Calamari is actually the culinary name for squid. In some countries, calamari is also the name for octopus. Nonetheless, calamari is understood as squid in Europe especially with the Mediterranean cuisine. Grilled or deep-fried calamari is often served as a starter with a dip or sometimes even as the main course. In Asia, calamari is a popular street food.
In Australia and New Zealand, grilled calamari is often served with chips. As you can see, grilled or fried calamari is very popular throughout many cuisines. There is nothing quite like having fresh calamari off the grill. In this recipe, you will find simple steps in preparing grilled Calamari.
This recipe requires a 30 minutes preparation time, an inactive period of about 2 hours and another 30 minutes of cooking time.
This recipe will yield you 4-6 appetizer portion depending on your appetite. However, you can always change the quantity as per your needs.
|1.||Cleaned squid (tentacles separated, rinsed and patted dry)||1 ½ pound (around 3 pounds whole)|
|2.||Extra-virgin olive oil||¼ cups plus a little more for drizzling|
|3.||Fresh lemon juice||1 tablespoon|
|4.||Fresh oregano leaves||2 teaspoons|
|5.||Peeled and smashed garlic||2 cloves|
|7.||Red pepper flakes||¼ teaspoon|
|8.||Potatoes cut in half||8|
|9.||Sliced focaccia bread||1 small loaf|
|10.||Pitted and chopped green and niçoise leaves||¼ cups|
|11.||Essence||As per need|
|12.||Chopped parsley for garnish||A few pinches|
|13.||Lemon wedges for garnish||A few pinches|
Cut the squid bodies along the sides to have them flat open. Take a thin sharp knife and lightly score the insides. Do it carefully so you don’t cut the squid all the way through.
In a bowl, combine 2 tablespoons of olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Put in your squid body and tentacles. Mix well and marinate for around 2 hours in the refrigerator. During this, turn it twice for even marination.
Preheat the grill to high heat. While doing so, cook the potatoes in boiling salted water until tender. Drain and set aside.
Using a pastry brush, lightly coat either side of the sliced bread with olive oil. Place the bread on the hot grill and cook until golden brown on both sides for about 2 to 4 minutes. Arrange the slices on a large platter.
Now, grill the squid. Keep turning it until it becomes opaque, slightly golden, and just cooked through, for about 2 to 3 minutes. Remove the squid to a cutting board and slice it into strips. Slice the tentacles if desired.
Place the squid on top of the grilled bread and top with the chopped olives. Position potatoes decoratively around squid. Lightly drizzle everything with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with lemon wedges on the side.
Your grilled calamari is ready to be served.