Kalmar is a very popular and useful dietary delicacy seafood, which has a unique composition and remarkable palatability. From the flesh of squid you can cook a variety of snacks, both cold and hot. Squid choose fresh (freshly frozen), although, of course, you can use canned food, it is better to cook it yourself, especially since calamari are prepared quickly and easily.
Recipe for cold appetizers from squids and daikon
Ingredients:
- flesh of squid - about 300 g;
- red onion - 1 pc .;
- daikon (aka white radish) - 1 piece;
- leaves of green salad;
- vinegar wine white - 1 tbsp. a spoon;
- red hot pepper;
- garlic - 1-2 cloves;
- vegetable oil - 3-4 st. spoons;
- sesame seed - 1 tbsp. a spoon;
- greens of cilantro and parsley.
Preparation
Squid scalded with boiling water and cleaned from the skin, films and cartilage. Boil in boiling water for 3 minutes or more, cool and cut into strips or spirals. Dykon clear and natrm on a large grater (even better - on a grater for Korean carrots). We'll clean the onion and chop the thin half rings or quarter the rings. Let's cut the lettuce leaves into pieces. Garlic and paprika are finely chopped with a knife and in a mortar in a mortar with a small amount of salt. We will chop the greens finely. Mix the butter with the vinegar. All the prepared ingredients are combined in a salad bowl. Add the seed of sesame, pour the dressing and mix. This appetizer will go well with rice alcoholic beverages, vodka, gin, aquavit, fruit wines, light table wine.
Cold appetizer for beer from smoked squid
Ingredients:
- smoked squid (sold in smoked form ready) - about 300 g;
- nuts cedar - about 80 g;
- cheese in a pigtail - about 150 g;
- greens of parsley, basil and cilantro - a thick bunch;
- olive oil of the first cold pressed;
- white wine vinegar.
Preparation
Pine nuts are slightly calcined in a dry frying pan. We cut the squid with straws or spirals. Cheese shred with short strips, convenient for eating. We do not chop the greens very finely. We combine the ingredients in a salad bowl and pour a mixture of oil and vinegar (ratio 3: 1). Stirring. We serve with rye rusks or salted crackers to any beer.
Hot appetizer of calamari in Far Eastern style
Ingredients:
- squid carcasses - about 300 g;
- rice - 1 cup (about 150-170 g);
- onion - 1 pc .;
- vegetable oil for frying and refueling;
- garlic - 1-2 pieces;
- hot red pepper;
- Fresh greens are different;
- lime juice;
- soy sauce.
Preparation
We clear the scalded squid from the films, cartilage and skin. Boil in boiling water for 3 minutes. We cut the squid with straw, and the onions are quarter rings. Fry the onions in a frying pan and add the squid. We cook everything together until golden hue appears.
Rinse the rice and boil for 8-12 minutes in a large amount of water, then discarded on a sieve. You can rinse with boiling water. Pepper and garlic chopped small and crushed in a mortar. Mix with a little oil, lime juice and soy sauce . Greenery, too, chop finely. We combine all the ingredients in a salad bowl. We serve in a warm form to vodka, gin, bitter tinctures.
Hot appetizer of squid with French fries and sea cabbage
Ingredients:
- squid;
- potatoes;
- ready salad of sea kale;
- bow;
- garlic.
Preparation
Squids are cleaned and boiled in the same way as in previous recipes (see above). Cut the squid and fry in a frying pan in oil until golden hue (you want, with onions, you want - without). Peeled potatoes fry in deep-fried and discarded on a sieve. On the plate lay out fried squid, next to potatoes and sea cabbage. We serve to beer.