GRILLED CALAMARI
Provided by Food Network
Categories appetizer
Time 3h
Yield 4 to 6 appetizer portions
Number Of Ingredients 21
Steps:
- Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.
- In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.
- Preheat the grill to high heat.
- Cook potatoes in boiling salted water until tender. Drain and set aside.
- With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter.
- Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired.
- Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
GRILLED CALAMARI SALAD
Provided by Food Network
Categories appetizer
Time P1DT25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to high heat.
- Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.
OREGANO LEMON GRILLED CALAMARI
Provided by The Hearty Boys
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Slit the calamari tubes up 1 side and lightly score 1 side. Place the tubes and tentacles in a bowl and add the lemon zest, lemon juice, garlic, olive oil, oregano, salt and pepper and toss to combine. Refrigerate for 30 minutes.
- Preheat a grill pan on high heat.
- Remove the calamari from the refrigerator and place on the grill in batches for 1 1/2 to 2 minutes per side. Cut the tubes into strips and leave the tentacles whole. Before serving, sprinkle with lemon juice and chopped parsley.
GRILLED CALAMARI
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 appetizer servings
Number Of Ingredients 7
Steps:
- In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
- Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.
SUPER EASY GRILLED CALAMARI
Make and share this Super Easy Grilled Calamari recipe from Food.com.
Provided by MixnVixn
Categories Squid
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to med-high heat.
- In a shallow dish, combine lemon juice, olive oil, garlic, and salt/pepper. Set aside.
- Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Place in lemon marinade. Tossing to coat evenly.
- Grill over medium-high heat for 4 minutes each side or until edges slightly charred.
- Drizzle a bit more olive oil over cooked calamari, and a squeeze of lemon.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 264.7, Sodium 51, Carbohydrate 5.9, Fiber 0.5, Sugar 0.6, Protein 18
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