Recipe Categories
Seafood
Squid

Shanna's Creole Squid Smoked Tomatoes Sauce

2 lb Roma tomatoes cored, halved
1/2 cup Olive oil plus
2 tbl Olive oil
    Salt to taste
    Freshly-ground black pepper to taste
2 cup Chicken stock
1 cup Black olives sliced
1 cup Green queen-size stuffed olives sliced
2 tbl Minced shallots
2 tsp Minced garlic
2 tbl Small-diced celery
2 tbl Chopped parsley
1 lb Calamari thawed, and
    cut into 1/4" slices
1/2 cup Buttermilk
    Bayou Blast see * Note
1 cup Masa flour
1 cup Flour
2 oz Grated Parmigiano-Reggiano cheese

 Method :
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.
In a mixing bowl, combine the olives, shallots, garlic, celery, parsley, black pepper and the 1/2 cup of the olive oil. Mix well.
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.
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.
This recipe yields 4 servings.