Calamari With Herbs And Polenta Recipes

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CALAMARI WITH HERBS AND POLENTA



Calamari With Herbs and Polenta image

Make and share this Calamari With Herbs and Polenta recipe from Food.com.

Provided by threeovens

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

kosher salt
5 cups water
1 cup cornmeal
2 tablespoons butter (optional)
fresh ground black pepper
1 1/2 lbs squid, cleaned
kosher salt
fresh ground black pepper
4 tablespoons olive oil
3 -4 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon lemon peel, grated
1 tablespoon fresh marjoram, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons dry white wine
1/2 cup fresh parsley, chopped
3 tablespoons green onions, chopped
lemon wedge, optional for serving

Steps:

  • Bring 5 cups salted water to a boil in a small saucepan; whisk in cornmeal until it thickens, about 2 minutes.
  • Reduce heat to low and cook, stirring frequently, 40-45 minutes.
  • Stir in butter, if using, and season with a little pepper.
  • Serve polenta warm from the saucepan or pour it into a cakepan, allow to cool, cut in wedges, and re-heat in a 400 degree oven.
  • Cut squid bodies into 1/2 inch rings and cut the tentacles into pieces.
  • Rinse squid and wipe dry with paper towels; season with salt and pepper.
  • Heat oil, over high heat, in a skillet until shimmering, but not smoking; add squid and stir to coat with the oil (be careful as the squid may spatter).
  • Quickly add the garlic, red pepper flakes, lemon zest, marjoram, and mint; stir and cook until the squid rings puff up and become opaque, about a minute.
  • Add the wine and cook a minute more.
  • Turn heat off and stir in parsley and green onions; serve calamari with polenta, pan juices, and lemon wedges.

Nutrition Facts : Calories 401.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 397, Sodium 101.4, Carbohydrate 30.7, Fiber 2.9, Sugar 0.5, Protein 29.6

WINE-BRAISED CALAMARI WITH VEGETABLES



Wine-Braised Calamari With Vegetables image

With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.

Provided by David Tanis

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved and sliced into 1/4-inch-thick half-moons
2 cloves garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
Pinch crushed red pepper flakes
Pinch saffron threads (optional)
1 1/2 pounds cleaned squid, tentacles left whole and bodies cut into 1-inch slices (small squid may be left whole)
Salt and pepper
1 cup white wine
2 cups hot chicken broth
4 to 6 carrots (about 1/2 pound), peeled and cut in bite-size chunks
2 medium or 3 small turnips, peeled and cut in wedges
2 small or 1 large leeks, white and pale green parts only, finely diced
1 cup green peas (frozen are fine)
2 tablespoons finely chopped parsley
1 tablespoon finely snipped chives

Steps:

  • In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
  • Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
  • Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
  • Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
  • Add leeks and peas and cook 5 minutes more.
  • Serve in wide soup bowls. Garnish with chopped parsley and chives.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 902 milligrams, Sugar 8 grams

SHRIMP-STUFFED CALAMARI WITH POLENTA



Shrimp-Stuffed Calamari with Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this)
1/2 pound medium shrimp, peeled and deveined
1 large egg
1/4 cup sourdough breadcrumbs (about 1 slice, ground)
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
Grated zest and juice of 1 lemon
2 anchovy fillets, rinsed and chopped
3 cloves garlic, minced
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt
1/4 cup dry white wine
1 28-ounce can plum tomatoes
2 or 3 stalks fresh basil, plus chopped leaves for garnish
2 tablespoons extra-virgin olive oil
Kosher salt
1 bay leaf
1 cup yellow polenta
2 tablespoons unsalted butter, at room temperature
3/4 cup grated parmesan cheese, plus more for garnish

Steps:

  • Prepare the calamari: Rinse the bodies and set aside. Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces. Beat the egg in a large bowl. Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic. Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined.
  • Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick. Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat. Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate.
  • Make the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes. Season with salt, then add the wine and scrape up any browned bits from the pot. Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices. Add 1 cup water, 3/4 teaspoon salt and the basil stalks. Arrange the calamari in a single layer in the pot. Bring to a simmer, cover and cook until the calamari are tender, about 40 minutes. Uncover and cook until the sauce thickens, 10 to 15 more minutes.
  • Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat. Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf. Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Remove from the heat and stir in the butter and cheese.
  • Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta. Remove the basil stalks and spoon the sauce over the dish. Garnish with the chopped basil and more parmesan.

CREAMY POLENTA FOR STUFFED CALAMARI



Creamy Polenta for Stuffed Calamari image

This recipe for creamy polenta is a wonderful complement to Stuffed Calamari.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

5 cups milk
1 cup coarse grain polenta
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper

Steps:

  • In a large, deep saucepan bring milk to a boil over medium-high heat. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

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!

POLENTA WITH HERBS



Polenta with Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
2 1/2 cups chicken broth, homemade or low-sodium canned
2 1/2 cups whole milk
1 cup stone-ground cornmeal
1 teaspoon kosher salt
1/2 cup freshly grated Parmesan or a combination of Pecorino and Parmesan
3 tablespoons unsalted butter
1 1/2 tablespoons finely chopped flat-leaf parsley leaves
1 tablespoon finely sliced chives or finely chopped basil

Steps:

  • In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.

HERBED POLENTA



Herbed Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

CALAMARI WITH HERBS AND POLENTA



Calamari With Herbs and Polenta image

Provided by David Tanis

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

Salt to taste
1 cup cornmeal
2 tablespoons butter, optional
Freshly ground black pepper
1 1/2 pounds cleaned squid
Salt and pepper
4 tablespoons olive oil
3 to 4 garlic cloves, minced
1/8 teaspoon red pepper flakes, or more to taste
1/2 teaspoon grated lemon zest
1 tablespoon chopped marjoram
2 tablespoons chopped mint
A splash of white wine, about 2 tablespoons
1/2 cup chopped parsley
3 tablespoons chopped scallions
Lemon wedges, optional

Steps:

  • Cook the polenta. Bring 5 cups salted water to a boil in a small pot. Pour in the cornmeal, stirring with a whisk or wooden spoon until it thickens, about 2 minutes. Turn the flame to low and cook for 40 to 45 minutes, stirring frequently. Stir in 2 tablespoons butter, if using, and a little freshly ground pepper. Serve warm from the pot. Or pour into a pan, allow to firm up and cut into wedges. Reheat for 10 minutes in a 400-degree oven.
  • Cut the squid bodies into 1/2-inch rings. Cut the tentacles in pieces or leave whole if small. Rinse, pat dry and season with salt and pepper.
  • Heat the olive oil in a 12-inch skillet over high heat until the oil looks wavy. Carefully add the squid (it will spatter) and stir to coat. Add the garlic, red pepper flakes, lemon zest, marjoram and mint and cook, stirring all the while, for 1 minute, until the squid rings have puffed up and look opaque. Add the wine and cook for 1 minute more.
  • Turn off the heat. Add the parsley and scallions and serve immediately with the accumulated pan juices and lemon wedges if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 613 milligrams, Sugar 1 gram

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