Creole Calamari with Smoked Tomato Sauce and Olive

Name: Creole Calamari with Smoked Tomato Sauce and Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Roma tomatoes, cored and cut in half; 1/2 cup plus 2 tablespoons olive oil; Salt; Freshly ground black pepper; 2 cups chicken stock; 1 cup black olives, sliced; 1 cup green queen size stuffed olives, sliced; 2 tablespoons minced shallots; 2 teaspoons minced garlic; 2 tablespoons small diced celery; 2 tablespoons chopped parsley; 1 pound calamari, thawed, cut into 1/4-inch slices; 1/2 cup buttermilk; Essence, recipe follows; 1 cup masa flour; 1 cup flour; 2 ounces grated Parmigiano-Reggiano cheese; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

2 pounds Roma tomatoes, cored and cut in half
1/2 cup plus 2 tablespoons olive oil
Salt
Freshly ground black pepper
2 cups chicken stock
1 cup black olives, sliced
1 cup green queen size stuffed olives, sliced
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons small diced celery
2 tablespoons chopped parsley
1 pound calamari, thawed, cut into 1/4-inch slices
1/2 cup buttermilk
Essence, recipe follows
1 cup masa flour
1 cup flour
2 ounces grated Parmigiano-Reggiano cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
In a mixing bowl, toss the tomatoes with 2 tablespoons of the olive oil.
2
Season with salt and pepper.
3
Place the tomatoes on the smoker rack and smoke for 15 minutes.
4
Remove from the smoker and place both the tomatoes and tomato juice in a medium saucepan.
5
Add the chicken stock.
6
Bring the liquid to a boil and reduce to a simmer.
7
Cook for 30 minutes.
8
Using a hand-held blender, puree the sauce until smooth.
9
Strain and season with salt and pepper.
10
Keep warm.
11
In a mixing bowl, combine the olives, shallots, garlic, celery, parsley, black pepper and the 1/2 cup of the olive oil.
12
Mix well.
13
In a mixing bowl, marinate the cut calamari in the buttermilk with 2 tablespoons Essence, allow to sit for 20 minutes.
14
Combine the masa and flours together with the remaining Essence.
15
For olive salad, combine all the ingredients together and set aside.
16
Dredge the marinated calamari in the flour mixture and sift to remove any excess.
17
Place dredged calamari in the fryer basket and deep fry until slightly golden in color, about 2 to 3 minutes.
18
Stir constantly to prevent from sticking together.
19
Remove from the fryer and drain on a paper-lined plate.
20
Season with Essence.
21
To serve, spoon the sauce in the center of a large platter.
22
Place the calamari on top of the sauce.
23
Mound the olive salad on top of the calamari.
24
Garnish with the cheese.
25
Combine all ingredients thoroughly.

1046

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 pounds Roma tomatoes, cored and cut in half, 1/2 cup plus 2 tablespoons olive oil, Salt, Freshly ground black pepper, and more.

Yes, Creole Calamari with Smoked Tomato Sauce and Olive Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Creole Calamari with Smoked Tomato Sauce and Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions