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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!

  1. p
    Philly Ray Dec 30, 2012 09:02 AM

    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.

    1. coll Dec 30, 2012 09:04 AM

      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 ;-)

      1. C. Hamster Dec 30, 2012 09:06 AM

        Never seen canned!

        1 Reply
        1. re: C. Hamster
          coll Dec 30, 2012 09:08 AM

          Glad I'm not the only one, thought I'd seen it all!

        2. i
          INDIANRIVERFL Dec 30, 2012 09:19 AM

          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.

          1. Bacardi1 Dec 30, 2012 09:36 AM

            I've never seen canned calamari, but have used canned scungilli. I simply reheat it gently in pasta sauce & serve over spaghetti.

            1. EricMM Dec 30, 2012 09:37 AM

              Canned squid has already been cooked to hell and back, so its soft and stringy. Not enough consistency to be worth frying. Could be used in a salad, but it won't be your best seafood salad. I think your best bet would be to toss in a quick pasta sauce...the kind of thing you might want to do mid-week, when you just want to make something quick and easy from what you already have in the house.

              1. Angelina Dec 30, 2012 10:50 AM

                Here is a link to the canned ones I bought...


                3 Replies
                1. re: Angelina
                  fourunder Dec 30, 2012 10:53 AM

                  Calamari or Seafood Salad.....or mixed with tomatoes/sauce over Pasta.

                  btw....for future reference, you could probably purchase a 3.5 pound block in the freezer section for about $6-7....with or without, tentacles....much more versatile and better value.

                  1. re: Angelina
                    coll Dec 30, 2012 10:53 AM

                    Oh yeah, now that I see the can I know it. Use it for something mentioned here like the pasta sauce, and next time at least buy some local frozen tubes and/or tentacles for comparison sake!

                    1. re: Angelina
                      Bacardi1 Dec 30, 2012 02:33 PM

                      La Monica brand is the brand of canned scungilli I've enjoyed for many years (although very few supermarkets carry it anymore).

                      Quality for a canned product should be fine, but I again strongly suggest adding it to a nicely-seasoned tomato sauce & serving it over pasta.

                      I fondly remember my mom fixing the La Monica canned scungilli that way for me for lunch or an early dinner while growing up.

                    2. ipsedixit Dec 30, 2012 11:05 AM

                      Puree them and make "calamari balls"

                      1. b
                        BellaBoston Dec 30, 2012 01:52 PM

                        Maybe in a white pasta sauce? Similar to a white clam--just sub in the calamari?

                        1 Reply
                        1. re: BellaBoston
                          coll Dec 30, 2012 01:59 PM

                          But spicy red sauce is soooo good, I'm temped to make it with my abalone now.

                        2. b
                          barberinibee Dec 30, 2012 02:26 PM

                          You could make a cheeseless "risotto" with fish bouillion and stir in the drained canned calimari in the last 2-3 minutes in lieu of cheese.

                          I would also add plenty of finely chopped fresh parsely and squeeze of lemon at the very end to brighten the dish, and plenty of fresh ground pepper.

                          1. 4
                            4Snisl Dec 30, 2012 05:11 PM

                            I would just fold some (drained) into a spicy fried rice, just to let it heat through.

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