Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Roma tomatoes - cored, halved

  2. 1/2 cup 118ml Olive oil - plus

  3. 2 tablespoons 30ml Olive oil

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 2 cups 474ml Chicken stock

  7. 1 cup 237ml Black olives - sliced

  8. 1 cup 237ml Green queen-size stuffed olives - sliced

  9. 2 tablespoons 30ml Minced shallots

  10. 2 teaspoons 10ml Minced garlic

  11. 2 tablespoons 30ml Small-diced celery

  12. 2 tablespoons 30ml Chopped parsley

  13. 1 lb 454g / 16oz Calamari - thawed, and Cut into 1/4" slices

  14. 1/2 cup 118ml Buttermilk

  15. Bayou Blast - seeNote

  16. 1 cup 62g / 2 1/5oz Masa flour

  17. 1 cup 62g / 2 1/5oz Flour

  18. 2 oz 56g Grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. In a mixing bowl, toss the tomatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Place the tomatoes on the smoker rack and smoke for 15 minutes. Remove from the smoker and place both the tomatoes and tomato juice in a medium saucepan. Add the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Using a hand-held blender, puree the sauce until smooth. Strain and season with salt and pepper. Keep warm.

  3. In a mixing bowl, combine the olives, shallots, garlic, celery, parsley, black pepper and the 1/2 cup of the olive oil. Mix well.

  4. In a mixing bowl, marinate the cut calamari in the buttermilk with 2 tablespoons Bayou Blast, allow to sit for 20 minutes. Combine the masa and flours together with Creole seasoning to taste. Dredge the marinated calamari in the flour mixture and sift to remove any excess. Place dredged calamari in the fryer basket and deep-fry until slightly golden in color, about 2 to 3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on a paper-lined plate. Season with Creole seasoning.

  5. To serve, spoon the sauce in the center of a large platter. Place the calamari on top of the sauce. Mound the olive salad on top of the calamari. Garnish with the cheese.

  6. This recipe yields 4 servings.


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