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Mediterranean Calamari Recipe from House of Blues


3 pounds calamari, tubes and tentacles marinated *
Calamari breading *
3/4 cup finely chopped parsley, divided
3/4 cup freshly grated strands of Parmesan cheese, divided
3/4 cup chili garlic paste, divided
6 ounces lemon olive oil *
1/3 cup finely chopped Kalamata olives
6 sprigs Italian parsley for garnish

Yield - 6 servings


Heat deep-fryer to 375 F. Place calamari in breading mixture, coat and shake off excess. Fry until golden brown.

In a mixing bowl, toss fried calamari with 6 tablespoons each: chopped parsley, Parmesan, chili garlic paste and all of the lemon olive oil mixture.

Using six (12-inch) bowls, form a circle about 1 inch from the outside rim in each of the bowls with the chopped olives and remaining chili garlic paste.

Divide calamari among bowls. Sprinkle with remaining chopped parsley and cheese. Garnish servings with Italian parsley sprig in the center.

* How to make calamari marinade:
Combine 4 cups whole milk, 1 teaspoon chili garlic paste and 1/2 teaspoon garlic.

* How to make calamari breading:
Combine 1/4 cup plus 2 tablespoons corn flour, pinch cayenne, pinch salt, pinch finely ground black pepper and 2 tablespoons flour. Combine 1/2 cup all-purpose flour, pinch baking powder, pinch salt and pinch finely ground black pepper. Combine 1/2 cup of both dry mixtures with 1/2 cup of cornmeal. Use as directed in recipe.

* Note:
Lemon-infused olive oil is available in some gourmet stores. You can use regular olive oil if not available.



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