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Ruggiero Seafood: Fisherman's Pride
Fisherman's Pride: America's #1 Selling Brand of Calamari and Specialty Seafoods

Calamari

Sea Devil ® Calamari

Sea Devil ®

Premium Loligo Chinensis Squid

Label fully cleaned Calamari from China is produced with premium Loligo Chinensis which is harvested in the South China Sea.

Sea Devil® Label whole cleaned Calamari from India is produced with premium Loligo Edulis from the Indian Ocean. These premium species offers pure white flesh, sweet natural flavor, and very little shrinkage. They are the perfect match for all cooking applications due to their natural tenderness, forgiving cooking characteristics, and excellent price point. Sea Devil® Label Calamari exceeds the highest standards of quality, and is manually processed under strict HACCP guidelines.

Recipe — Sea Devil Calamari
Ingredients

2.5 lbs. defrosted Calamari (squid)

2 cups whole einka or other wheat berry

4 cups chopped steamed kale (cooled)

2 tablespoons sherry vinegar

1 large minced shallot

1 tablespoon finely chopped sage

2 Roma tomatoes, halved lengthwise

2 cloves fresh chopped garlic

1/3 cup dry white wine

1/4 cup chopped fresh flat-leaf parsley

1/4 cup extra-virgin olive oil

Salt & pepper to taste

Cut defrosted Calamari into rings. Add defrosted Calamari into boiling salted water until the water returns to a boil (about 2-3 minutes). Remove Calamari from boiling water and run under cold water to stop the cooking process; place in refrigerator to cool. In a medium pan cover the wheat berry with 5 cups of water and ¼ teaspoon of salt. Bring to a boil, reduce heat and simmer until tender, about 25 minutes. Drain remaining liquid and cool. Add the cooked cooled kale to the cooled wheat berry. Add the vinegar, olive oil, salt & pepper to taste. In a medium skillet ad d a touch of olive oil, shallots, salt & pepper. Cook until brown, about 3 to 4 minutes, add the sage and garlic, cook about 2 minutes. Add the wine and simmer until the wine evaporates. Scrape the shallot and garlic into the salad and toss. Toss the cooked cooled Calamari and Roma tomatoes into the salad, season with salt & pepper, garnish with parsley and serve over your favorite lettuce blend.

Sea Devils Calamari Packing Information
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