Another one of those apps I always found myself ordering and half the time being disappointed and half the time being satisfied. No more, We have taken measures against suffering with crappy calamari.... Now I am not a purest, so My breading is more than flour, and I didn't feel the need to take the skin off. But Just flour works as a great breading.
Salt & Pepper
Oil to fry in
Lemon if you want it
Make your breading of 50/50 flour bread crumbs salt, pepper, and a LITTLE cayenne pepper (or just flour)
Cut your squid into rings, and the skirts
get rid of all beaks, and the ink, and all that
Roll the calamari around in your breading
Heat your oil up to frying temperatures
Drop your calamari in to fry for about 2 minutes
Remember... I never promised to be authentic to other cuisines....
Pull the tentacles out the head looking thing. Take the head looking thing and cut horizontally creating rings. Trim the skirts into reasonable size pieces and get rid of the waste (optional to remove the skin).
Option to use just flour. I add breadcrumbs, salt, pepper, and a little bit of cayenne pepper.
The calamari does not require an egg bath if fresh. Just roll around in your breading
I fry mine in vegetable oil in a cast iron skillet for about 2 minutes.
After removing from the oil, place the calamari on paper towel to absorb excess oil and salt. Then Serve
Super Easy yet still super impressive. I am a huge fan of cozze or mussels. Easy, tasty, inexpensive and quick... what is not to like? Adds a nice seafood starter that can stand by itself as a snack.Mussels should still be alive. Tap the mussel on something hard and it should close. If not discard while debearding the mussels.Take a pot, does not have to be huge depending on how many cozze. Cover the bottom in olive oil (or whatever oil you like to use) and throw in a couple of cloves of garlic. I usually chop it finely to better release the flavor Just don't burn them.... (but I have left the cloves whole before)Sometimes if I am feeling it ill put some onions in that I will soften before the garlicNow you can put a glass of white wine in to boil or your cozze I don't think it really matters. Liquid doesnt splash if the cozze go in first. The cozze should not be more then halfway up the potCover, and steam for a couple of minutesThrow in some parsley and stirSteam for a bit linger maybe a minute or two. The cozze are done when they open. If they don't open they are rubbish.
I use Olive oil to cover the bottom of the pot. This will become part of the broth
I dice the 3 cloves of garlic finely in order to let the flavor release better. Be careful not to burn the garlic over low heat.
Add roughly one standard glass of a white wine that you would enjoy drinking to the pot, turn up the heat to high and bring to a boil. This should be just enough to cover the bottom of the pan. The steam is what you want to cook with
Add the Mussels to the pot, they should not be farther than halfway up the pot.
After a 2 minutes add your fresh parsley and then stir the mussels. Resume steaming for another minute or two. Mussels are done when they are open.
Serve with the same white wine you steamed them with and bread. Discard any mussels that did not open
Another easy way to prepare my favorite shell fish. Usually about a lb of mussels per person is about right. As with all sea food, I cant stress how important fresh is to the taste. Avoid subpar shellfish at all costs Same technique as the steamed mussels above but add tomatoes after the garlic. Allow the tomatoes to cook down a bit before steaming with your wine.
option chili powder, red pepper, or another hot spice
Serve with bread
Steamed or Marinara? what is your preference?