Ink Marinated Calamari + Pesto an Red Pepper Salad

Mar 15, 2007 by GodsMullet | 0 Comments| Share it:   

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Info

  • Prep: 1 - 2 hrs.
  • Cook: 1 - 2 hrs.
  • Serves: 2

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Ingredients

Ink-Marinated Calamari, Pesto and Red Pepper Chip Salad With a Rioja Vinaigrette

The Rioja Vinaigrette:

Ingredients:
1/2 Bottle Rioja Red Wine
1/4 cup Balsamic Vinegar
2 tbsp Dijon Mustard (whole seed, not Gray Poopon stuff either)
1 cup Olive Oil
2 tbsp Honey
4 cloves Garlic
1 can Anchovies (in oil, don't drain)
1 Roma Tomato (seeded)
2 sprigs Rosemary
juice from 1/2 lemon
freshly cracked Pepper

(Additional ingredients listed below in recipe).

Step 1

Puree the anchovies, garlic, and tomato until a paste-like consistency is formed. Add the Dijon and blend well. Reduce the Rioja to 1/3 cup.

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Step 2

Blend with the anchovy base and add the balsamic vinegar and honey. Slowly add the oil while whisking constantly. Finish with the rosemary, lemon juice and pepper.

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Step 3

The Red Pepper Chips: Ingredients: 1 Red Pepper Cornstarch Water Cut the red pepper in half and drizzle it with olive oil. Place under the broiler until blackened. Let cool; then seed and peel the burnt skin off.

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Step 4

Puree until smooth. Add a tbsp of water if necessary.

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Step 5

Heat up a pan and add the puree. Stir until it starts to boil. Mix a few Tbsp of water with a few Tbsp of cornstarch to make a slurry. Slowly add this and let the puree thicken.

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Step 6

Spread the puree out on a parchment sheet.

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Step 7

Bake at 300F for an hour or until crisp. Cut into triangles.

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Step 8

And fry in olive oil.

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Step 9

The Pesto Chips: Ingredients: 20 leaves Basil 2 cloves Garlic 1/4 cup Parmesan Cheese Water Cornstarch Puree the garlic, basil, and cheese, with 1/4 cup water until smooth.

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Step 10

Follow the same instructions for the Red Pepper Chips.

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Step 11

Follow the same instructions for the Red Pepper Chips.

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Step 12

The Ink-Marinated Calamari: Ingredients: 3 large Squid 1/4 cup Olive Oil

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Step 13

Wash and clean the squid, making sure to reserve the ink sac (it's the pearly colored gland on the intestine).

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Step 14

Cut open the sac and drain out the ink. Add a drop of water and mix. Remove the actual sacs.

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Step 15

Spread the ink out onto parchment paper. Bake at 200F for 1 1/2 hours or until dried.

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Step 16

Mix flakes with the olive oil and heat in skillet. (There actually would've been more ink, however I lost a few ink flakes when my central air clicked on)

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Step 17

Cut the cleaned squid into bite-sized pieces and saute in ink oil for 2 minutes.

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Step 18

Assembling The Salad: Ingredients: 1/2 cup Parmesan Cheese (finely shredded) Mesclun Mix Chives Pesto Chips Red Pepper Chips Calamari Rioja Salad Dressing Heat a cast-iron skillet until it is sizzling hot. Evenly sprinkle the parmesan cheese in a circle on it. Let the cheese cook until golden brown. Quickly flip the cheese disk onto an inverted glass and gently press into the shape of a bowl. Let cool completely.

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Step 19

Mix some of the squid and chips in with the mesclun. Add the dressing and mix well. Scoop salad into parmesan bowl and top with chives.

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Step 20

Close up:

Now that you have learned how to make ink marinated calamari + pesto an red pepper salad, please be sure to view these other seafood recipes. Also, you will love these American recipes.

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