Emeril’S Creole Calamari

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Servings: 4 Difficulty: Advanced
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Crispy fried calamari served over a smoky, roasted tomato sauce with a zesty olive relish
Emeril's Creole Calamari recipe image
Emeril's Creole Calamari recipe image
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Emeril’S Creole Calamari

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 40.9

Description

This vibrant Creole dish features tender calamari rings coated in a seasoned masa and flour batter, then deep-fried to a perfect golden crisp. It rests atop a rich, smoky sauce made from roasted Roma tomatoes, chicken stock, and blended until velvety. A bright olive relish of black and green olives, shallots, garlic, and parsley adds a savory, briny contrast to the richness of the fried seafood. The combination of smoky depth, crispy texture, and fresh herbs creates a complex flavor profile that is both comforting and elegant. Ideal for a special weeknight dinner or a festive seafood feast, this recipe brings the bold, home-style flavors of the Gulf Coast to your table with minimal fuss and maximum impact.

Ingredients

Directions

  1. Core and halve the Roma tomatoes.
  2. Toss the tomatoes with 1 tablespoon of olive oil and season with salt and pepper.
  3. Place the tomatoes on a smoker rack and smoke for 15 minutes.
  4. Remove the tomatoes from the smoker and place them along with their accumulated juices into a medium saucepan.
  5. Add 2 cups of chicken stock to the saucepan.
  6. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
  7. Using a hand-held blender, puree the sauce until completely smooth.
  8. Strain the sauce through a fine-mesh sieve into a clean bowl and season with salt and pepper.
  9. Keep the sauce warm over low heat or in a warm place.
  10. In a small mixing bowl, combine 1 cup sliced black olives, 1 cup sliced green olives, 2 tablespoons minced shallots, 2 teaspoons minced garlic, 2 tablespoons small diced celery, 2 tablespoons chopped parsley, black pepper, and 1/2 cup olive oil.
  11. Mix the olive salad well and set aside.
  12. Cut 1 lb thawed calamari into 1/4-inch thick slices or rings.
  13. In a large bowl, marinate the cut calamari in 1/2 cup buttermilk and 2 tablespoons Essence of Emeril seasoning.
  14. Allow the calamari to marinate for 20 minutes.
  15. In a separate shallow bowl, combine 1 cup masa flour, 1/2 cup regular flour, 2 oz grated parmesan cheese, and the remaining Essence of Emeril seasoning.
  16. Remove calamari from the buttermilk and dredge thoroughly in the flour mixture, shaking off any excess.
  17. Heat oil in a deep fryer or heavy pot to 350&# 194;°F (175ðC).
  18. Fry the dredged calamari in batches for 2 to 3 minutes, stirring constantly to prevent sticking, until slightly golden and crisp.
  19. Remove fried calamari from the oil and drain on paper towels.
  20. Lightly season the hot calamari with additional Essence of Emeril if desired.
  21. To serve, spoon a generous amount of the warm tomato sauce into the center of each plate.
  22. Place the fried calamari on top of the sauce.
  23. Mound the olive salad on top of the calamari.
  24. Garnish with additional grated parmesan cheese and fresh parsley if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 40.9kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 11.3mg1%
Total Carbohydrate 8.9g3%
Dietary Fiber 2.7g11%
Sugars 5.9g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: calamari, creole, seafood, squid, fried, tomato sauce, smoked, olive relish, emeril, dinner, cayenne, masa, parmesan, garlic, parsley, shallots, celery, buttermilk, deep fried, gulf coast
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