Cajun Calamari Recipes

GRILLED CAJUN CALAMARI

Steps:

• In a bowl combine lime and lemon juice, one tablespoon of oil, crushed garlic, oregano, thyme, cayenne pepper, paprika, and black pepper. Set the squid tentacles aside and marinate the calamari in the Cajun seasoning.
• In a saucepan, cook the rice for 15 minutes, drain excess water, and then set aside.
• Next, sear the marinated calamari in a grill pan for one to two minutes.
• In a skillet, sizzle one tablespoon of oil with chopped celery and onions. Then, add diced peppers and tomatoes and the calamari tentacles. Season with salt and chilli powder, pour in any leftover Cajun marinade and cook for 10 minutes.
• Prepare each serving with the cooked rice, vegetable side, and grilled calamari. Finally, garnish with chopped fresh parsley.

CAJUN CALAMARI

Steps:

• Rinse the Calamari (1 pound). Cut off the tentacles to the same length.
• Pull all the innards out. Just reach up the body and pull it straight out.
• Pull out the squid quill. Reach in and make sure you got all the innards out.
• The wings are edible but are on the chewy tough side, so pull them right off.
• Peel the squid skin off.
• The tentacles are a delicacy, so cut right in front of the eyes and push the beak through the other side. Wash the prepared calamari one more time.
• Take the open end of the squid, cut off the uneven ends, and discard. Cut the squid into quarter-inch rings. Discard the tip. As you slice, make sure none of the quill broke off by feeling through the squid.
• In a large mixing bowl, combine Buttermilk (1 cup) and Cajun Seasoning (2 tablespoon).
• Add the cleaned squid rings to the mixture and mix until the rings are thoroughly coated. Marinate for 1 to 2 hours.
• In a large mixing bowl, mix Corn Masa Flour (1/2 cup) or All-Purpose Flour (1/2 cup) and Cajun Seasoning (4 tablespoon).
• Heat deep fryer with Grapeseed Oil (as needed) to 375 degrees F (190 degrees C). Coat marinated squid in flour mixture. Shake off the excess and add to deep fryer basket.
• Slowly lower the basket into the fryer and fry for a minute to a minute and a half. Transfer to a paper towel lined plate. Finish off all the squid.
• Serve with some lemon wedges and your favorite dipping sauce like aioli or tartar sauce.

CAJUN FRIED CALAMARI

Steps:

• Rinse the calamari and slice into 1/4-inch rings. Place the calamari on paper toweling to drain. In a shallow bowl, combine the flour, cumin, chili powder, pepper, and salt. Heat the oil in a large skillet or deep fryer until it reaches 365 degrees F. Dredge the calamari rings in the flour mixture, shaking off any excess. Add the rings (in batches if needed) to the hot oil and cook for 2 minutes or until light brown and crispy. Do not overcook them or they will be tough. Remove the calamari from the oil with a slotted spoon and place on paper toweling to drain. Immediately sprinkle them with Tabasco, depending on how spicy you want them. Serve hot with cocktail or tartar sauce, with lemon wedges on the side.

FRIED CALAMARI (CAJUN STYLE)

Steps:

• Wash and pat squid rings dry.
• Pour flour into zip lock bag along with salt, pepper, cayenne, and garlic powder: shake to mix.
• In a shallow bowl, mix the eggs, milk, and hot sauce (I use Texas Pete).
• Pour remaining flour in another zip lock bag.
• Working with a few rings at a time, shake in unseasoned flour, dip into egg/milk mixture, shake off excess, then shake in seasoned flour.
• Fry in hot oil (350 degrees) until a light golden brown. I recommend doing just a couple of rings at first as a taste test. Add seasoning to flour if required.
• After frying, place on paper towel to drain, and re-season with Tony's (optional). Just a little salt is fine as well.
• Note: I don't recommend using Tony's as the seasoning for the flour--it comes out too salty.

CAJUN CALAMARI RECIPE

Steps:

• Dry calamari and tentacles with towel to drain any excess water.
• In a hot pan, drizzle oil, add onion and garlic and cook until translucent.
• Add calamari and tomato (step back as calamari enters pan as hot oil might splatter).
• Stir to ensure calamari does not stick to the pan, fry for 2 minutes.
• Mix in paprika and Cajun spice.
• Add cream and cook until liquid thickens.

CALAMARI

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.