895.2K
EAItaly sees your ice cream cone and raises you a calamari cone 🐙
📍 L’Isoletta Trattoria in Ortigia, Sicily, Italy
#calamari #streetfood #italyfood #italytravel #sicily
@eatsbykennedy
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#Calamari
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CHLa frittura di calamari perfetta 🦑 ecco tutti i miei segreti!
📝 Ingredienti
▫️Calamari di medie dimensioni, 3;
▫️Farina 00, q.b.;
▫️Sale a fiocchi, q.b.;
▫️Olio di semi per friggere, 2 lt;
▫️Limone, uno spicchio (facoltativo)
🧑🏻🍳 Procedimento
▫️Per prima cosa riporre la farina in freezer! Deve congelare: piú è fredda, piu verrà croccante!
▫️Poi pulire per bene tutti i calamari e tagliarli a rondelle ne troppo spesse ne troppo sottili. Dopo averli puliti per bene e asciugati, metterli in frigo scoperti su carta assorbente per 30–60 min. Si asciugheranno e diventeranno perfetti.
▫️Mettere a scaldare l’olio. Dovrà raggiungere una temperatura di 170ºC-175ºC.
▫️Passare gli anelli di calamaro nella farina 00 congelata e successivamente tuffarli subito nell’olio ben caldo. I calamari unirli all’olio pochi alla volta perche la temperatura dell’olio non dovrà mai abbassarsi troppo. Inoltre, tra una frittura e l’altra dare tempo all’olio di riprendere temperatura, altrimenti i calamari successivi verranno bolliti.
▫️Con l’aiuto di una schiumarola scolare i calamari quando saranno ben croccanti.
È importante scolarli su carta assorbente ben distanziati l’uno dall’altro e solo poco prima di servire, salare il tutto con del sale a fiocchi.
▫️Servire, infine, con uno spicchio di limone.
#frittura #calamari #ricette #fritto #antipasto
@chef.antonio.la.cava
309.3K
EL20🌡️ Receta escrita 👇👇👇👇👇
A veces lo más sencillo es lo más rico, ¿verdad? 🦑🔥 Hoy os traigo unos calamares a la plancha que quedan tiernos, doraditos y con un sabor increíble gracias a la salsa Mery. Es la cena rápida perfecta o un picoteo de diez para el fin de semana. El truco es no moverlos mucho para que se marquen bien... ¡ya veréis qué delicia! ✨
INGREDIENTES
▪️Calamares frescos (cuerpos y tentáculos)
▪️Aceite de oliva virgen extra
▪️Ajo
▪️Perejil fresco
▪️Limón (jugo)
▪️Sal (preferiblemente en escamas para el final)
PASO A PASO
▪️Empezamos preparando el aliño. Pica muy finito el ajo y el perejil fresco. Mézclalos en un cuenco o bote con un buen chorro de aceite de oliva y un chorrito de jugo de limón. Emulsiona bien. Reserva para el final.
▪️Pon una sartén o plancha al fuego y deja que se caliente muy, muy bien. Es fundamental para que el calamar se selle y no se cueza.
▪️Coloca los cuerpos de los calamares y los tentáculos. Déjalos 1 minuto por cada lado sin moverlos demasiado para que cojan ese color dorado tan apetecible.
▪️Justo antes de sacar, rocía generosamente con la salsa Mery que hemos preparado.
▪️Emplata rápido, añade un pelín más de salsa por encima y... ¡a disfrutar mientras estén bien calientes!
#calamari #calamares
@el_paladarde_lana
681.7K
GIGolden, crispy, and irresistible! 🦑✨ This classic Frittura di Calamari is the perfect appetizer or summer treat❤ Crunchy outside, tender inside😋 @sebastian_fitarau
Ingredients:
1.75 pounds calamari (800 g)
1⅔ cups all-purpose flour (200 g)
Fine salt, to taste (q.b.)
4¼ cups peanut oil, for frying (1 liter)
Clean the Calamari:
Rinse the squid thoroughly under cold running water. Gently pull the head away from the body. Locate and remove the transparent cartilage quill from inside the body. Rinse again thoroughly, removing the innards by hand.
Remove Skin and Fins with a small knife, make a small cut at the bottom edge of the body to grip the skin, then peel it off completely. Remove the side fins using a knife.
Cut the Squid:
Slice the body into ¼-inch (0.5 cm) rings. Alternatively, open the body like a book, slice lengthwise, then cut into thin strips.
Prepare the Tentacles. Remove the central beak from the tentacles by opening them and pushing the mouth part outward. Drain all cleaned squid in a colander to remove excess water.
Dredge in Flour:
Spread the flour onto a tray. Add squid rings and tentacles, coating them evenly. Use a colander to shake off any excess flour.
Fry the Squid:
Heat peanut oil in a large pot to 340°F (170°C). Fry the squid in small batches for 3–4 minutes, or until golden and crispy.
Drain and Serve:
Remove the calamari with a slotted spoon and drain on paper towels. Season with salt and serve hot.
#giallolovesitaly #gz #calamari #friedfish #yummy #foodvibes
@giallolovesitaly
100.7K
ANHands down the best calamari in ever had @trelunerestaurant it also happens to be my favorite Italian restaurant in Los Angeles.
#losangeles #hollywood #calamari
@antonio__eats
1.4M
_WCalamari a dieta? Provali così 🦑
Prima però segui @_wanna_fit e non ti sentirai più a dieta ❤️
Ti servirà:
• 200g anelli di calamaro
• q.b pomodori
• 10g olive nere
• 30 g pangrattato
Procedimento:
In una ciotola 🥣 unisci i calamari, pomodori, olive e pangrattato. Trasferisci poi in friggitrice ad aria o forno e cuoci per 15/20 min a 190 gradi, croccanti e buonissimi 🤤
#calamari #dieta #anellitotano #nutrizionista #ricettelight
@_wanna_fit
1.9M
GObest night of my life
#delicious #calamari #nyc
@goood.desmond
446.6K
BRMade the trip to the one and only @randazzos_clambar🙌🏾
#pasta #calamari #italianfood #foodreview #nycfood #brooklyn
@briancantstopeating
325.7K
TRGolden, crispy, and straight out of the fryer!
#calamari #friedfood #shrimp #hollywood #italianfood
@trelunerestaurant
1.8M
ERDON’T FRY YOUR CALAMARI, STUFF THEM! Recipe below. This method results in tender calamari that is packed with flavor and can be prepared the night before!
For the Calamari
15 large calamari, cleaned and tentacles removed
1 tsp salt
½ tsp pepper
15 toothpicks
For the Stuffing:
2 tbsp olive oil
1 tbsp butter
3 garlic cloves minced
½ Calabrian chili pepper, deseeded & minced or 1 tsp of dried chili flakes
½ tsp salt
¼ tsp pepper
1 lb rock shrimp or regular shrimp minced
¼ cup wine
2 tbsp fresh parsley
½ cup regular unseasoned breadcrumbs
For Sauce:
¼ cup olive oil
3 cloves garlic minced
1 tbsp jarred Calabrian chili minced
3 tbsp capers
1 jar pitted Kalamata olives, drained
1 26 ounce can tomato puree
1 28 ounce can crushed tomatoes
1 cup water
1 cup whole olives
3 tbsp fresh parsley
-To a small pan, add olive oil, butter, garlic, chilis, salt and pepper. Sautè over medium heat until the garlic is golden brown.
-Add minced shrimp and cook until pink (about 3 minutes) then add white wine and parsley. Stir to combine and cook for 3 more minutes to allow the alcohol to burn off.
-Turn off the heat, add breadcrumbs, mix and set aside.
-Grab the calamari and season both sides with salt and pepper.
-Fill each calamari with breadcrumb mixture leaving room at the top and bottom. The stuffing will expand so don’t over stuff them.
-Seal each calamari with a toothpick as shown and set aside.
-Time to make the sauce. To a large (11.5 inch) deep skillet, add ¼ cup of olive oil, 3 gloves minced garlic, all the capers and the jarred Calabrian chili pepper. Sautè over medium-low heat until the garlic is golden brown. Add the tomato puree and the crushed tomatoes PLUS 1 CUP OF WATER. Increase the heat to medium let simmer for 15 minutes, then mix in parsley and olives.
-Now submerge all the stuffed calamari in the sauce, cover and let simmer for 45 minutes.
-Serve warm with toasted bread!!
#feastofthesevenfishes #feastofthe7fishes #calamari #italianfood #easyrecipe #christmasevedinner #holidaydinner
@erekav
3.6K
MEFried Calamari + fresh lemon = perfection.
#calamari #friedcalamari #lemon #nyc #nyceats #nycdining #nycfoodie #newyorkeats #eatingnyc #nycrestaurant #nycfoodies #eatingnewyork
@meatballers
118.7K
THDeep Fried Calamari back on the menu this week
#westcork #gastropub #calamari
@martin.buckly
@the_lifeboat_inn
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