Chef Gavi's Calamari Crema



-      In skillet, add pepperoncini, tomato, butter, cheese, heavy cream, Tabasco, and bring to boil

-      Heat canola oil to 375-degrees

-      Roll calamari in flour, and submerge in oil to fry for 3 to 5 minutes

-      Drain well

-      Combine calamari with sauce in pan

-      Season with salt, pepper and garlic salt to taste

-      Garnish with parsley and lemon

  • 1 pound medium calamari tentacles and tubes, cleaned and cut
  • 1 large tomato, diced
  • 4 cups flour
  • 1 ½ cups cream
  • ½ cup diced pepperoncini
  • ½ cup diced tomato
  • 3 tablespoons Tabasco
  • 2 tablespoons butter
  • 1 tablespoon grated Parmesan cheese
  • Canola Oil
  • Salt, pepper and garlic powder to taste


Hi chef Jeff , my mother has been in the Icu fior 2 weeks now and your show comes on after her sope she watches weather she is watching or not we leave it on. I really like your style and got on your web site to check out some of the recipes. Tonight we did your calamari creama. Loved it. We did make a few changes to enhance the taste. We used a hot sauce called Alabama sunshine,we think brings out a better taste. Also used cilantro instead of parsley. Just thought you might want to know. If you ever want to get into ribs, I have been told buy hundreds of people my bourbon ribs are to kill for. Would love to have a professional option sometime. All the best. Gary Young Camden SC

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