Watch -Grilled Calamari How To Video

Fabulous Grilled Calamari Salad

• ¼ c. Extra virgin olive oil
• 1 Whole lemon Juiced
• 2 tbsp fresh chopped Parsley
• 2 tbsp fresh chopped Chives
• 2 tbsp fresh chopped Tarragon
• 2 tbsp fresh chopped Thyme
• ½ Apple Sliced Thin chopped
• ½ Pear Sliced Thin chopped
• Salt and Pepper to taste
• Optional 4 Cups mixed spring greens (optional)
  

Balsamic Dressing Reduction

• 3 cups Apple Vinegar
• 5 cups Balsamic Vinegar
• 1 Sprig Fresh Thyme
• 2 Whole Bay Leafs
• 10 Peppercorns

Dressing Preparation
Combine all ingredients in a large sauce pan or pot and reduce liquid down to two cups of liquid. Set aside to cool.

Squid Preparation

1. Slice your calamari into large squares
2. Toss herbs, olive oil, and lemon, together in nonmetal bowl
3. Lightly coat the squid with half the oil-herb mixture and season with salt and pepper
4. Place the calamari thinly over very hot grill and leave alone until edges start to brown
5. Turn the squid pieces over and leave alone for about thirty seconds
6. Remove the squid and place in a large bowl
7. Toss with a little more of the olive oil , lemon and herb mixture.
8. Add the calamari to the sliced apples and pears and toss a few more times.
9. Drizzle the balsamic reduction over the squid and enjoy.

breaded calamari recipe

Recipe # 2
Breaded Grilled Calamari

• 1 pound Cleaned Squid (fresh only) (about 12 bodies and 12 tentacles)
• 6 tablespoons extra-virgin olive oil
• 1⁄4 teaspoon red-pepper flakes
• Zest of 1 Whole lemon
• 1⁄2 garlic clove
• Salt and freshly ground black pepper
• 1⁄2 cup Italian Bread crumbs
• 1 teaspoon coarsely chopped fresh parsley
• 2 Cups Red Marinara For Dipping
  

Calamari Grilling Instructions

1. Preheat the grill medium heat
2. Cut off the 1⁄4-inch tip from each squid body, leaving a small hole at one end and the large opening at the other end.
3. Place the bodies and the tentacles in a medium mixing bowl with 4 tablespoons olive oil, red-pepper flakes, garlic, and salt and pepper to taste.
4. Cover the bowl with plastic wrap and place in the refrigerator.
5. Let the calamari marinate for 15 to 20 minutes while you make the bread-crumb stuffing.
6. In a bowl, mix the bread crumbs, remaining oil, lemon zest, parsley, and a pinch of red-pepper flakes until well combined.
7. Remove the calamari from the refrigerator.
8. Place the bodies and tentacles on a platter, and stuff each of the bodies with 2 teaspoons of the bread-crumb mixture, to coat the inside.
9. Season the bodies and tentacles with salt and pepper.
10. Grill them over a really uncovered grill medium hot coals for 1 to 2 minutes per side.
11. .Remove promptly to platter, do not overcook
    

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