Lidias Steamed Calamari Recipes

LIDIA BASTIANICH'S CALAMARI ALLA MANFREDI

Steps:

• Clean the calamari one at time, by pulling the tentacles slowly until all the innards come out of the body. Cut off the tentacles below the eyes and discard the rest of the head and the innards; pop out and discard the small hard beak where the tentacles join. Cut off the pointy tip of each calamari body and peel off the skin; discard both. Rinse the trimmed tentacles and the body, holding it open under running water to flush the cavity. Slice the cleaned body crosswise, in rings 1/3-inch thick. Drain all the cleaned calamari tentacles and rings in the cooking colander.
• Meanwhile, pour enough water into the deep pot so that when you set the colander in position it doesn't touch the water.
• Shave off the lemon peel (zest layer only) with a vegetable peeler, in short strips. Drop these into the water with the bay leaves, cover the pot, and simmer the water for about 1/2 hour to infuse it with the aromas of lemon and bay.
• Keep the water simmering and set the colander with all the squid in it inside the pot. Put on the cover and steam the calamari gently. After 2 minutes, lift the cover, tumble the calamari over a couple of times in the colander, and sprinkle over a couple pinches of salt. Cover and steam another 2 minutes, tumble, and salt again. Repeat after 2 more minutes - you should have used 1/4 teaspoon salt in all. Steam for a total of 8 to 10 minutes.
• When the calamari is tender but slightly resilient to the bite, remove the colander from the pot, season the pieces with another 1/4 teaspoon salt, and tumble them over. Let the calamari drain and cool for 5 minutes.
• Turn the calamari into a bowl while still quite warm. Toss with the olive oil and lemon juice, sprinkle over the remaining salt, pepperoncino, grated orange zest, and parsley, and toss well again. Taste and adjust the seasonings. Serve warm or at room temperature.

STEAMED MUSSELS TRIESTE STYLE (LIDIA BASTIANICH)

Steps:

• Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
• Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
• Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
• Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
• If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
• As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
• Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
• Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
• Serve with good crusty bread for mopping up the sauce.