Ocean Majesty ®Whole Cleaned Calamari
Label Whole Cleaned Calamari is packed with India’s premier species, Loligo Duvauceli. Harvested in the Indian Ocean, this species offers pure white flesh, sweet natural flavor, and is naturally tender.
Ocean Majesty® Whole Cleaned Calamari is manually processed and exceeds the highest standards of quality. It is processed under strict HACCP guidelines assuring that you are satisfied each and every time you purchase.
2.5 lbs. Defrosted Calamari
2 lbs. mixed mushrooms (your favorite)
1 lb. Portobello mushrooms
¼ cup extra virgin olive oil
2 leeks thinly sliced
2 thyme sprigs
½ cup dry red wine
1 ¼ cups shrimp or fish stock (you can substitute chicken stock)
Juice from ½ fresh lemon
¼ cup Marsala wine
4 tablespoons salted butter
4 cloves fresh minced garlic
2 cups of packed arugula
Salt & Pepper to taste
Once defrosted, cut calamari tubes into rings about ½ inch wide. Place defrosted cut calamari in refrigerator until ready to use. Preheat oven to 350°. On a baking sheet, brush the Portobello mushrooms with 1 tablespoon of olive oil, season with salt & pepper. Bake for about 25 minutes, let cool and cut into ½ inch thick slices. In a large pan heat 2 tablespoon of oil, add leeks, garlic, salt & pepper. Cook over medium heat until leeks start to brown and transfer to a bowl. Add 2 tablespoons of oil to the same pan and sauté the two pounds of mixed mushrooms with thyme sprigs, salt & pepper until tender. Add Portobello mushrooms and leeks to the pan, add red wine, and cook until the wine is almost completely evaporated. Add defrosted sliced Calamari to a pan large enough to hold all ingredients. Over medium high heat, cook Calamari in its own juice for about twenty minutes (Calamari will release its natural juice when heated) or until natural juice is reduced by half. Add the mushrooms, leeks, fish stock, lemon juice, lemon zest and cook over medium high heat for about ten minutes. Continue cooking, add Marsala wine and cook to reduce total liquid by half. Test Calamari for tenderness; if Calamari is not tender continue cooking until tender. Add butter and arugula, salt & pepper to taste, cook five minutes and server over pasta or rice.