2 lbs. calamari rings
¼ cup chili sauce or ketchup
½ tspn. worcestershire sauce
2 tblspns. horseradish
1 tblspn. lemon juice
1/8 tspn. pepper
Dash cayenne
½ tspn. salt
Simmer calamari rings about 5 minutes or until sow white. Drain immediately and chill. Combine all other ingredients and mix well. Arrange chilled calamari rings on plate and serve with cocktail sauce for dipping. Serve immediately. Cocktail sauce: about ¾ cup.
2 lbs. whole calamari
1 cup water
½ tspn. salt
1 cup chopped onion
2 cloves garlic
2 tblspns. butter
16 oz can tomato paste
2 tblspns. chopped parsley
¼ tspn. Oregano
¼ tspn. Sweet basil
¼ tspn. Pepper
1 1lb, 4 oz. can tomatoes
Place calamari in saucepan with water and salt; cover and simmer 30 minutes. Reserve cooking liquid; chop calamari meat into bite size pieces. Cook onions and garlic in butter until tender but not brown. Stir in remaining ingredients. Stir in calamari pieces and cooking liquid. Cook 10 to 15 minutes. Serve over green or white linguini. Marinara sauce: 1 quart.
1lb. calamari rings
1 egg, beaten
2/3 cup milk
1 cup Italian bread crumbs
Combine egg and milk. Drip calamari rings into egg mixture: then coat with crumbs. Place in a single layer in fry basket. Fry in deep hot fat (350 degrees) until lightly browned. Pat dry on paper towel and let cool slightly, Serve with a spicy tomato sauce or a tangy tartar sauce. Makes 6 appetizer or 3 entre servings.