garlic, crushed
1 Whole lemon, sliced
1t Ground cinnamon
Juice of 1/2 lemon
Sea Salt and Freshly Ground Black Pepper, to taste

In a saucepan over medium-high heat, warm grapeseed oil to shimmering, and add calamari rings, stirring frequently, until just opaque, about 1-2 minutes.

Add cherry tomatoes, garlic, lemon slices and cinnamon. Reduce heat to medium, and cook, stirring frequently, until tomatoes begin to break down and release their juices, about 5 minutes.

Add the juice of half a lemon, return the heat to medium high, and allow to deglaze the browned bits on the bottom of the pan, about one minute. Stir to incorporate.

Correct seasonings. Serve.

 

Photo Credits: Maggie C. Perkins, of Notes from Maggie’s Farm.