Grilled Calamari
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.
PREPARATION TIME:
Pre Time: 30 minutes
Cook Time: 1 hour
Yield: 4-6
INGREDIENTS:
- 1 ½ pound Of Cleaned squid (tentacles separated, rinsed and patted dry)
- ¼ cups Extra-virgin olive oil
- 1 tablespoon Of Fresh lemon juice
- 2 teaspoons Of Fresh oregano leaves
- 2 cloves Peeled and smashed garlic
- ¼ teaspoon Salt
- ¼ teaspoon Of Red pepper flakes
- 8 Potatoes cut in half
- 1 small loaf Of Sliced focaccia bread
- ¼ cups Pitted and chopped green and niçoise leaves
- A few pinches Of Chopped parsley for garnish
- A few pinches Of Lemon wedges for garnish
DIRECTIONS:
Step 1:
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.
Step 2:
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.
Step 3:
Preheat the grill to high heat. While doing so, cook the potatoes in boiling salted water until tender. Drain and set aside.
Step 4:
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.
Step 5:
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.
Step 6:
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.