Any good recipes using canned calamari?
- Angelina Dec 30, 2012 08:53 AM
I bought a few cans of the small sized calamari, but I have never used them. I was thinking of a cold calamari salad, but figured I would try here first so I don't waste the cans.
Or can I drain them, bread them and use a fried calamari?
Any recipes that are proven I would love to have! Thanks!
Happy New Year!
Are they already cooked in the can? If they are, I might be reluctant to do fried calamari because they might come out tough.
A cold calamari salad sounds like a good idea, or maybe if you add them at the last minute to a pot of tomato sauce and serve with pasta.
No proven recipes for canned, but I would be afraid they would be tough from the canning process. Sorry I've only used fresh or frozen in the past, never even knew they made canned. I would try a marinaded fish salad over frying them, maybe it will soften them up? And maybe add some scunguilli (which I do buy canned) and/or shrimp too. Or else calamari in hot sauce over spaghetti, if you simmer them long enough it might soften them up.
Of course I don't knew that they will be tough, just guessing.
I'm going to watch for ideas and see if I can apply any of them to a can of "abalone-like shellfish" that I have languishing in my pantry. I'd really like to get it out of there but doubt any food pantry would appreciate my generosity ;-)
Sorry, but my immediate reaction to almost any canned fish product is CAT FOOD! Then I started to cogitate. I enjoy canned smoked oysters. Canned clams and cream cheese make great dips. And squid is a mollusc without the shell, so let me regroup.
If rings, skewer, sesame sea oil, quick grill.
A great addition to paella.
Same to any seafood chowder. Add at end so they don't toughen.
If you have shells, calamari casino or calamari rockefeller.
Now if I can find it, I am going to buy a can and experiment. Trouble is, a market here just started importing large squid from Peru. So I already have a 5 pound squid in the freezer.
I've never seen canned calamari, but have used canned scungilli. I simply reheat it gently in pasta sauce & serve over spaghetti.