Emeril's-style Creole Calamari


  • 2 lbs. roma tomatoes; cored and halved
  • 1/2 cup +2 Tbsp olive oil
  • Salt and reshly ground pepper to taste
  • 2 cups chicken stock
  • 1 cup sliced black olives
  • 1 cup sliced green olives
  • 2 Tbsp minced shallotsp
  • 2 tsp minced garlic
  • 2 Tbsp small diced celery
  • 2 Tbsp chopped parsley
  • 1 lbs. calamari; thawed and cut into 1/4-inch slices
  • 1/2 cup buttermilk
  • Essence of Emeril (recipe follows)
  • 1 cup masa flour
  • 2 oz grated parmesan cheese


In a mixing bowl, toss the tomatoes with Tbsp of the olive oil. Season with salt and pepper.

Place the tomatoes on a smoker rack and smoke for 15 minutes. Remove from the smoker and place the tomatoes and juice in a medium saucepan.

Add the chicken stock. Bring to a boil and reduce to a simmer. Cook for 30 minutes.

Using a hand-held blender, Purée the sauce until smooth. Strain and season with salt and pepper.

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

Mix well. In a mixing bowl, marinate the cut calamari in the buttermilk with 2 tablespoons of Essence and allow to sit for 20 minutes.

Combine the masa and flour together with the remaining Essence. Dredge the marinated calamari in the flour mixture and sift to remove any excess.

Place the dredged calamari in the fryer basket and deep fry until slightly golden in color, about 2 to 3 minutes. Stir constantly to prevent sticking.

Remove from the fryer and drain on paper towel. Season with essence.

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.

Makes 6

Emeril's ESSENCE Creole Seasoning Ingredients:

  • 2 1/2 Tbsp paprika
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme


Combine all ingredients thoroughly.

Makes 2/3 cup

Print This Page