We get our calamari frozen here, and like to make tapas with them, which is a bit tricky because they cannot be too wet or soggy when served spanish style, so we use two hot skillets instead of one, and transfer the rings and tentacles from the wet one to the dry one.

Now that excellent frozen squid steaks are available in local supermarkets year round, this is how I make a quick stuffed calamari paella dinner. Calamari steaks are 4 to 5 ounces each, cut from the 5 pound “mantle” of large squids, and tenderized before being flash frozen. Alioto in San Francisco makes the best.

California Squid fresh from our Pacific coast, firm, white and glistening, caught overnight, they are kept fresh on ice and cleaned in the back of the trucks while the fishermen drive to market here. Sold fresh as cleaned calamari tubes and tentacles till noon, then getting frozen.Coated inside and out with rice flour and fine panko breadcrumbs, this proven recipe has the crust crisped quickly in hot oil while the fresh squid meat is left tender. Eaten warm but not overcooked.Served family style, it was wonderful to see guests fill their plates three times.

You can buy a four pound whole octopus, tenderize it and deep fry it into calimari. You dont have to beat it with a mallet to tenderize it, follow this recipe. A four day feast, Eating half a pound of calamari a day prepared different ways.I have posted proven, tested calamari recipes before, but never a tempura deep fried recipe. Here it is. If you buy a whole octopus, I recommend a deep fried dinner, stuffed dinner, sauteed dinner, pickled dinner and calamari salad.Serve with icecold white wine.#CA2025

Cleaned squids, tubes stuffed half full and baked, the precooked stuffing will swell up when baked so you can tell they are ready. Sauteed cherry tomatoes with oregano and glazed onion, garlic and chopped squid tentacles. Sprinkled with short rice to absorb the tender juices from the stuffing. Baked in tomato sauce and white cooking wine. Also see my calamari steak and paella recipes in here.#GoldenApron23

Our seaweed kelp beds on the coast have recovered from sea lion invasions, our university has planted bull whip kelp for ten years. Seaweed tastes great pickled, and gives a special taste to pickled calamari, eggplant, and fish. Here is my kelp and calamari pickle recipe. I have posted a fresh kelp and a dried kelp version, called Nori, knowing fresh kelp is hard to find.#GlobalApron

A quick dinner dish made from white precooked rice noodles and the classic five vegetable colors: 1) white slivered onions or mushrooms, 2) green frozen peas or spinach or beans, 3) red tomato, sweet red pepper or carrots, 4) black beans or mushrooms, 5) yellow frozen corn or squash.You can add and stirfry 1/2 cup precooked egg omelette, meat, precooked tofu, croutons, precooked fish or nuts for more protein. This fried noodle dish is called different names in different cooking regions, like bami, mie, lo mein, chinese spaghetti, ramen, udon.

Refreshing cold summer dinner from garden ingredients, served cold with home made sparkling wine.#august2026

Full meal when you dont have time. from scratch. Potatoes, hot dogs, tomato, green onion, chopped mild red onion, mustard or mayo or salad dressing, pepper and salt.

Two minute lunch, under a dollar, and delicious.

This recipe feeds 15 people 30 big double portion field lunches, turkey, beans, rice, peas, carrots, onions, celery. Each double portion is individually frozen and taken to the field to be reheated in the sun or steeped in hot water.It is farm tradition to serve a big evening barbecue dinner for all workers at the end of the day, with home made wine and beer and cider for workers, family members, friends. The farm breakfasts are meant to provide energy for six hours for work in the mornings, the lunches provide energy for work on hot afternoons. Served with fresh apple , banana or peach, and cold water. I am sharing this, because one recipe provides a whole month of food per person, at a total cost of ten dollars. Nobody has to go without a daily meal with this recipe, cooked once a month and kept frozen.Farmers want to feed people enough and well, even when prices go up rapidly.

A quick, tangy dinner salad of pre-cooked fresh frozen mussels, onions, olives, green peppers and ripe avocado in a red mild sauce of white wine, mayonnaise, tarragon and sweet red paprika powder. The sauce makes a delicious dip for fresh sour dough french bread.