Slow-cooked Spicy Calamari

[JAM]

I made this tonight and the calamari was delicious, so tender.  I have never been able to make calamari/squid as it turns out like rubber every single time.

One question, when you suggest to cut it into 2cm strips - what do you mean?  Rings that are 2 cms wide, or 2cmx2cm squares?

I made this, put it in the thermoserver then made the Asian Stir Fry Vegetables and served this on top with a little of the sauce - it was amazing!

[judydawn]

I'm so pleased this recipe is being enjoyed by others.  JAM, if you cut the calamari into rings, they get caught under the blades so it is better to open the calamari tube out and cut strips.  Amy has a picture of how she did it on page 2 but I think my pieces were only half the length of hers.  It doesn't matter the length really but not 2 x 2 cm squares.

[Mama Fergie]

I would never have thought of cooking calamari this way.

Sounds delicious and on the must try list which is getting longer and longer   

[Amy :-)]

I had this on the meal plan for tonight but the only calamari at the fish shop was imported from China. So we got some scallops instead and I figured I'd just improvise.
I made the sauce, only cooking for 20 minutes, and set it aside in a saucepan on the stove while I steamed potatoes for mash and vegetables. 5 minutes before I was ready to dish up, I brought the sauce to the boil on the stove and then turned the heat off and dropped the scallops in. They were absolutely perfect and the sauce was delicious as always

[gertbysea]

Good one Amy. Looks great.

Geet

[judydawn]

Nice substitution Amy - I like scallops but they are so expensive.

[cookie1]

Nice substitution Amy - I like scallops but they are so expensive.

I have to agree Judy. I rarely buy prawns or scallops. Salmon is only a sometimes food too, much as I love it.

[Amy :-)]

Thanks ladies

Judy, I can't remember the last time we had scallops. This was a rare treat

[obbie]

Yummy