Type what you have

Ingredients

• ✓ calamari
• vegetable oil
• red pepper flake
• chipotle chile powder
• cayenne pepper
• brown sugar
• jalapeno pepper
• salt
• arugula
• white bean
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
2. 2 Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
3. 3 Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
4. 4 Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

By John Mitzewich

Ingredients

• ✓ calamari
• tomato sauce
• chianti wine
• lemon juice
• olive oil
• garlic
• black pepper
• cayenne pepper
• basil
• romano cheese

Instructions

1. 1 Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
2. 2 In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
3. 3 Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

By NCANGELONE

Ingredients

• ✓ calamari
• olive oil
• onion
• serrano pepper
• garlic
• anchovy
• red pepper flakes
• kosher salt
• white wine
• clam juice
• tomato
• oregano
• parsley
• parmigiano-reggiano cheese
• pasta

Instructions

1. 1 Drizzle olive oil into a saucepan. Add onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.
2. 2 Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.
3. 3 Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
5. 5 Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

By John Mitzewich

Ingredients

• ✓ calamari
• linguine pasta
• salt
• parsley
• oregano
• garlic
• red pepper flake
• yellow onion
• olive oil
• clam
• water
• tomato
• littleneck clam
• mussel
• shrimp
• sea scallop
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
3. 3 Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes.
4. 4 Remove shellfish and rinse with hot water.
5. 5 Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil.
6. 6 Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
7. 7 About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking.
8. 8 Serve seafood and sauce over pasta.

By Charles Anthony

Ingredients

• ✓ calamari
• egg
• milk
• panko bread crumb
• black pepper
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
2. 2 Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
3. 3 Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.

By Lindsayne

Ingredients

• ✓ calamari
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• vegetable oil
• tomato
• red onion
• celery
• blue cheese
• blue cheese salad dressing
• buffalo wing sauce

Instructions

1. 1 Combine flour, salt, black pepper, and cayenne pepper in a resealable plastic bag and shake to combine. Add calamari and make sure all pieces are coated.
2. 2 Heat oil in a frying pan over medium to medium-high heat to 395 degrees F (200 degrees C).
3. 3 While oil heats, combine tomatoes, onion, and celery in a bowl. Set tomato relish aside.
4. 4 Shake excess flour from calamari and drop calamari into the hot oil in batches. Fry until golden brown, about 1 minute per batch. Drain on paper towels. Transfer cooked calamari to a serving plate.
5. 5 Top with crumbled blue cheese, blue cheese salad dressing, hot sauce, and a sprinkling of tomato relish.

By AmyD

Ingredients

• ✓ calamari
• tomato
• red pepper flakes
• water
• sea bass fillet
• shrimp
• mussel
• clam
• butter
• olive oil
• fennel
• garlic
• salt
• white wine
• parsley

Instructions

1. 1 Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
2. 2 Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place sea bass, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
3. 3 Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about half, 2 to 3 minutes. Stir in tomato broth base; bring to a boil and cook until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
4. 4 Stir in parsley, sea bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and sea bass, shrimp, and calamari are opaque, about 5 minutes.
5. 5 Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

By John Mitzewich

Ingredients

• ✓ calamari
• black pepper
• salt
• lemon
• lemon zest
• parsley
• basil
• shrimp
• clam
• white fish
• fish stock
• white wine
• tomato
• garlic
• red pepper
• onion
• olive oil
• potato

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
3. 3 Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
4. 4 Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
5. 5 Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.

By Tez Chile and Salt