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Old 04-14-2018, 07:20 PM   #41
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Quote:
Originally Posted by tenspeed View Post
You cook calamari until it is just done or for 45 minutes. In between it's rubbery. Here's Chef John's recipe:



I haven't made this recipe yet, but it's on my list of things to try.
Thanks, that's pretty spot on for calamari for a crowd, or if you're just doing calamari and have the time to make a sauce from scratch. Same thing works for scungilli. Hmm, I never had octopus marinara before, but that could work.

If adding other seafood like shrimp, mussels, scallops, or clams, you'd have to do this way first, then the quick cook on the rest of the stuff.
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Old 04-14-2018, 07:59 PM   #42
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LOL... bucky! yuh got me on that one! scungilli. - had to google it

Common Generic Name.... Whelks!
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Old 04-14-2018, 08:07 PM   #43
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They're delicious! Whelks, or any other large snail like shellfish. I've often ordered a "scungeel and calamad" over linguini at restaurants in Italian American restaurants over the years. You won't be disappointed.

Now, long cooked Trippo alla Romana is long cooked in a similar way, but hoooboy does it stink.
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