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Sun-dried tomato calamari recipe

Sun-dried tomato calamari recipe

  • Recipes
  • Dish type
  • Starters
  • Seafood starters

This easy starter recipe will put a little bit of sunshine on your plate!! Instead of the typical deep-fried version of calamari, try this. Sprinkle with crushed red chillies if you'd like some heat!

2 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 8 calamari, cleaned and sliced
  • 3 garlic cloves, peeled and minced
  • 50g oil-packed sun dried tomatoes, chopped
  • 1 teaspoon chopped flat leaf parsley

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Heat the olive oil in a medium frying pan on medium heat and cook the garlic and the calamari for 5 minutes. Add the sun dried tomatoes and it's ready! Sprinkle with parsley just before serving.

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You on board yet? Now, let's make it taste good without submerging it in oil. A quick, high heat flash in the pan will have you eating healthy in no time. You want high heat so your calamari doesn't turn to mush, leaving you chewing for days.

And make sure to use a high heat oil like avocado oil so you don't take in any added toxins. You definitely don't want a side of that with your calamari. I like Primal Kitchen's Avocado oil for high heat cooking.


Recipe Summary

  • 1 pound linguine pasta
  • ½ cup olive oil
  • ½ cup butter
  • 4 cloves garlic, minced
  • 1 pound bay scallops
  • 1 pound medium shrimp - peeled and deveined
  • 1 (8 ounce) jar clam juice
  • ⅓ cup chopped sun-dried tomatoes
  • ¼ cup chopped fresh parsley
  • 2 ½ teaspoons lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.

Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.

To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.


Sun-dried tomato calamari recipe - Recipes

Warm the olive oil in a saute pan over medium heat.

Add the garlic and red pepper flakes, stir, and cook for 1 minute

Add the red onion and fresh fennel and cook for 2 minutes.

Stir in the sun-dried tomatoes and cook 1 minute.

Add the olives and lemon zest. Stir well and cook 1 minute.

Add the basil, mint, brown sugar, and salt. Stir and cook 1 minute

Stir in the lemon juice stir and cook 1 minute.

Add the garbanzo beans, stir, and cook for 1 minute.

Cook for 2 minutes after stirring in the wine.

Add the water, stir, and cook for 5 minutes over medium-low heat.

While the garbanzo bean base cooks, place the breadcrumbs in a bowl and coat the calamari rings with them, shaking off the excess.

In a large nonstick skillet, cook the extra light olive oil to a sizzle over medium heat. Add the calamari, sprinkle with Nick’s magic rub, and cook for 2 minutes.

With a slotted spoon, add the calamari to the garbanzo bean base. Cook for 2 minutes, stirring gently, over medium heat.

You can serve this dish as an appetizer in individual portions or bring it to the table on a large tray to pass around “family style.”

Ingredients:

1 pound cleaned calamari, cut into 1/2” rings (body only no tentacles)

1 cup Italian style breadcrumbs

3 cloves garlic, thickly cut

1/3 cup diced fresh fennel bulb (include some of the chopped green leaves if available)


Take a look at these Mouthwatering Sun Dried Tomato Recipes from other food bloggers!

Sun Dried Tomato Hummus I love hummus but sometimes it can get a bit boring, so why not spice it up with some sun-dried tomatoes? Zucchini Noodles with Sun-Dried Tomato Cream Sauce Skip the added pasta calories and make zucchini pasta instead to be topped by a fragrant and flavorful sun dried tomato cream sauce. Would love to sub coconut cream for the heavy cream and cheese for a vegan version of this dish Coconut Chickpeas with Preserved Lemon and Spinach A broth and coconut milk based chickpea and spinach stew additionally flavored with sun dried tomatoes. YUM! Sun-Dried Tomato Pesto You know I love a good basil pesto, but sun dried tomato pesto? Of Course! I’ve made my own before with a mix of basil but this one strictly embraced that delicious tomatoy taste. Ashley’s Sun-Dried Tomato Caesar Salad

Skip the regular caesar salad and make this one instead of home made croutons and a sun-dried tomato dressing.

Collard Greens with Sun Dried Tomatoes and Pine Nuts A three ingredient recipe that simply shines in its simplicity. Collard greens, sun-dried tomatoes and pine nuts cook together for a delicious and simple side dish. Poached Salmon, Kale Latkes & Whipped Sun Dried Tomatoes Ricotta

Loving the new take on latkes in this recipe with the addition of kale and salmon and of course who can resist and sun dried tomato ricotta sauce?

Clean Eating Creamy Sun-dried Tomato Chicken Recipe I love cooking with chicken thighs instead of chicken breast – so much more flavor and this dish made with chicken broth and coconut milk bring all the flavors to the next level, with the sun dried tomatoes topping everything off Spaghetti with cauliflower pesto and sun-dried tomatoes

Wow I’ve never made a cauliflower pesto before but sounds incredible. Would love to make this recipe vegan and gluten-free by adding a dollop of coconut cream instead of cheese and using gluten free pasta instead

Sun-dried Tomato Goat Cheese Drop Biscuits

Cannot even imagine the flavor explosion from these goat cheese and sun dried tomato biscuits. Incredible!

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This recipe gives you the best of both worlds with a pesto base and the addition of sun-dried tomatoes. For this recipe, it's important to buy the tomatoes that are packed in oil because the oil is used in the pesto. You can use this pesto as a dip, toss it into some pasta, or serve it over bruschetta.

Sun-dried tomatoes give this wintery stew a pop of summer flavor. No fresh ingredients are used in this recipe, so you can stock up on the ingredients and make it anytime without worrying about them going bad. This dish can definitely stand alone, but is even better served with some rice and fresh veggies.


5 Amazing Sun-dried Tomato Recipes

The season for fresh tomatoes has come and gone, but that doesn't mean you have to leave them behind entirely until next summer rolls around -- sun-dried tomatoes are available all year long. The practice of drying tomatoes for use throughout the winter began in Italy, where tomatoes were placed on the tile roofs of houses until the sun baked out almost all of their moisture. This process intensifies the tomato's natural tanginess, and preserves its inherent nutritional value sun-dried tomatoes are a rich source of lycopene and vitamin C. Sun-dried tomatoes can be preserved either dry or in oil. Oil-packed sun-dried tomatoes are best kept in glass jars instead of tins, because the latter will give them an unpleasant metallic flavor.

You can enjoy sun-dried tomatoes, of course, on their own. But their intense flavor also makes them an excellent addition to countless recipes. Not sure where to start on your sun-dried tomato adventure? These five amazing sun-dried tomato recipes will tantalize your taste buds.

5. Baked Penne with Chicken and Sun-Dried Tomatoes

Since we owe the existence of sun-dried tomatoes to the Italians, let's start off with a traditional Italian recipe. This hearty dish is the perfect entrée for a cool winter's eve, with lots of rich cheese and creamy sauce. This particular recipe is enough for two baking dishes' worth, one to serve now and one to freeze for later. But, if you just want to make enough for the present, halve the recipe ingredients and go for it.


Ingredients

    • 1/3 cup chopped sun-dried tomatoes
    • 3 tablespoons brown sugar or molasses
    • 2 cups tomato sauce
    • 1/2 cup white wine
    • Grated zest and juice of 1 lemon (about 3 tablespoons)
    • 1 teaspoon dried oregano
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh flat-leaf Italian parsley
    • 1 teaspoon crushed red pepper or red pepper flakes
    • 1 teaspoon coarse-grain salt
    • 1 tablespoon freshly cracked black peppercorns
    • 3 or 4 cloves garlic, chopped
    • 1/3 cup balsamic or red wine vinegar

  • 1 poblano pepper
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved
  • 1 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon hot sauce (optional)
  • 2 teaspoons fresh lemon juice from 1 lemon
  • 1 tablespoon minced fresh mint leaves
  • 1 medium shallot, finely minced (about 1 medium)
  • 1 tablespoon canola or vegetable oil
  • Kosher salt and freshly ground black pepper

Set a gas burner to high heat and place poblano pepper directly on flame. Cook until completely blackened, turning as needed with tongs, about 5 minutes total. Alternatively, preheat the broiler to high, place poblano on a rimmed baking sheet, and broil, turning occasionally, until charred on all sides, 5 to 10 minutes total.

Place in covered container or paper bag until skin is loosened, about 3 minutes. Carefully peel skin and discard. Remove stem, ribs, and seeds. Cut into 1/4-inch dice and combine with sun-dried tomatoes and their oil, honey, soy sauce, hot sauce, lemon juice, mint leaves, and shallot. Whisk to combine and season to taste with salt and pepper.


Calamari with sun-dried tomatoes and fennel pollen

Australian Gourmet Traveller recipe for calamari with sun-dried tomatoes and fennel pollen by Aaron Turner from Loam in Victoria.

Calamari with sun-dried tomatoes and fennel pollen

Ingredients

  • 500 gm ripe cherry tomatoes (2 punnets), halved
  • 4 green tomatoes, thickly sliced (see note)
  • 2 small garlic cloves, thinly sliced
  • 220 ml olive oil
  • 1½ tbsp lemon thyme
  • Zested rind of ½ a lemon, and 1 tbsp lemon juice
  • 3 small southern calamari (about 900gm)
  • 30 gm young samphire (see note) (¼ cup)
  • 2 tbsp fresh fennel pollen (see note)

Method

Notes

Note If green tomatoes are unavailable, substitute 300gm mixed heirloom tomatoes, halve small tomatoes thickly slice larger ones. Samphire is a succulent that grows near the coast it's available from select greengrocers. If fresh fennel pollen is unavailable, substitute dried fennel pollen it's available from Herbie's Spices.
Drink Suggestion: 2011 Best’s “Concongella Blanc” Nursery Block Blend. Drink suggestion by Astrid Turner


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