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Baked Calamari and Paella: Great recipes to add seafood to your diet!!

on June 5, 2012

Yesterday we talked about the benefits of seafood and today we are giving you 2 great recipes to try out.  Who doesn’t love calamari? However, most fried versions are full of fat and calories.  This is a healthier take on the traditional favorite.  The seafood paella is one of the best recipes I have tried.  Every time I make it, there are no leftovers because everyone keeps going back for more!!  Enjoy!!

Baked Calamari

Cooking spray
1 pound calamari, tubes and tentacles
1 1/2 cups panko bread crumbs
1/2 cup white tortilla chip pieces (2 inch pieces)
1 tablespoon powdered ranch dressing mix
1 1/4 cups low-fat buttermilk
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper


1. Preheat oven to 400 degrees. Coat two large baking sheets with cooking spray.

2. Pat calamari dry with a paper towel. Cut tubes crosswise into 1/2-inch thick rings (do not cut tentacles). Set aside.

3. Combine panko, tortilla chips and seasoning in a food processor and process until finely ground. Transfer mixture to a bowl.

4. In a separate bowl, whisk together buttermilk, 2 tablespoons of the flour and black pepper. Place remaining 1/2 cup of flour in a large freezer bag.

5. Add calamari rings and tentacles to the bag with the flour and shake to coat. Working in batches, dip the flour-coated calamari into buttermilk mixture and then into panko mixture. Arrange calamari, in a single layer, on prepared baking sheets. Spray the surface with cooking spray.

6. Bake 15-20 minutes, until calamari is tender and coating is crisp and golden brown.

Seafood Paella

4 tablespoons olive oil
1/2 pound chicken breast, boneless, skinless
1/4 cup diced onions
2 tablespoons chopped garlic
1/4 cup diced red and green peppers
1/4 cup diced celery
1 cup parboiled rice
2 cups chicken stock
1/2 tablespoon saffron
6 blue crabs, cleaned and halved
1 pound shrimp, peeled and de-veined
12 clams
12 mussels
1/2 pound smoked sausage, sliced into 1/4-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper


1. Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and saute to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Saute mixture for two minutes.

2. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the blue crabs, shrimp, clam, mussels, sausage, salt and pepper.

3. Cover paella and lower heat. Let simmer for 20 to 25 minutes.

Both recipes adapted from Food Network


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