Ci sono calamari molto qui!
It seems that we have been invaded.
"Flotillas of jumbo squid are invading the length of the eastern Pacific Ocean,
and the voracious predators may be upsetting ocean ecosystems and threatening
fisheries, scientists warn." Get a grip guys! It's frying time.
Recipe from Giada De Laurentiis
(Yeah I know, she has a strange smile...so what.)
Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.
Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper
in a large bowl. Working in small batches, toss the squid into the flour mixture
to coat. Carefully add the squid to the oil and fry until crisp and very pale golden,
about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari
to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt.
Serve with the marinara sauce.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute
until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with
salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes
and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves
and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at
a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue
with remaining tomato sauce.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
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