With red onion, roasted red pepper, and black olive paste
Serves 4

2 red bell peppers
4 Fisherman's Pride® Calamari Steaks, defrosted and lightly scored, in a crisscross fashion, both sides
¼ cup olive oil
Freshly ground black pepper
1 medium to large red onion, sliced horizontally in ½ inch slices
1 piece of Foccacia (Ciabatta, or Tuscan bread) about 12 inches long, 3 inches wide
1 small jar (4 to 6 ounces black olive paste-Tapenade)
2 oz. mesclun salad
Assorted small yellow and red pear-shaped tomatoes, halved or left whole
8 dill sprigs

1. Char the red peppers directly over the open flame of a gas stove or broil them until their skins are black all over. Place them in a pot, cover with a lid and let them steam for 10 minutes.

2. Marinate the Calamari steaks in olive oil and freshly ground black pepper for 20 minutes.

3. Take the red peppers out of the pot when cool enough to handle. Cut them in half lengthwise, remove the core and seeds. Next scrape off and discard the blackened skin. Put the cleaned, roasted red peppers aside.

4. Preheat grill, or ridged grill pan. Brush the slices of red onion with a little oil. Grill them on each side until nicely colored but still fairly crisp.

5. Cut the foccacia into 4 pieces roughly the same size as the Calamari Steaks and then cut in half horizontally as for a sandwich.

6. Grill the Calamari Steaks for 1 minute each side. Lastly, toast the foccacia (ciabatta or Tuscan bread) on the grill and spread the bottom slice with the black olive paste.

7. To assemble: Lay the foccacia, spread with black olive paste, on a serving platter, top with a half of a red pepper, then a Calamari Steak (sprinkled with salt), then a slice of red onion and finally the top piece of foccacia. It's all right if the pepper, Calamari Steak and onion overlap the bread. Place on a small bed of mesclun salad. Garnish with tomatoes and sprigs of dill.

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With mussels and roasted corn
Serves 4

3 ears fresh corn, peel back the husks and remove the silk only
1 tablespoon corn oil
4 slices bacon, finely chopped
1 medium onion, finely chopped
1 leek, trimmed and rinsed, slice in quarters lengthwise, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup milk
2 cups clam juice
1 cup dry white wine
2 tablespoons white grits
Salt and freshly ground white pepper
1 pound mussels
1/2 pound of Fisherman's Pride calamari rings
1 tablespoon finely chopped dill.

1. Preheat the oven to 400 degrees. Lay the corn ears on the top rack of the oven and roast for 30 minutes. When cool enough to handle, cut the kernels off the cobs and reserve.

2. Heat a large pot over medium heat. Add the corn oil. When hot, add the bacon and cook until rendered and beginning to crisp. Add the onion, leek and garlic. Cook until they have wilted, about 5 minutes.

3. Stir in the flour and then the half-and-half cream, milk, clam juice, and wine. Bring to a boil, whisk in the grits to thicken. Taste for seasoning. Add the corn and cook for 3 minutes. Add the mussels and cook for another 5 minutes until open, adding the calamari for the last 2 minutes of cooking.

4. Sprinkle with dill and serve with crusty bread.

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With Mixed Vegetables
Serves 4

1 pound Fisherman's Pride calamari, cleaned and cut in 1/4-inch wide rings
¼ cup lime juice
1/2 teaspoon salt
1/2 large cauliflower, florets only
1 Idaho potato, peeled and cut in 3/4-inch cube
2 tablespoons vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, sliced lengthwise
3 inches fresh ginger, finely grated
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon tumeric
1/8 teaspoon cayenne pepper
Fresh coriander

1. Marinate the calamari rings for 20 minutes in lime juice and salt. Drain

2. Bring a pot of water to a boil. Add salt to taste and cook the cauliflower florets and diced potato in the boiling water until soft, but not quite cooked. Lift the vegetables out with a slotted spoon or spider and reserve.

3. Heat 2 tablespoons oil in a sauté pan or wok. Add sliced onion. Cook and toss until it begins to soften. Add garlic and ginger, and more oil if necessary.

4. When garlic is golden, add ground coriander, cumin, turmeric, and cayenne pepper. Toss and stir.

5. Add cauliflower and potato and cook until they take on some color, about 3 minutes. Add the calamari and toss with the other ingredients. Pour in 1/2 cup water and scrape the pan. Toss the ingredients until all are hot.

6. Place in a serving bowl and garnish with fresh coriander leaves.

7. Serving suggestion: Cook your favorite rice as an accompaniment.

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With Shrimp and Mussels
Serves 4

1/4 cup lemon juice, 1/4 cup lime juice, 1/2 cup orange juice, and 1 cup grapefruit juice
Finely grated zest of 1 orange
1 bunch scallions - 3 scallions chopped fine for sauce and use rest for garnish
2 tablespoon chopped parsley
4 tomatoes, peeled, seeded, and chopped. Use the juices also.
1/4 cup hot chili sauce
1 tablespoon fresh thyme leaves
1 jalapeño, finely chopped, or 1 can chipotle pepper in adobe, mashed
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
1/2 pound shrimp (16 to 20 size), shelled and deveined - leave on the tails
1 pound Fisherman's Pride calamari, cleaned and cut in 1/4-inch rings with tentacles
1 cup white wine
1/2 pound mussels

1. Place all the juices and orange zest together in a saucepan and cook until reduced to 1/2 cup. Put aside to cool.

2. Place the rest of the sauce ingredients in a bowl and stir in the reduced juices. Taste for seasoning.

3. Blanch the shrimp in a pot filled with 2 cups water and 1 cup white wine for 1 minute until nearly cooked through, and then remove. DO the same with the calamari. Cook mussels in the same water until they open. Drain and cool. Take most of the mussels out of their shells, reserving a few in shells for garnish.

4. When the seafood is cool, add to the sauce.

5. Serve in clear shallow bowls or tall glasses. May be garnished with reserved mussels in shells and remaining scallions.


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With sesame seeds and chives
Serves 4

8 6-inch long Fisherman's Pride calamari tubes, cleaned
1 tablespoon red chili or hot pepper sauce
1/4 cup lime juice
1/2 teaspoon sugar
1/2 cup dark Asian sesame oil
1 teaspoon salt
Freshly ground black pepper
16 wooden brochette sticks, 8 to 10 inches long (soaked in water for 30 minutes) or steel skewers
2 tablespoons finely chopped chives
1/2 cup sesame seeds

1. Make a slice in the calamari tubes lengthwise and spread open. Mix the red chili sauce, lime juice, sugar, sesame oil, salt and pepper together in a shallow dish.

2. Place the tubes flat in the marinade coating both sides, for 35 minutes.

3. Preheat a grill, or ridged grill pan. Or, preheat the broiler until very hot.

4. Using brochette sticks, interweave them into the tubes, alternatively piercing in, out, in, in order that the tubes lie flat on the grill. Use 2 brochette sticks to each tube. Place the remaining marinade in a small saucepan and heat while you grill.

5. Place the chives and sesame seeds in a bowl and set aside.

6. Grill or broil the calamari for about 1 minute on each side. When ready to serve, place the grilled calamari on a serving platter. Pour the hot marinade over the calamari. Sprinkle with chives and sesame seeds.

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With Mussels and Shrimp
Serves 4

2 tablespoons olive oil
4 cloves garlic, minced
1 bunch scallions, finely chopped
4 medium tomatoes, peeled, seeded, and chopped
2 tablespoons tomato paste
3/4 cup dry red wine
Zest of 1 lemon
1 tablespoon fresh thyme or 1 teaspoon dried thyme
Freshly ground black pepper
2 tablespoons chopped flat leaf parsley
1 pound mussels
1 pound shrimp (16 to 20 size), shelled and deveined
1 pound Fisherman's Pride calamari tubes, cleaned and cut in 1 1/4-inch squares

1. Heat the olive oil in a medium saucepan over high heat until hot. Add the garlic and half the chopped scallions. Lower the heat and cook until golden

2. Add the tomatoes, tomato paste, red wine, lemon zest, thyme, salt and pepper. Cook over medium heat for about 10 minutes, stirring occasionally.

3. Add mussels to the tomato sauce and continue to cook until you see them open, about 3 minutes. Add the shrimp and calamari to the tomato sauce and cook for 2 minutes only or until they are opaque all the way through.

4. Serve the ragout (stew) with his crusty bread or as a sauce pasta. Sprinkle with the rest of the chopped scallions and parsley.

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Copyright 2015 by Ruggiero Seafood