Appetizers & Starters |
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House of Blues Mediterranean Calamari - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
Marinade
Breading
PREPARATION
Marinade: Combine all ingredients. Use as directed in recipe.
Breading: Combine all ingredients. Use as directed in recipe.
Marinate calamari for one hour. Heat deep fryer to 375 F. Place calamari in breading mixture, coat and shake off excess. Fry until golden brown. In a mixing bowl, toss fried calamari with 6 tablespoons each: chopped parsley, Parmesan, chili garlic paste and all of the lemon olive oil mixture. Using six (12-inch) bowls, form a circle about 1 inch from the outside rim in each of the bowls with the chopped olives and remaining chili garlic paste. Divide calamari among bowls. Sprinkle with remaining chopped parsley and cheese. Garnish servings with Italian parsley sprig in the center.
Recipe note: Lemon-infused olive oil is available in some gourmet stores. You can use regular olive oil if not available.
Bill Van Dusen and I had this in California at the House of Blues on Sunset Strip a couple of years ago. It is the BEST calamari I've ever had!
- 3 pounds calamari, tubes and tentacles -- marinated for one hour, see directions
- ¾ cup finely chopped fresh parsley -- divided
- ¾ cup freshly shredded Parmesan cheese -- divided
- ¾ cup chili garlic paste -- divided
- 6 ounces lemon olive oil -- or regular olive oil, plus juice of 2 lemons -- see note
- 1/3 cup kalamata olive -- finely chopped
- 6 sprigs Italian parsley -- for garnish
Marinade
- 4 cups whole milk
- 1 teaspoon chili garlic paste
- 1/2 teaspoon garlic
Breading
- 1/2 cup all-purpose flour
- 1/2 cup of cornmeal
- 1/4 cup plus 2 tablespoons corn flour
- Pinch cayenne
- Pinch salt
- Pinch finely ground black pepper
- Pinch baking powder
- Pinch salt
- Pinch finely ground black pepper
PREPARATION
Marinade: Combine all ingredients. Use as directed in recipe.
Breading: Combine all ingredients. Use as directed in recipe.
Marinate calamari for one hour. Heat deep fryer to 375 F. Place calamari in breading mixture, coat and shake off excess. Fry until golden brown. In a mixing bowl, toss fried calamari with 6 tablespoons each: chopped parsley, Parmesan, chili garlic paste and all of the lemon olive oil mixture. Using six (12-inch) bowls, form a circle about 1 inch from the outside rim in each of the bowls with the chopped olives and remaining chili garlic paste. Divide calamari among bowls. Sprinkle with remaining chopped parsley and cheese. Garnish servings with Italian parsley sprig in the center.
Recipe note: Lemon-infused olive oil is available in some gourmet stores. You can use regular olive oil if not available.
Bill Van Dusen and I had this in California at the House of Blues on Sunset Strip a couple of years ago. It is the BEST calamari I've ever had!
