Fisherman's Pride Blue Label Brand Calamari, 32 oz

Fisherman's Pride Blue Label Brand Calamari, 32 oz

Squid Premium Loligo

Recipe

Recipe Ideas for using Fisherman's Pride®™ Calamari (Premium Loligo)

Fried Rings
2 lbs. calamari
2 eggs (beaten)
2/3 cup milk
1 1/2 cups Italian flavored bread crumbs
Oil for frying

Thaw and wash calamari. Slice tube into 1/2 inch rings. Drain and dry thoroughly with paper towel. Dip rings into egg mixture; then coat with crumbs. Place in a single layer in fry basket. Fry in deep hot oil (350°F) for 45 seconds or until lightly browned.
Makes 10 appetizer servings or 6 entree servings.

Squigetti Sauce
2 lbs. calamari
1 cup water
1 cup onion (chopped)
2 cloves garlic (minced)
3 tbs. butter
1 28 oz. can crushed tomatoes
1 (6 ounce) can tomato paste
2 tbs. fresh Italian parsley (chopped)
1/2 tsp. dried oregano
1/4 tsp. fresh or dried basil
Salt and black pepper (if desired)
Dash of hot sauce

Thaw and wash calamari. Slice tube into 1/4 inch rings; tentacles into small pieces. Meanwhile, bring water and salt to boil. Add calamari, cover and steam for 10 minutes, stirring frequently. Set aside. In a separate saucepan add butter, onions and garlic. Saute until tender but not brown, stir frequently. Add calamari and remaining ingredients. Cook for an additional 30 minutes over medium heat. Stir frequently.
Serve warm over pasta. Sprinkle with Parmesan cheese.
Makes 6 entree servings.

Boston Baked Squid
2 lbs. calamari
1 cup dry Italian flavored bread crumbs
2 tbs. Italian parsley (chopped)
1 tsp. dried oregano
1 large onion (chopped)
2 garlic cloves (minced)
2 tbs. butter
1 egg (beaten)
1 chicken bouillon cube
1/4 cup boiling water
1 8 oz. can tomato sauce
salt and pepper (as desired)

Thaw and wash squid. Remove fins. Finely chop fins and tentacles. Set tubes aside. Mix together bread crumbs, parsley, oregano, salt and pepper. In a saucepan, add butter, onions and garlic. Saute until tender but not brown; stirring frequently. Mix in chopped squid meat. Dissolve bouillon in boilling water, mix with egg. Add to bread crumb mixture. Fill mantles with stuffing. Place in a greased baking dish. Pour tomato sauce over stuffed tubes. Bake in 350° oven for 30 minutes.
Makes 6 to 8 servings.

Squid in Mushroom Sauce
2 lbs. calamari
1/2 cup olive oil
1 garlic clove (chopped)
3 anchovy fillets (chopped)
1 tsp. Italian parsley (minced)
1/2 cup dry white wine or dry vermouth
1 8 oz. can tomato sauce
4 oz. canned mushrooms with juice
Salt and pepper (if desired)

Thaw and wash calamari. Remove fins. Finely chop fins and tentacles. Cut squid into 1/2 inch rings. Heat olive oil in a saucepan; then add garlic, anchovies and parsley. While this sautés, pour in wine or vermouth. Add tomato sauce, salt, pepper and mushrooms. Add squid. Cover and cook over medium heat for about 10 minutes. Test squid with fork for tenderness.
Makes 6 entree servings.

Keep frozen until ready to use
Do not refreeze

High Protein, Keto Friendly, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Paleo

Serving size: 0

Ingredients: Squid, Water