| Relleno calamar
So, I came up with this today at my restaurant, and it is simply one of the best calamari recipes I have come up with. It's loosely based on an an Andalusian style tapa served when ordering wine in Jerez. Keep in mind I made this in a larger quantity since we are serving it as tonight's special.
1 1/2 Onions
3 tomatoes
1/2 cup chopped garlic
3 cups chicken broth
5 cups jasmine rice
3 tablespoons olive oil
2 tablespoons fresh oregano
1 tablespoon Egyptian basil
1 1/2 teaspoon sea salt
1 tablespoon Lawry's seasoned salt
Oil a large skillet on medium high, and fry rice. Add onions and garlic to brown.
In a separate pot, simmer chicken broth, and add tomatoes and oregano. Once simmering, add rice. Let simmer for about 20 minutes.
When rice is done, put in a mixing bowl and add seasoned salt and sea salt to taste. I also add a good amount of pepper. Then add basil. Slightly over-salting isn't a huge deal because you are stuffing it into the squid.
Squid:
Stuff squid with rice, roll in flour, then buttermilk, then a breading of your choice. I use my own personal breading recipe and it works out great. Deep fry at 375 degrees for no more than 30 seconds.
Voila. I read that serving the Andalusian style tapa is served with Sherry, but I can't bring myself to really go for that pairing. I haven't tried it yet, but it seems that I would try for a Sauvignon blanc, like Castle Rock.
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