Adam Bolonsky Requests Recipes For fresh Calamari

Lots of anglers are catching 6" to 8" squid off the inside edge of the Eastern Point Breakwater with Sabiki rigs. 

Anyone have a good spicy recipe for what to do with the fresh catch?

By the way, now that the Audubon Society runs the lot at the breakwater, don’t forget that it costs $5.00 to park there for the day!

As for access, tell the guard at the gate by Niles Beach that you’re headed for the breakwater. There’s a public right of way along the AEPR (Association of Eastern Point Residents) private speed-bumped roads. 

As for Niles Pond, it’s a Great Pond open to public use.

3 thoughts on “Adam Bolonsky Requests Recipes For fresh Calamari

  1. Adam, here’s my best recipe for Spicy Squid- serves 3-4
    1-1/2 lb. squid, cleaned
    3 tbs. XVirgin Olive Oil
    1 Onion finely chopped
    2 Garlic cloves, crushed
    1 fresh beefstake tomato, skinned and chopped
    1 tbs. dark soy sauce, 1 tsp.ground nutmeg, 6 cloves, 2/3 cup water, juice of 1/2 lemon or lime
    salt & freshly ground black pepper to taste
    Boiled rice to serve it on
    1.Cut squid bodies into rings and ribbons, chop the tentacles, rinse and drain
    2.Heat wok, toss in squid, stir constantly 2-3 minutes until curled into attractive shapes and rings
    –set aside in a warm place
    3.Heat oil in clean pan and fry the onion and garlic until soft and beginning to brown. Add tomato soy, nutmeg,cloves, water lemon or lime juice. Bring to boil, then reduce heat and add the squid with seasoning to taste.
    4. Cook gently another 3-5 minutes, stirring occasionally. DO NOT OVERCOOK !
    5: Serve over the rice.
    Variation: Substitute a pound of large peeled shrimp, adding for last 2 minutes or combine squid and shrimp
    6. Enjoy


  2. I do a spicy stew with squid — but it takes about an hour, start to finish.

    2 lb plum tomatoes (or 28-oz can crushed tomatoes)
    1/2 cup red wine
    1/4 tsp marjoram (dried)
    1/2 tsp hot sauce
    2 med potatoes
    1 lb calamari (squid)
    4 jalapenos
    1 tsp olive oil
    2 cloves garlic
    1 med yellow onion
    1/2 tsp salt
    1 tsp freshly ground pepper
    4 tbs fresh parsley (or 1 tbs dried)
    1/2 tsp ground coriander
    Optional: your favorite bread, e.g., Sclafani’s! for dipping

    Mince the garlic, onion, and jalapenos (seeded if you like). Quarter the tomatoes. Remove cartilage from squid and slice it.
    Combine tsp of oil with minced garlic and onion in lg skillet over low heat.
    While onion is cooking (stir often), peel potatoes and cut into 1″ cubes.
    Add to onion mixture the jalapeno, tomatoes, wine, and marjoram. Turn heat up to high.
    Stirring pretty constantly, bring it to a boil, then reduce heat to low.
    Add 1/2 tsp salt, pepper, coriander, hot sauce, potato cubes, parsley and squid. Let it cook another 40 min, until squid and potatoes are tender.


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